Name: Salmon & watercress parcels
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: British
Ingredients: 85g butter; 5 tbsp olive oil; ½ x tub crème fraîche; zest 2 lemons; 8 sheets filo pastry; 900g skinless, boneless salmon cut into 1cm pieces; 100g bag watercress chopped

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Salmon & watercress parcels

Salmon & watercress parcels

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Serves 8

Easy

Prep: 15 mins

Cook: 20 mins - 25 mins

A star rating of 3.9 out of 5.7 ratingsRate

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These smart little parcels take less than an hour to cook from frozen

Freezable

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A star rating of 4.9 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

85g butter
5 tbsp olive oil
½ x tub crème fraîche
zest 2 lemons
8 sheets filo pastry
900g skinless, boneless salmon

cut into 1cm pieces
100g bag watercress

chopped

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Nutrition: per serving

kcal467
fat35g
saturates13g
carbs13g
sugars1g
fibre1g
protein25g
salt0.45g

low

Method

step 1

Melt butter in a pan, then stir in oil. Mix together the crème fraîche and lemon zest. Unwrap the pastry and loosely cover with damp kitchen paper. Place a sheet of filo on your work surface, then cut it in half to make 2 squares. Brush 1 square with some butter mix, then top with the other square.
step 2

Divide the salmon into 8 portions, and arrange a portion at one end of the pastry, leaving a 2cm gap around the edges. Scatter over some watercress, crème fraîche and seasoning. Fold up edges to enclose the filling. Repeat for other parcels. Bake or wrap in cling film or freezer bags and freeze.
step 3

To cook straight away, heat oven to 190C/170C fan/gas 5. Place the parcels on a lightly greased baking sheet, seam side down, and brush with butter mix. Bake for 20-25 mins until the pastry is crisp and salmon cooked through. To cook from frozen, heat oven to 180C/160C fan/ gas 4. Place the parcels on a baking sheet and cover with foil. Bake for 35 mins, then remove the foil and increase the temperature to 220C/200C fan/gas 8. Brush with butter mix and bake for 20 mins more until golden. Serve with boiled new potatoes and broccoli.

Recipe from Good Food magazine, January 2011

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A star rating of 3.9 out of 5.7 ratings

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