Salmon & leek parcels

Salmon & leek parcels

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(78 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

Comments, questions and tips

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Comments

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thefivellie's picture

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

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

kirstensmith's picture
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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
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Really tasty, but found my parcels were MASSIVE it would serve 4!

katd90's picture
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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
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Great recipe, I used pre-made puff pastry instead of filo and personally think it improved the recipe!

bewsy84's picture
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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!

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

ecbkgb's picture
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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
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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
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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
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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

angandjim's picture

I was cooking for 6, so I upped the ingredients, chopped the raw salmon into chunks, added some raw king prawns and put it all in a large dish then topped it with a sheet of bought puff pastry and baked until the pastry was done; it was very tasty, not quite as good as a real fish pie, but so easy when you've got people coming over and no time to do anything; I took people's advice and used garlic and herb cream cheese. I have used low fat cheese each time with no problem (but I do add a bit of plain flour as you would to a low fat cheesecake, not sure if it needs this, but daren't leave it out!).

If you do it this way though then drain the leeks thoroughly after cooking and squeeze any water out of the prawns (especially if previously frozen) as otherwise there is a lot of water in the bottom of the pie, I always find too that I need at least one extra tub of cream cheese to coat the mixture (good job it's low fat!)

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