Salmon Parcels with Ginger Butter

Preheat oven to 180 Cº. Mix 50 gr of butter with lemon zest and ginger, roll into a sausage and wrap in clingfilm, then chill.

Melt the remaining 25 gr of butter in a small pan and brush the filo sheets, put another sheet on top and brush with butter. Place a salmon fillet in the middle and season with salt and pepper. Unwrap the ginger butter and cut into 6 rounds, place a round on top of each salmon fillet and gather the filo over the fish, making it into a parcel. Brush again with butter and bake for 18-20 minutes until the pastry is golden. Serve.