Salmon & leek parcels

Salmon & leek parcels

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(83 ratings)

Prep: 15 mins Cook: 35 mins

Easy

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
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Ingredients

  • 4 leek, trimmed and finely chopped
    Leeks

    Leek

    lee-k

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

  • 25g butter
    Butter

    Butter

    butt-err

    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

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.

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Comments (97)

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!)

helensmith1's picture

For a low calorie version leave off the pastry and use low fat cream cheese, wrap in foil and bake. Absolutely lovely served with a green salad. - but I will try the pastry version later!

mikelindon's picture

This is one of my favourite recipes for salmon! The parcels look really impressive - quite filling though! I used half crème fraiche and half marscapone and also chopped some chives into the mix.

kath1011's picture
5

Absolulty loved this dish definatly would only recomend using 2 leeks though. It was easy to do and only requires a salad on the side and it makes a filling tasty dinner. Loved the Leeks so much I now cook these on their own as a jacket potato filling!

thommich's picture
5

This was great. Served with just a salad, as suggested above and this was plenty. The parcel does end up quite large. 2 leeks was sufficient. My first experience with filo pastry and it wasn't at all scary!

czzzzpzzzz's picture
5

We love this recipe. The portions are huge we served it with potatoes and salad and struggled to eat it all. If we were to do it again we would just have the parcels by themselves or maybe serve it with some salad. The creamy leeks inside, as someone has already said can be easily used with other things and they certainly make this meal.

MaxxyysMum's picture
3

My OH (who doesn't like salmon) really liked these but I was less impressed - 4 leeks were far too many. I didn't use all the mixture but the salmon still seemed lost under the mound of leeks & pastry, and even OH thought the portion was way too big. I'll try it again using low fat philly as suggested previously and 1 or 2 leeks.

rbmeals's picture

I made these tonight. SO EASY. I had never used Filo pastry so I watched the video (helpful) and they turned out great. Mind you 4 leeks is a lot. I made 4 parcels and cooked 4 leeks and still didn't use all the mixture - which was OK as I served it as a sauce.

Does anyone know if you can make them in advance or even freeze them? I will just have to try.

chantellekay's picture
5

amazing dish!

poshpause's picture
5

OMG! This truly, truly, is an awesomely gorgeous dish. It is just SO easy to prepare and the results are to die for. I made it exactly as the recipe, just scaled it up for three people. This is definitely one that will re-appear whenever Salmon is on special offer!

sallycornwell's picture
5

This has become my fave cheap and easy dinner party dish (use Sainsbury's basics salmon, they are really good quality and from controlled sources.) BUT I have people coming to dinner who dont eat fish, could I do this will chicken? same method? would I need to cook it for longer? Pls help!!

emma_kneller's picture
5

lovely tasty dish i only used 2 large leeks which was more than enough and cream cheese.... yum.

verdinca's picture

Would love to try this recipe, problem is there are no ingredients listed on the right had side above, have been noticing this for a while now. What is the point of that, reply would be good !!

sascha's picture

This is perfect for a romantic 'candle-light' supper!
I folded the ends of the parcels differently the second time to prevent them frazzling, and I used a cocktail stick to secure the ends.

sallycornwell's picture
5

Loved this recipe, so easy and delicious. I made it with 1 leek per person though and used 'Philadelphia low fat with herbs'. Will definitely be making this on a regular basis, have already made it 3 times!

yurrnae's picture

I'm not a lover of filo pastry - but apart from that, I love the sound of this recipe.
So I'm wondering about a potato'n'salad onion mash to make a pie topping?

rebeccajseaman's picture
5

Very easy to make, tastes delicious and looks impressive.
Hightly recommended.

FeeBee67's picture
4

Really tasty but I'm not sure what I did wrong - while the top of the pastry was lovely and crispy, the bottom was completely soggy and dropped into a big pile of mush as I lifted it off the tray. Any suggestions welcome! Thanks!

libellule's picture
5

simply delicious

understandingmoon's picture
5

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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