Salmon & leek parcels

Salmon & leek parcels

  • 1
  • 2
  • 3
  • 4
  • 5
(82 ratings)

Prep: 15 mins Cook: 35 mins


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: per serving

  • kcal793
  • fat55g
  • saturates27g
  • carbs40g
  • sugars9g
  • fibre6g
  • protein37g
  • salt1.75g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 leek, trimmed and finely chopped



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g full-fat crème fraîche or cream cheese
  • 6 sheets filo pastry
  • 2 skinless salmon fillet


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (97)

lindseyanderson's picture

Delicious and easy! We had it with asparagus and buttered new potatoes which worked really well.

thefivellie's picture

Delicious! made it for first time and added broccoli to leeks got compliments all round :-)

itsnice's picture

These were good fun to make but I thought tasted pretty stodgy and uninteresting. Wouldn't do it again.

kirstensmith's picture

Very nice. Definitely needs the 4 leeks as I only had 2 thinking it would be enough and it wasn't, was a bit dry (although salmon stayed moist). Also did it with a whole chicken breast which again stayed beautifully moist.

steffy1985's picture

Really tasty, but found my parcels were MASSIVE it would serve 4!

katd90's picture

I just made these for my boyfriend's birthday and they were FANTASTIC! I found the filo pastry hard to handle as I'd never used it before, but it still tasted great, even if it didn't look quite like it does in the picture! They were also HUGE, we ended up splitting one between us as we also had a large starter and a pudding, but if we were just having a main course I would have had a whole one with some salad. I added in raw red onion and raw mushrooms when assembling the parcels and they cooked in the salmon and leek juices and were fabulous! I could have eaten the filling on its own! The whole thing was great, can't wait to make them again! Delicious :)

swindells's picture

Great recipe, I used pre-made puff pastry instead of filo and personally think it improved the recipe!

bewsy84's picture

I made this for my boyfriend's birthday and was surprised at how easy it was! Tasted lovely and looked very impressive. I used garlic & herb philadelphia but to be honest think it could still do with a bit more flavour so would go with boursin next time. Such a versatile recipe that could be used for loads of different fillings - excellent!

farzbuen's picture

This was very nice with puff pastry too.

babyblade's picture

Nice easy recipe, tastes good and looks impressive. Will cook again - worked just as well with low fat crème fraîche too.

lisavalo's picture

Gorgeous, easy to make and great with new potatoes for tea.

wurzelbob's picture

I made these for a dinner party for 8 people. I made half with salmon and the other half with chicken. I did not have enough Filo pastry so I used 2 sheets instead of 3 which was fine. Easy and delicious and looked impressive.

kazzo123's picture

Really easy to do and very quick, looks really impressive when served, have made this twice now.

ecbkgb's picture

I made this with boursin cheese mixed with creme fraiche. Very easy and delicious. I would make it again and possible follow other peoples suggestions of adding prawns, or for a change, using chicken instead of salmon. I served it with buttered greens

tombisan's picture

I've made this using shortcrust pastry, omitting the crème fraîche and brushing the inside of the pastry with whole grain mustard paste, yummy, also got thumbs up from my guests!

brianhaynes's picture

Made this recipe for todays evening meal - it was very tasty and filling. I felt that four leeks for only two people was too much, perhaps two would have been enough hence only four stars. Even so, I will make it again because it's a different way to serve salmon.

maclews's picture

I cooked this for 4 of us with 1 leek and 2 tsp curry powder and 1 cup cooked cooled rice and used frozen puff pastry instead. Cook leek and add curry powder & cook 1 min. put in bowl and add rice and mix. 2 sheets pastry halved. on a piece of pastry on prepared tray, place 1/4 cup of rice mixture at one end and leave a 1cm border. top with piece of salmon and scatter over chives. fold pastry over salmon and seal edges. score pastry and brush with egg. cook as above and serve with lemon wedges and salad. u can make a sauce of lemon juice , sour cream and dill to serve with it. My family loves this.

sue-betty's picture

Had a fight with the filo and the filo won! Apart from that nice but huge. Have used the leek part of the recipe several times since - it's yummy.

tburleton's picture

Can anyone tell me about what size or weight the salmon was bit worried if
there too large they won't be cooked fully in the time given

angandjim's picture

Oh, I have also made it with chicken (cut into chunks) and smoked bacon, I did seal the chicken first, and it was perfectly cooked by the time the pastry was done


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.