Preheat the oven to 200ºC/400ºF/Gas Mark 6 (180ºC/350ºF/Gas Mark 4 in a fan assisted oven).
To make the dill butter, place the butter in a bowl and add the dill and lemon juice. Season to taste, cover with plastic film and set aside.
To make the pea and watercress puree, heat a non-stick frying pan and melt half the butter in a frying pan until hot and foaming. Add the spring onions and cook for a few minutes until softened, stirring occasionally.
Add the peas to the pan with the caster sugar, stock and remaining butter, stirring to combine. Cover with a circle of greaseproof paper and allow to sweat for 2-3 minutes. Remove the paper and add the watercress, then allow to cook for a further minute or until all the liquid has evaporated.
Place in a food processor and blend until nearly smooth - you still want a little texture. Set aside until ready to use.
Cut the salmon fillet into four equal portions and carefully cut in half horizontally and season.
Melt the butter in a small pan or in the microwave. Brush one sheet of the filo pastry with melted butter and place another sheet on top and turn the two over. Brush what is now the top sheet with melted butter.
Place a spoonful of the pea puree into the middle of the filo and place the bottom half of a salmon fillet on top, spread over a little more of the pea puree and a little of the dill butter and cover with the top half of the salmon fillet.
Gather the sides of the filo pastry together, trim down with a sharp knife and fold over to enclose completely to form a purse shape. Repeat this process with the remaining salmon fillets, filo pastry and most of the melted butter.
Lightly brush the salmon filo parcels with the remaining melted butter and arrange on a baking sheet. Cover loosely with plastic film and chill for at least 30 minutes to firm up but overnight is fine.
Bake the salmon filo parcels for 12 - 15 minutes or until the pastry is lightly golden. Heat the remaining pea and watercress puree in a small pan and arrange small mounds on serving plates with the salmon filo parcels. Serve with Jersey Royals.
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Darwin ---the capital city of the Northern Territory Darwin has a pace that might - almost - be described as brisk, at least by Northern Territory standards. The city's populace now reflects its proximity to Asia: the mix of some 50 cultures including Aborigines, Vietnamese, Filipinos, Malays, New Guineans, Pacific Islanders, Japanese, Indonesians and European Australians, provides a strong cosmopolitan flavour. The Northern Territory’s capital, Darwin was founded in 1869, after more than 40 years of failed settlements in the north – abandoned one after another because of malaria outbreaks, cyclones, Aboriginal attacks and supply failure due to the sheer distance from the other white settlements. It was named after Charles Darwin, one of whose shipmates on the Beagle discovered the bay in 1839. The best way to appreciate Darwin's multiethnic mix is to visit this market, held every Thursday and Sunday evening from April to October, with stalls selling foods from around the world and handmade craft including crocodile products, indigenous art and jewellery. If you have come to Darwin city, you will understand the local culture and history of Darwin, taste some delicious food and enjoy the amazing scenery here ,also take some photo is a pretty good experience . do you think so. If you can ,take the photo to the profession canvas prints shop to made a canvas painting, it is can as a gift to your friends or hangs in your home to add more beauty to your home. My Canvas Prints-Canvas Prints http://www.mycanvasprints.com.au/home/
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