This Mary Berry Salmon in Filo Pastry recipe is a flaky and light recipe, which is made with a creamy dill filling and fresh salmon. It’s the perfect elegant dinner, a healthier take on a classic “en croute” that’s ready in about 45 minutes.
Mary Berry Salmon in Filo Pastry Ingredients
A simple, elegant combination for an impressive and delicious centerpiece.
- 4-6 sheets of filo pastry
- 75g (3oz) unsalted butter, melted
- 2 x 150g (5oz) skinless salmon fillets, from the thick end
- 150g (5½ oz) full-fat cream cheese, softened
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- Zest of 1 lemon
- Salt and freshly ground black pepper
How To Make Mary Berry Salmon in Filo Pastry
A step-by-step guide to this classic and impressive fish dish.
- Prep the Oven and Pastry: Preheat your oven to 200°C (180°C Fan/Gas Mark 6). Line a baking sheet with parchment paper. Lay one sheet of filo pastry on a clean work surface and brush it lightly all over with some of the melted butter.
- Layer the Filo: Place another sheet of filo on top and brush it with butter. Repeat this process until you have a stack of 4 to 6 layers of buttered filo pastry.
- Make the Creamy Filling: In a small bowl, combine the softened cream cheese, chopped dill, chives, and lemon zest. Season well with salt and black pepper and mix until everything is well combined.
- Assemble the Parcel: Pat the salmon fillets dry and season them with salt and pepper. Spread half of the cream cheese and herb mixture down the center of the filo stack, creating a bed for the salmon that’s roughly the same size as one fillet.
- Encase the Salmon: Place one salmon fillet on top of the cream cheese layer. Spread the remaining cream cheese mixture over the top of that fillet, then place the second salmon fillet on top.
- Seal and Glaze: Fold the long sides of the filo pastry over the salmon to enclose it, then fold up the ends like a parcel. Carefully turn the entire parcel over so the seam is on the bottom. Brush the entire surface of the pastry with the remaining melted butter to glaze.
- Bake to Perfection: Bake for 20-25 minutes, or until the filo pastry is crisp, flaky, and a deep golden brown. Let it rest for a few minutes before slicing and serving.
Recipe Tips
For a perfect, flaky Salmon in Filo Pastry every time.
- How do I prevent a “soggy bottom”? Filo pastry is much less prone to a soggy bottom than other pastries. However, for the crispiest result, ensure your salmon is patted very dry and assemble the parcel on a cold baking sheet. A hot oven is key to crisping up the layers quickly.
- How to handle filo pastry? Filo pastry is paper-thin and dries out very quickly. The key is to work efficiently. Keep the sheets of filo that you aren’t currently working with covered with a clean, slightly damp tea towel to prevent them from becoming brittle.
- Can I prepare this ahead of time? Yes, this is a great dish to prep in advance. You can assemble the entire parcel (up to the point of the final butter glaze), wrap it well in cling film, and store it in the refrigerator for up to 12 hours. Just glaze it with the melted butter right before it goes into the oven.
- How do I know when the salmon is cooked? The best way is to test the pastry. Once the many layers of filo are a deep golden brown and crisp, the salmon inside will be perfectly cooked—moist and flaky.
What To Serve With Salmon in Filo Pastry
Classic sides to complete this elegant meal.
This impressive dish is a wonderful centerpiece for a special dinner. It pairs beautifully with:
- Buttered new potatoes with fresh parsley
- Simple steamed green vegetables, like asparagus, green beans, or peas
- A light hollandaise or a creamy dill sauce on the side
- A crisp, dry white wine, like a Sauvignon Blanc or Pinot Grigio
How To Store Salmon in Filo Pastry
Keeping your delicious leftovers fresh.
- Refrigerate: Once completely cooled, cover any leftovers and store them in the refrigerator for up to 2 days.
- Reheat: To serve leftovers and re-crisp the pastry, it’s best to reheat slices in a moderate oven (180°C/350°F) or an air fryer for about 10-15 minutes until heated through.
Mary Berry Salmon in Filo Pastry Nutrition Facts
An estimated guide per serving.
- Calories: 620 kcal
- Carbohydrates: 25 g
- Protein: 32 g
- Fat: 42 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Filo (or phyllo) pastry is a paper-thin, unleavened dough that bakes into many super-crisp, crackly layers. Puff pastry is a laminated dough with layers of butter, which “puffs up” into distinct flaky layers when baked. Filo is much lighter and crisper.
Absolutely. You can cut the filo stack into smaller squares and use smaller individual salmon portions to create elegant, single-serving parcels. The baking time will be slightly shorter, around 15-20 minutes.
Yes. A simple filling of sautéed spinach (squeezed very dry) and garlic is a classic alternative to the cream cheese. You could also use a layer of green pesto or sun-dried tomato pesto.
Try More Recipes:
- Mary Berry Salmon and Fennel Recipe
- Mary Berry Salmon Mousse Recipe
- Mary Berry Smoked Salmon Pâté Recipe
Mary Berry Salmon in Filo Pastry Recipe
Description
An elegant and surprisingly easy Salmon in Filo Pastry, featuring a succulent salmon fillet and a creamy dill and lemon cream cheese filling, all wrapped in layers of crisp, golden, buttery filo pastry.
Ingredients
Instructions
- Preheat oven to 200°C (180°C Fan).
- In a small bowl, mix the softened cream cheese, dill, chives, and lemon zest. Season well.
- On a clean surface, layer 4-6 sheets of filo pastry, brushing each sheet with melted butter.
- Spread half the cream cheese mixture down the center of the filo stack. Season a salmon fillet and place it on top.
- Spread the remaining cream cheese mixture over the salmon, then top with the second fillet.
- Fold the long sides of the filo pastry over the salmon, then fold up the ends to create a neat parcel. Turn it over so the seam is on the bottom.
- Place on a parchment-lined baking sheet and brush the entire surface with the remaining melted butter.
- Bake for 20-25 minutes, until the pastry is crisp and deep golden brown. Let it rest for a few minutes before serving.
Notes
- Work quickly with the filo pastry and keep the sheets you’re not using covered with a damp cloth to prevent them from drying out.
- Ensure the salmon fillets are of a similar thickness to ensure they cook evenly.
- This dish can be fully assembled ahead of time and refrigerated. Just brush with butter right before baking.
- Don’t be afraid to be generous with the butter between the filo layers for the crispiest, most flavorful result.
