This classic fish recipe for salmon baked in pastry makes a spectacular dinner party dish.


  • 75 g (3 oz) unsalted butter

  • 450 g (1 lb) salmon fillet, skinned and boned

  • 8 sheets filo pastry, thawed if frozen

  • For the dill butter

  • 175 g (6 oz) unsalted butter, softened

  • 1 tbsp chopped fresh dill

  • Juice of ½ a lemon

  • For the pea and watercress puree

  • 50 g (2 oz) unsalted butter

  • 6 spring onions, thinly sliced

  • 175 g (6 oz) frozen or fresh podded peas

  • 1 tsp caster sugar

  • 300 ml (½ pt) fresh vegetable stock (from a carton is fine)

  • 100 g (4 oz) watercress, well picked over

  • Salt and freshly ground black pepper

  • To serve

  • Steamed new potatoes tossed in butter and chopped fresh dill


  • 1.

    Preheat the oven to 200ºC/400ºF/Gas Mark 6 (180ºC/350ºF/Gas Mark 4 in a fan assisted oven).

  • 2.

    To make the dill butter, place the butter in a bowl and add the dill and lemon juice. Season to taste, cover with plastic film and set aside.

  • 3.

    To make the pea and watercress puree, heat a non-stick frying pan and melt half the butter in a frying pan until hot and foaming. Add the spring onions and cook for a few minutes until softened, stirring occasionally.

  • 4.

    Add the peas to the pan with the caster sugar, stock and remaining butter, stirring to combine. Cover with a circle of greaseproof paper and allow to sweat for 2-3 minutes. Remove the paper and add the watercress, then allow to cook for a further minute or until all the liquid has evaporated.

  • 5.

    Place in a food processor and blend until nearly smooth - you still want a little texture. Set aside until ready to use.

  • 6.

    Cut the salmon fillet into four equal portions and carefully cut in half horizontally and season.

  • 7.

    Melt the butter in a small pan or in the microwave. Brush one sheet of the filo pastry with melted butter and place another sheet on top and turn the two over. Brush what is now the top sheet with melted butter.

  • 8.

    Place a spoonful of the pea puree into the middle of the filo and place the bottom half of a salmon fillet on top, spread over a little more of the pea puree and a little of the dill butter and cover with the top half of the salmon fillet.

  • 9.

    Gather the sides of the filo pastry together, trim down with a sharp knife and fold over to enclose completely to form a purse shape. Repeat this process with the remaining salmon fillets, filo pastry and most of the melted butter.

  • 10.

    Lightly brush the salmon filo parcels with the remaining melted butter and arrange on a baking sheet. Cover loosely with plastic film and chill for at least 30 minutes to firm up but overnight is fine.

  • 11.

    Bake the salmon filo parcels for 12 - 15 minutes or until the pastry is lightly golden. Heat the remaining pea and watercress puree in a small pan and arrange small mounds on serving plates with the salmon filo parcels. Serve with Jersey Royals.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 3532kj
  • Fat Total 263g
  • Saturated Fat 89g
  • Protein 63g
  • Carbohydrate 233g
  • Sugar 8g
  • Sodium 1998mg

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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