50 minutes
Discover the elegance of flaky filo pastry wrapped around tender salmon and a creamy leek mixture. This recipe is simpler to execute than you might think and is destined to become the highlight of your dinner parties.
Leek, trimmed and finely chopped
each
Unsalted Butter, plus extra for brushing
0 oz
0 oz
Filo Pastry Sheets
sheets
Salmon fillets, skinless
each
1. Preparation
Preheat the oven to 200°C (fan 180°C/gas 6). In a large saucepan, combine the leeks with 3 tablespoons of water and a couple of knobs of butter. Cover and cook over medium heat for about 10 minutes until the leeks are tender.
2. Leek Mixture
Remove the leeks from the heat and allow them to cool somewhat. Then, stir in the crème fraîche or cream cheese until well combined. Season the mixture with salt and pepper to taste.
3. Assemble Parcels
Lay out one sheet of filo pastry and lightly brush it with melted butter. Place two more sheets on top, brushing each with butter. In the center of the layered pastry, place one salmon fillet. Season with salt and pepper, then spoon half of the leek mixture over the salmon. Carefully fold the pastry ends over the top of the fillet. Pull up the sides of the pastry and scrunch them together to enclose the filling securely. Repeat this process with the remaining pastry sheets, salmon, and leek mixture to make the second parcel.
4. Baking
Brush the outside of both parcels with more melted butter. Transfer the parcels to a lightly greased baking sheet. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.
Keep filo pastry covered with a damp towel, work swiftly, and brush each layer with melted butter or oil to prevent drying and achieve a flaky, golden parcel. Clarified butter can add a richer flavor and a higher smoking point.
Preheat the oven and baking tray to start cooking the bottom of parcels immediately to avoid sogginess. Bake until golden brown and crisp.
Choose fresh, wild-caught salmon, remove pin bones and skin, and cut into even chunks for uniform cooking.
Avoid overcooking the leek mixture; it should be just thickened to prevent sogginess. Consider adding heavy cream or crème fraîche and a pinch of nutmeg or dill for richness and flavor.
Clean leeks thoroughly to remove dirt. Sauté until tender and just starting to caramelize for sweetness. Drain and pat dry before cooking.
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