Method

• 1.
  For the salad, combine radish, vinegar, sugar and 1 tsp salt in a bowl. Set aside.
• 2.
  Preheat oven to 180ºC.
• 3.
  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.

• 4.
  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.
• 5.
  Bake for 20 minutes or until pastry is golden and the fish is cooked though.
• 6.
  Squeeze the garlic from its skin. Combine with the yoghurt and season. Drain the pickles and toss with watercress.
• 7.
  Serve salad with filo fish pies and garlic yoghurt.