As the name suggests this is seriously speedy salmon! This is a great party trick as the can be prepared the day ahead and takes 15 minutes to cook.


  • 1 x 375g/ 1 lb packet ready-rolled puff pastry

  • 4 x 150g/ 5oz centre-cut salmon fillets, skinned

  • Salt and freshly ground black pepper

  • For the topping and sauce

  • 1 x 200ml/ 7 fl oz carton full-fat crème fraîche

  • 50g/ 2oz parmesan, grated

  • 2 spring onions, finely sliced

  • ¼ cucumber peeled, seeded and finely diced

  • 2 tablespoons chopped fresh parsley

  • 1 egg, beaten for glazing


  • 1.

    Preheat the oven to 200ºC/Fan 180ºC/Gas 6. Roll out a third of the pastry very thinly and cut into four oblong shapes, each about 7.5 x 15cm (3 x 6in). Season the salmon fillets with salt and pepper.

  • 2.

    Mix the crème fraîche with half the Parmesan, some salt and pepper and chopped parsley. Spread a teaspoon of crème fraîche on to the centre of each fillet. Wrap a strip of puff pastry around each fillet, over the crème fraîche mixture, ensuring the join is underneath. Arrange on a baking sheet. Lightly score the pastry in a lattice pattern and brush with a little beaten egg. Sprinkle with the remaining Parmesan.

  • 3.

    Bake the parcels in the preheated oven for about 12-15 minutes until the pastry is crisp and the salmon is cooked right through. To make the sauce, heat the remaining crème fraîche in a small pan, boil to reduce a little. Just before serving add the cucumber, spring onion and remaining parsley, and season with salt and pepper. Serve hot with the hot salmon.

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