Salmon & watercress parcels

Salmon & watercress parcels

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(6 ratings)

Prep: 15 mins Cook: 20 mins - 25 mins


Serves 8
These smart little parcels take less than an hour to cook from frozen

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal467
  • fat35g
  • saturates13g
  • carbs13g
  • sugars1g
  • fibre1g
  • protein25g
  • salt0.45g


  • 85g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ x 500g tub crème fraîche
  • zest 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 8 sheets filo pastry
  • 900g skinless, boneless salmon, cut into 1cm pieces



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 100g bag watercress, chopped



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…


  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.

  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.

  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.

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Comments, questions and tips

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5th Sep, 2012
I found it a little tricky at first but all in all quiet a nice meal. the lemon zest gave the parcel a nice fresh taste. A meal for every now and again I think
12th Jun, 2012
I made these parcels as a starter so made them into a fat sausage shape and cut them in half. I served them with salad and they were divine. I would suggest using more filo pastry as the filling is quite heavy and also 900g of salmon seemed excessive so I used about 600-700g and they were perfect. I still have two in the freezer for another day.
23rd Mar, 2012
Disappointing. Not as good as mini salmon and dill puffs on this site .
19th Mar, 2012
Made this for the first time tonight. Had problems sourcing fill pastry so used readymade shortcrust instead. They were really quick and easy to assemble, cooked in 25 mins, and tasted absolutely delicious. I served it with new potatoes and broccoli as suggested, it made a lovely meal. My husband suggested it might be improved with a sauce for the veg. Overall I would rate this recipe really highly, and will definitely be making it again - very soon!!!!!
nicole011270's picture
4th Jun, 2011
I liked the texture but found that it needs a stronger flavour so will try it with the pesto next time as suggested
5th Apr, 2011
Delicious and crisps up really well in the oven. I made lots and have just kept them in the freezer for use when needed. Made a salad of watercress, spinach and asparagus to have with it and potatoes and it worked a treat.
11th Mar, 2011
This was lovely and I have loads just sitting in the freezer, waiting to be used up. I added a spoonfull of pesto to the parcels and then made a sauce with some creme fraiche & pesto - delicious!
Frantic Flapjack
17th Jan, 2011
This was quick and easy to make and made a very good dinner. Served with new potatoes and broccoli. The creme fraiche made a lovely sauce.
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