Spring rolls with Smoked Salmon & Ginger

Smoked salmon and ginger wrapped in phyllo pastry - these are Chinese spring rolls with a difference. They are perfect for your St. Patrick's Day festivities. They would also be taking pride of place at a brunch or just simply as a starter.

Serves

3 People

Ingredients

12oz / 360g Burren smoked Irish hot smoked Salmon, plain

3 tbsp coriander (cilantro), chopped

4 spring onions (scallions), chopped

1 tbsp good mayonnaise

2 tbsp fresh ginger, peeled and grated

a pinch Chinese 5 spice powder

5 sheets phyllo pastry

melted butter

soy sauce

Method

Preheat the oven to 220°C / gas mark 7. Line a baking sheet with non-stick baking paper.
In a bowl mix the salmon, the coriander, spring onions, mayonnaise, the ginger and the Chinese 5 spices together.
Lay out the phyllo pastry sheets and cut into 2 or 3 strips width wise.
Tip: Keep the unused pastry strips under a damp tea towel or they will become brittle and unworkable.
Place about 1 teaspoon of the salmon mixture at the end of each strip, fold in the sides and roll up into a cigar shape.
Place each roll onto the baking sheet, brush with melted butter and bake for 3 to 5 minutes or until golden brown.
Serve with a bowl of soy sauce or other suitable dips.