Salmon & leek parcels

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Good Food

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1. Video tutorial: Handling filo

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.

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.

Per serving

793 kcalories, protein 37g, carbohydrate 40g, fat 55 g, saturated fat 27g, fibre 6g, salt 1.75 g

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• Janet

  07 March 2008

  Janet rated this recipe

  

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• Naomi

  15 March 2008

  Naomi rated this recipe

  

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• tastytash

  20 March 2008

  tastytash commented on this recipe

  Gorgeous dish - that looks a lot more difficult then it actually is which is great. I loved the creamy leeks and would use the recipe for these to make a prawn and creamy leek starter in the future but they also went brilliantly with the salmon and the filo pastry. Surprisingly quick dish to make that I will definitely be making again. It's nice to shake up salmon a bit.

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• Marie

  21 March 2008

  Marie rated and commented on this recipe

  

  This is just fantastic! So easy to do and tastes delicious. My salmon fillets were quite thin and wide, so I cut them in half and sandwiched the leek filling in between. Still cooked in 25 minutes and was fabulous. Highly recommend it.

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• Susan

  23 March 2008

  Susan rated and commented on this recipe

  

  Very easy to make, looks good and tastes wonderful, have since used the creamed leeks with chicken works really well. Will be trying Natasha's idea using the leeks with prawns for a starter.

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• Sue

  03 April 2008

  Sue commented on this recipe

  absolutely brilliant way to 'jazz' up salmon, i used it for a supper for some friends, and it went down a treat!.... The second time I made it I put some tiger prawns in the 'parcel', even better!

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• susanweldon

  06 April 2008

  susanweldon commented on this recipe

  Absolutely fabulous, so easy and what a wonderful flavour!! I used half low fat garlic & herbs Philly, half low fat creme fraiche together with the leeks. I'm hoping this is lower fat than the original recipe!!!!!

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• Frantic Flapjack

  08 April 2008

  Frantic Flapjack rated and commented on this recipe

  

  This was much easier to make than it looked and tasted fabulous. The salmon was cooked perfectly. Highly recommend this one.

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• Maureen

  24 April 2008

  Maureen commented on this recipe

  A really lovely tasty dish, easily prepared in advance I'll be making this recipe again and again

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• AlisonW

  24 April 2008

  AlisonW rated and commented on this recipe

  

  Easy to make and looks fab, family thought it was a special occasion! Really tasty too.

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• Wifey

  23 May 2008

  Wifey commented on this recipe

  I ended up doing this recipe without any pastry (I bought the wrong type!). It wasn't quite as decorative but was still delicious and probably a mildly healthier option! Looking forward to trying it with all the ingredients!

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• margaret

  05 August 2008

  margaret rated and commented on this recipe

  

  This was delicious, As one pack of filo is too much either halve it before defrosting or make double and freeze. \my husband wasnt keen on salmon but he loved this recipe

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• heidimo

  28 August 2008

  heidimo commented on this recipe

  I made these last night, they were yummy, added some tiger prawns on top like another reviewer - yummy. Did find that the parcels were HUGE though - 2 leeks per person is alot, but certainly filled us up. Used low fat cream cheese with garlic and chives. 5 stars!!

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• Angie

  14 September 2008

  Angie rated and commented on this recipe

  

  This was a fabulous dish. Kids absolutely love this and its so easy to make. Another one of the kids favorites. An easy mid week meal that looks like youve been cooking all afternoon!

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• Food Glorious Food

  21 September 2008

  Food Glorious Food rated and commented on this recipe

  

  v. tasty

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• hansut

  12 October 2008

  hansut rated and commented on this recipe

  

  Really great dish - have cooked it several times for guests and they are always really impressed and ask for the recipe. Really easy to make.

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• Rog

  14 December 2008

  Rog rated and commented on this recipe

  

  This was delicious. and very easy to make. Extremely filling!

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• Lynndie

  17 December 2008

  Lynndie commented on this recipe

  this was realy lovely i put prawns in as well like suggested, my husband realy loved it. he thought they were shop bought , im still trying to work out wether thats good or bad!!

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• dolly

  12 February 2009

  dolly rated and commented on this recipe

  

  I made this recipe for my Son and ourselves loved it and very easy to make will definately do this dish again it was very filling as well we all cleared our plates

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• UnderstandingMoon

  13 February 2009

  UnderstandingMoon rated and commented on this recipe

  

  Adding some pesto to the cream cheese/crème fraîche really makes this dish POP. Red onion in the pastry is also magnificent. Heaven!

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 35 mins

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

Per serving

793 kcalories, protein 37g, carbohydrate 40g, fat 55 g, saturated fat 27g, fibre 6g, salt 1.75 g

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