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Salmon & leek parcels

Much easier than it looks, once you have mastered this salmon in filo recipe it will be a dinner party favourite

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 793
  • Carbohydrates 40
  • Saturated Fat 27
  • Sugar 9
  • Protein 37
  • Fat 55
  • Fibre 6
  • Salt 1.75

Nutrition per serving

  • Calories 793
  • Carbohydrates 40
  • Saturated Fat 27
  • Sugar 9
  • Protein 37
  • Fat 55
  • Fibre 6
  • Salt 1.75

Ingredients

  • 4 leeks, trimmed and finely chopped
  • 25g butter
  • 100g full-fat crème fraîche or cream cheese
  • 6 sheets filo pastry
  • 2 skinless salmon fillets

Tip

Tip: Filo
Keep any filo sheets you’re not working with covered with a just-damp tea towel to stop them drying out. Make sure you re-wrap any leftovers tightly in cling film.

Method

  1. Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.

  2. To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.

  3. Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.

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