Salmon Filo Parcels with Rocket Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Melt butter in a medium pot on medium heat. Add flour and whisk for about 1 minute, until mixture turns a sandy colour. Add milk, whisking continuously for 2-3 minutes, until sauce is smooth and thick. Remove from heat and fold through salmon, courgette, carrot, salt and lemon zest.
3. Lay two sheets of filo on a clean board or bench, with the short side facing you. Brush (or spray) with a little oil. Scoop 2/3 cup of salmon mixture onto pastry, about a 1/3 of the way up and shape into a sausage about 15cm long.
4. Fold edge of filo closest to you over salmon mixture. Fold left and right edges of the pastry inwards then brush (or spray) folded edges with a little oil. Roll parcel away from you to form a tight parcel. Place on prepared tray and repeat until you have 5-6 filo parcels.
5. Brush tops of parcels with whisked egg and bake for 12-15 minutes, until golden and cooked through. While filo bakes, whisk together mayonnaise, vinegar, mustard and honey in a small bowl.
6. Cut apple into quarters and thinly slice. Use a vegetable peeler to peel carrot into long ribbons and toss in a large bowl with rocket, apple and 2 tablespoons of the honey mustard dressing. Season to taste with salt and pepper.
7. Place salmon filo parcels onto plates and serve rocket salad and a wedge of lemon on the side. Drizzle with remaining honey mustard dressing.