Salmon Wellington

Fry shallots, mushrooms and spinach in butter and oil until soft and the liquid has evaporated. Cool down.

Lay 3 sheets of phyllo dough and brush each layer with melted butter.

Brush the salmon with soy sauce, lay it on the filo pastry and top with the filling. Roll up and seal well. Brush with butter and sprinkle with pistachios.

Bake at 150°C for 10–15 minutes, until golden and crisp.

Let it rest a little before slicing and serving.