Mary Berry Salmon in Filo Pastry is an elegant yet surprisingly simple dish that pairs tender, flaky salmon with a creamy herb filling, all wrapped in crisp, golden filo pastry. The contrast between the delicate crunch of the pastry and the soft, flavourful centre makes every bite deeply satisfying. This recipe is ideal for a relaxed dinner party or a special family meal, and it looks far more impressive than the effort involved. With straightforward preparation and a total time of around 50 minutes, it is perfectly achievable for confident beginners.
Ingredients
For the Salmon Filling
- 4 skinless salmon fillets (about 150g each)
- 150g full-fat cream cheese
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon lemon juice
- Zest of ½ lemon
- Salt and freshly ground black pepper, to taste
For the Filo Pastry
- 6 sheets filo pastry
- 75g unsalted butter, melted
- 1 tablespoon olive oil
For Finishing
- 1 egg, beaten (for glazing)
- Lemon wedges, to serve
How to Make Mary Berry Salmon in Filo Pastry
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and place a shelf in the middle of the oven so the pastry cooks evenly and turns crisp and golden.
- Mix the filling: In a bowl, combine the cream cheese, chopped dill, parsley, lemon juice and zest. Season well with salt and freshly ground black pepper, then mix until smooth and evenly blended.
- Prepare the filo: Lay one sheet of filo pastry on a clean surface and brush lightly with melted butter mixed with olive oil. Place another sheet on top and brush again. Repeat until you have three layers for each parcel.
- Assemble the parcels: Place a salmon fillet in the centre of the layered filo. Spread a generous spoonful of the cream cheese mixture over the top. Fold the sides of the pastry over the salmon, then roll up neatly to enclose the filling. Repeat with the remaining fillets.
- Glaze and bake: Transfer the parcels seam-side down onto the prepared tray. Brush the tops lightly with beaten egg. Bake for 20 to 25 minutes until the pastry is crisp and golden and the salmon is cooked through.
- Rest and serve: Leave the parcels to rest for 5 minutes before serving. This helps the filling settle and makes slicing easier.
Tips
How do I stop filo pastry from drying out?
Keep unused filo sheets covered with a clean, slightly damp tea towel while you work. This prevents cracking and makes assembly much easier.
How can I tell if the salmon is cooked?
The pastry should be golden and crisp, and the salmon inside will flake easily when tested with a fork. The centre should be opaque rather than translucent.
Can I prepare this in advance?
Yes, assemble the parcels up to 6 hours ahead and store them in the fridge. Brush with egg just before baking for best results.
Serving Suggestions
- Serve with buttered new potatoes and steamed green beans.
- Pair with a crisp green salad and a light lemon dressing.
- Add a spoonful of hollandaise or a simple yoghurt and dill sauce.
Storage
Room Temperature
Best enjoyed fresh from the oven. Do not leave at room temperature for more than 2 hours.
Refrigerator
Store leftovers in an airtight container for up to 2 days. Reheat in the oven at 180°C to restore crispness. Avoid microwaving, as it softens the pastry.
Freezing
You can freeze the unbaked parcels for up to 1 month. Bake directly from frozen, adding 5 to 10 extra minutes to the cooking time.
Nutrition
- Calories: 520 kcal
- Carbohydrates: 28g
- Protein: 34g
- Fat: 32g
- Saturated Fat: 14g
- Sodium: 420mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I use puff pastry instead of filo?
Yes, puff pastry works well and gives a richer, thicker crust. Adjust the baking time slightly and ensure the pastry is fully cooked underneath.
Can I use frozen salmon fillets?
Yes, but thaw them completely and pat dry before assembling to prevent excess moisture.
What herbs go best with salmon in filo pastry?
Dill and parsley are classic choices, but chives or tarragon also complement salmon beautifully.
Can I make one large salmon filo pie instead of parcels?
Yes, layer the filo in a baking dish, add the salmon and filling, then fold the pastry over the top. Bake until crisp and golden.
Mary Berry Salmon in Filo Pastry Recipe
Course: Main CourseCuisine: BritishDifficulty: Easy4
parcels20
minutes25
minutes45
minutes520
kcal45
minutesCrisp, golden filo pastry wrapped around tender salmon with a creamy herb filling. An elegant yet easy main course perfect for entertaining.
Ingredients
4 skinless salmon fillets
150g cream cheese
2 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
Zest of 1/2 lemon
Salt and black pepper
6 sheets filo pastry
75g unsalted butter, melted
1 tbsp olive oil
1 egg, beaten
Lemon wedges, to serve
Directions
- Preheat oven to 200°C (180°C Fan). Line a baking tray with parchment.
- Mix cream cheese, herbs, lemon juice and zest. Season well.
- Layer filo sheets, brushing each with melted butter and oil.
- Place salmon and filling onto pastry. Fold and seal into parcels.
- Brush with beaten egg and bake for 20–25 minutes until golden.
- Rest briefly before serving with lemon wedges.
Notes
- Keep filo covered with a damp cloth while working.
- Do not overfill to prevent splitting.
- Best reheated in the oven to maintain crispness.
