Salmon & leek parcels

Salmon & leek parcels

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(79 ratings)

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
793
protein
37g
carbs
40g
fat
55g
saturates
27g
fibre
6g
sugar
9g
salt
1.75g

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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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.

Recipe from Good Food magazine, March 2008

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Comments

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Kasijay's picture
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It worked really well. Looked and tasted great :)

janinechapman's picture
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I varied this slightly to get a healthier version, I used low fat garlic & herb Philli for the topping (along with the leeks) & wrapped in foil & cooked in the oven (no pastry) was delicious served with creamy mash & peas. The cheese makes a great sauce.
Both my boys aged 4 & 7 loved it!

loobie84's picture

Lovely dish! Made it a bit healthier by brushing with olive oil rather than butter and cooked the leeks in low fat garlic and herb cream cheese rather than cream. I also added a layer of prawns over the salmon before wraping and reduced the amount of leeks after reading other reviews. Very filling and well recieved, will be making again!

jamie85's picture
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I agree with Amanda about the leeks. I am thinking I will cover the left-over leek mixture with breadcrumbs and bake in the oven to serve as a side dish for my beef tonight. Would also go well with roast lamb, so no need to waste it.
The salmon parcels are wonderful and though somewhat time-consuming to prepare, look so professional when served, so for me well worth the extra effort and time. Enjoyed by 5 of us, all of whom have requested an encore next week.

mrsskellers's picture

A really nice dish & very simple to make. I found thre was far too much leek though as using 4 leeks made the marcels massive and we couldn't eat it all. I would defiitely make again but would probably halve the leaks.

robertbradburn's picture
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very tasty dish and surprisingly easy. Was worried that it might be a bit bland, so I added some fennel (seeds) and this worked nicely to give it a bit more interest. Like the idea of adding king prawns. maybe some white wine in with the leeks too..

loobyloo11's picture
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Made this last night for me and my fiancé. It was very delicious but very large. I think next time I will half the pastry to make smaller parcels. But overall a lovely meal idea.

dishymummy's picture
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I made these as wanted to use up a few filo pastry sheets from the day before. I had 3 sheets left so cut them in half to make 6 - they were fine but I feel that 4 layers of filo per parcel and square shape would be best. I used 2 leeks which were ample. The salmon parcels tasted delicious but next time I will use mascarpone or a cream cheese with garlic and herbs. There is definitely scope to make this a 5 star dish.

marya9940's picture
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We had these for Christmas dinner. They were delicious and really easy to make and fancy enough for Christmas day - but they were absolutely HUGE! I will halve the amount of pastry and leeks next time, as I will definitely be making these scrumptious parcels again!

happydays95's picture
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Made this tonight for our dinner.....only cooked 2 leeks as I'd read a few comments that 4 was far too much, 2 is ample, I even reduced the 2 salmon fillets to 1 and halved that. Used low fat cream cheese and it worked very well...wrapped it in puff pastry as I was out of filo..... lovely meal, hubby complimented me on another culinary success from G.F. will definitely be cooking this one again..and again.

pshopper's picture
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Lovely surprise recipe. I wasn't expecting it to be as delish as it was.
I, like others played around a little with it. Used only 2 leeks and that was enough, also added garlic boursin and ground a lot of fresh black pepper into it. Brushed olive oil over the filo instead of butter. The parcels are very generous but -somehow- we managed to empty our plates :))

lauranewbery's picture
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AMAZING and so easy to make... this is my xmas eve dish :)

joshstokes1's picture
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Beaut! Made mine a student friendly version by using frozen salmon - just as good! Added a little fresh parsley to the leek mixture, and used light Philadelphia.

charlotteparry's picture

beautiful rescipe :) x

susieone's picture
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Super easy recipe and very tasty. I made this to the recipe with the exception of only 2 leeks. They were big ones, and there was plenty. 4 would have been far too much. I used sour cream. Served with salad, it was a perfect supper.

lulu1973's picture
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Delicious , and so easy to make.

aknaicker's picture

Easy to make and looks impressive though the portion size was a little large for me personally but tasty none the less! Next time I'm considering little dim sum sized parcels for a starter!

wendy_darling's picture

This was lovely. I used olive oil instead of butter, half fat creme fraiche with garlic, dill and black pepper. I only used one leek and the parcels were still big. Very filling. DD doesn't like salmon so I made hers with a chicken breast. The pastry had holes in it but it looked fine when it was baked. Chicken and salmon were both tender. Oh, they did have soggy bottoms but think that's just me! I will just scrunch the pastry on top like a pie next time but I would be interested to know if anyone knows the remedy for that. Thanks

sheldrakeltd's picture

omg this was delicious, and I used Low Fat Puff pastry and Half fat creme fraiche.

andy24's picture
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Cooked as instructed and it was lovely! However next time i will add a little more seasoning. Used about 40g of butter to brush the layers of filo though

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