METHOD:

preheat oven to 200C/400F

Take the filo sheets cut in half across and lay on a chopping board cover with a damp cloth, zest the lemon and scatter over the salmon with a touch of seasoning. in a bowl mix the crème fraiche with the chopped apricots or pineapple

now It's time to start building your parcels.Take three half sheets of filo and brush alternate sheets with beaten egg then lay a salmon fillet on one end of sheet , scatter over some watercress and top off with a layer of crème fraiche mixture. Fold up the sides of the filo onto the salmon and carefully roll up in the pastry. Repeat the process again with the remaining ingredients and lay your two parcels onto a non stick baking sheet. Brush with beaten egg, scatter over sesame seeds and bake in the preheated oven for 15 minutes until golden and crisp. Turn the parcel in their sides half way through cooking to ensure you have a crispy pastry all the way round .

for the tomatoes simply lay onto a baking tray, and drizzle over oil and balsamic, season and bake for 8 mins to just soften slightly, pop these in the oven when you turn your salmon.