Salmon & Leek Parcels Recipe

Introduction

These salmon and leek parcels are a delightful combination of flaky filo pastry wrapped around tender, creamy filling. Perfectly crisp on the outside with a rich, flavorful interior, they make an impressive yet easy meal for any occasion.

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

Instructions

1. Step 1: Heat the oven to 200°C (fan 180°C/gas mark 6). Place the chopped leeks in a large saucepan with 3 tablespoons of water and a couple of knobs of butter. Cover and cook gently for 10 minutes until the leeks are tender.
2. Step 2: Remove the leeks from the heat and allow to cool slightly. Then stir in the crème fraîche or cream cheese and season to taste.
3. Step 3: To assemble the parcels, brush one sheet of filo pastry with melted butter. Layer two more sheets on top, brushing melted butter between each one.
4. Step 4: Place one salmon fillet in the center of the stacked filo sheets. Season the salmon, then spoon half of the leek mixture over the fillet.
5. Step 5: Fold the short ends of the pastry over the filling, then pull up the sides and scrunch the edges together to fully enclose the parcel. Repeat the process for the second salmon fillet.
6. Step 6: Brush both parcels all over with melted butter. Place them on a lightly greased baking sheet and bake for 20-25 minutes until the pastry is golden, crisp, and cooked through.
7. Step 7: Serve the parcels warm, ideally with a fresh green salad for a light, satisfying meal.

Tips & Variations

• Keep any unused filo sheets covered with a just-damp tea towel to prevent them from drying out, and re-wrap leftovers tightly in cling film.
• You can substitute crème fraîche with cream cheese for a slightly tangier taste.
• Add fresh dill or chives to the leek mixture for extra herbaceous flavor.

Storage

Store leftover parcels in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 160°C) to keep the pastry crisp. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these parcels ahead of time?

Yes, you can assemble the parcels in advance and keep them covered in the fridge for a few hours before baking. Just brush with the final layer of butter before cooking.

What can I serve with these salmon and leek parcels?

They pair wonderfully with a simple green salad, steamed vegetables, or even a light lemony rice for a complete meal.

Salmon & Leek Parcels Recipe

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★★★★★

4.7 from 123 reviews

• Author: Jack
• Total Time: 50 minutes
• Yield: 2 parcels (serves 2) 1x
• Diet: Low Fat

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Description

A delightful and elegant dish featuring tender salmon fillets wrapped in crispy filo pastry parcels, filled with a creamy leek mixture. Perfect for a light lunch or a sophisticated dinner, these salmon and leek parcels combine flaky pastry with a rich, savory filling.

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Ingredients

Scale 1x2x3x

Leek Filling

• 4 leeks, trimmed and finely chopped
• 25g butter, divided (a few knobs for cooking leeks, remaining for brushing pastry)
• 3 tbsp water
• 100g full-fat crème fraîche or cream cheese
• Salt and freshly ground black pepper, to taste

Pastry and Salmon

• 6 sheets filo pastry
• 2 skinless salmon fillets
• Melted butter for brushing

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Instructions

1. Prepare the leeks: Heat a large saucepan over medium heat. Add the chopped leeks, 3 tablespoons of water, and a couple of knobs of butter. Cover and cook gently for 10 minutes until the leeks are tender and softened. Remove from heat and allow to cool completely before mixing with the crème fraîche or cream cheese. Season the mixture with salt and freshly ground black pepper to taste.
2. Preheat the oven: Set your oven to 200°C (fan 180°C) or gas mark 6 to ensure it is hot and ready for baking the parcels.
3. Assemble the parcels: Lay one sheet of filo pastry flat and brush with melted butter. Layer two more sheets on top, brushing melted butter between each sheet to keep them moist and flaky. Place one salmon fillet in the center of the layered pastry and season it with salt and pepper. Spoon half of the leek mixture evenly over the salmon. Carefully fold the ends over the top, then pull up the sides and scrunch the pastry together to fully enclose the filling, forming a neat parcel. Repeat this process with the remaining ingredients to make the second parcel.
4. Prepare for baking: Brush both parcels thoroughly with melted butter to help them turn golden and crisp during baking. Place them onto a lightly greased baking sheet to prevent sticking.
5. Bake the parcels: Place the baking sheet in the preheated oven and cook the parcels for 20-25 minutes or until the filo pastry is browned, crisp, and flaky.
6. Serve: Remove the parcels from the oven and serve immediately. These parcels pair wonderfully with a fresh green salad for a balanced and satisfying meal.

Notes

• Keep filo pastry sheets covered with a damp tea towel to prevent drying out while assembling the parcels.
• If you have leftover filo, re-wrap tightly in cling film and store in the refrigerator to maintain freshness.
• You can substitute crème fraîche with cream cheese for a slightly different but equally creamy texture.
• Ensure salmon fillets are of even thickness to promote uniform cooking.
• For a richer flavor, consider adding fresh herbs like dill or chives to the leek mixture.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: salmon parcels, filo pastry, leek filling, baked salmon, easy dinner, seafood recipes, British cuisine