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 1-2 minutes, until sauce is smooth and thick. Remove from heat and fold through salmon, courgette, carrot, salt and lemon zest.
3. Lay 2 sheets of filo pastry on a clean board or bench, with the short side facing you. Brush (or spray) with a little oil. Place 1/3 of the salmon mixture onto pastry, about a 1/3 of the way up and shape into a sausage about 15cm long.
4. Fold the edge of pastry closest to you over top of the salmon mix. Fold the left and right edges of the pastry inwards, then brush (or spray) folded edges with a little oil. Roll away from you to form a tight parcel. Place on prepared tray and repeat until you have 3 parcels.
5. Brush tops of parcels with whisked egg and bake for 12-15 minutes, until filo is golden and cooked through. While filo parcels bake, whisk together all honey mustard dressing ingredients in a small bowl.
6. Cut apple into quarters and thinly slice and peel carrot into long ribbons using a vegetable peeler. Toss in a large bowl with rocket and 1 tablespoon 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