Salmon Filo Parcels

  • 92saves
  • 45min

About this recipe: A simple, yet elegant way to prepare salmon. Salmon is topped with Dijon mustard, then wrapped in filo pastry and baked to perfection. This goes well with potatoes, rice or pasta.

HEIDI S.

Ingredients

Serves: 4 

  • 4 (175g) fillets salmon, with skin and bones removed
  • 8 sheets filo pastry
  • 115g melted butter
  • salt to taste
  • ground black pepper to taste
  • 4 tablespoons Dijon mustard

Method

Prep:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Preheat oven to 190 C / Gas 5.
  2. Cut the fillets into log shaped pieces, about 5cmx12.5cm, keeping the fillet portions separate. Take 2 sheets of filo pastry, placing one on top of the other and lightly brush with melted butter, covering the one side completely.
  3. Place a portion of salmon (175g) on the edge (nearest you) of the filo pastry. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
  4. Fold the filo pastry, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the centre and continue rolling up the dough. Brush all sides with butter, covering completely and place on a baking tray. Repeat steps for remaining portions of salmon.
  5. Bake in preheated oven for 20 minutes or until filo pastry is golden brown.

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Reviews (4)

Diana
by
6

This was so simple, easy to make and delicious. I followed the recipe except for using olive oil instead of butter (healthier). I didn't pay attention to how long I had the parcels in the oven - I think it was at least 30 minutes. I just took them out when the filo pastry was nicely golden brown. I don't think you can go wrong here! To serve, I drizzled the parcels with a simple mixture of yoghurt, grainy mustard and mayo. Great recipe, thank you! - 25 Sep 2012

siaw
by
3

this is the easiest and quickest recipe to follow and they are yummy - 03 Sep 2011

MargelaFarge
0

This has become a firm favourite in our house. It's very easy and tasty - plus you can make adjustments to the dijon mustard if it's to strong. - 02 Feb 2014

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