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1. Heat the oven to 190C/fan 170C/gas 5. Whizz the watercress, butter and some seasoning in a food processor to a rough paste.
2. Put a salmon fillet on to each pastry square and cover with a layer of the watercress. Brush the edges of the pastry with egg then fold over and join them together so the salmon is completely enveloped. Trim excess pastry off so you have a neat fillet-shaped parcel.
3. Glaze with egg then bake for 20-25 minutes until golden brown and crisp. Serve with green beans and baby new potatoes.

729 kcalories, protein 26.3g, carbohydrate 47g, fat 49.7 g, saturated fat 19.7g, fibre 2.2g, salt 1.37 g

Latest comments and suggestions

• Roberta

  07 March 2008

  Roberta commented on this recipe

  Can you use something else instead of watercress?

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• Louise

  11 March 2008

  Louise rated and commented on this recipe

  

  I used low fat creme fraiche instead of butter, so as not to offend the arteries and i used puff pastry instead of shortcrust. It was fabulously easy and tasty. Will definately make again. may i suggest spinach Roberta?

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• Tavira

  25 March 2008

  Tavira commented on this recipe

  I used parsley and garlic in the butter and puff pastry. very quick graet recipe thanks again good food

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• Michelle

  15 September 2008

  Michelle rated and commented on this recipe

  

  I followed Louise's suggestion of using low fat creme fraiche and puff pastry and it tasted fantastic! I'll definately make it again.

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Ingredients

• 80g watercress , woody stems removed
• 50g butter , softened
• 4 skinless salmon fillets
• 500g shortcrust pastry , rolled out and cut into four equal squares
• 1 egg , beaten

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 50 minutes

Ingredients

• 80g watercress , woody stems removed
• 50g butter , softened
• 4 skinless salmon fillets
• 500g shortcrust pastry , rolled out and cut into four equal squares
• 1 egg , beaten

729 kcalories, protein 26.3g, carbohydrate 47g, fat 49.7 g, saturated fat 19.7g, fibre 2.2g, salt 1.37 g

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