• 1½ tsp caraway seeds, toasted and lightly crushed
• 100g unsalted butter, melted and cooled
• 12 sheets filo pastry
• 4 x 160g pieces salmon fillets, pinboned, skin removed
• 4 garlic cloves, whole
• 1 cup (280g) thick Greek-style yoghurt

PICKLED SALAD

• 6 red radishes, sliced on a mandoline
• ¼ cup (60ml) apple cider vinegar
• 1 tsp caster sugar
• 150g watercress (or rocket)

For the salad, combine radish, vinegar, sugar and 1 tsp salt in a bowl. Set aside. Preheat oven to 180ºC. Combine the caraway and butter. Season. Take one sheet of filo pastry and brush with a little of the melted butter, then top with another sheet of filo. Brush with some butter and top with a third sheet of pastry. Repeat with the remaining filo so you have four sets of filo. Place a piece of salmon in the centre bottom of each filo set. Season, then fold in the edges and fold over to create a package. Brush with extra butter. Place the salmon parcels on a lined baking tray, with the garlic cloves on the edge of the tray. Bake for 20 minutes or until pastry is golden and the fish is cooked though. Squeeze the garlic from its skin. Combine with the yoghurt and season. Drain the pickles and toss with watercress. Serve salad with filo fish pies and garlic yoghurt.