Salmon & leek parcels

Salmon & leek parcels

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(89 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 leeks, 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 fillets

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, questions and tips

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nichola_ducker
14th Nov, 2011
5.05
This dish is lovly and very simple to make. The only criticism is that they are MASSIVE. Next time i will use 3 sheets & cut them in half, so its 3 sheets per 2 pieces of salmon and try that. We are big eaters and i couldnt finish it and the veg i did with it. My partner did and was stuffed to busting.
kazzo123
27th Oct, 2011
5.05
Make this all this time, great recipe. Thanks
faith515
8th Sep, 2011
4.05
It was really nice, but I found it very fiddly. Having to butter each layer, and trying to avoid the parcels falling apart. Also, they were huge and very filling! But it ensures the salmon is cooked in a lovely way. Will be making this again.
stooboy
20th Aug, 2011
4.05
this was really easy and tasty to make. definitely a firm favourite.
cooking4grandma
14th Aug, 2011
4.05
Delicious - I added sun dried tomatoes for extra flavour
margaretdodeangel
25th Jun, 2011
5.05
Very lovely! definatly make again.
lynzi2002uk
26th May, 2011
4.05
Really nice meal.
buttercup56
12th May, 2011
5.05
I tried this recipe, the only thing I changed was the type of pastry, living in Portugal it is not always easy to get filo but I got one almost the same. This is a fabulous recope and we will have it again.
B4kerB3th's picture
B4kerB3th
8th Mar, 2011
5.05
i used boursin in mine and it gave it a lovely flavour!! realy realy good recipe!!
spin1637
18th Feb, 2011
4.05
Loved it. As somewhat of a novice, this was the first time using phylo pastry. All went well, although it must be cooked straight away and eaten hot out of the oven. Do not make more than you need....it is not a tasty leftover.

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