when you want to impress your best friends try this recipe...


  • 2 side of salmon approx 500g each side, skinned and pin boned

  • an good handful of basil leaf

  • 100g pine kernels, slightly in the oven

  • 50g freshly grated parmesan

  • 2 tbsp extra virgin olive oil

  • sea salt

  • fresh ground white pepper

  • 500g shortcrust pastry

  • 1 egg wash

  • plain flour, to dust


  • 1.

    Preheat oven to 200°C/gas 6.

  • 2.

    Making pesto: place pine kemels in mortar, add sea salt and fresh ground white pepper, then crush. Add basil leaf, grated parmesan, extra virgin olive oil then mix.

  • 3.

    Dust a clean surface with flour. Roll out the pastry and using the salmon as a guide size.

  • 4.

    Place first salmon file on pastry, season with sea salt and pepper then salmon fillet on top of the pesto and salmon fillet over other up, getting a sandwich

  • 5.

    Brush around it with the egg wash then season with salt and pepper.

  • 6.

    Wrap the salmon in pastry dough so that it is hermetically. Cut excess pastry.

  • 7.

    Put on non-stick baking tray, brush with egg wash over the outside and mark the pastry using the back of a small knife to make a cross hatch. Finally season the salmon parcel with salt and pepper.

  • 8.

    Bake in the oven for about 25 minutes, or until the pastry is golden brown and crisp.

  • 9.

    Remove the salmon from the oven and allow to cool slightly. Use a knife to cut into 4 portions and serve...

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1516kj
  • Fat Total 109g
  • Saturated Fat 24g
  • Protein 70g
  • Carbohydrate 63g
  • Sugar 2g
  • Sodium 1016mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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