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Mary Berry Salmon in Filo Pastry Recipe

Mary Berry Salmon in Filo Pastry Recipe

Mary Berry's salmon in filo pastry wraps a salmon fillet in crispy, golden filo with a herb cream cheese filling — an impressive dinner party main that is straightforward to make.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 620
Ingredients Method Notes

Ingredients
  

  • Filo Salmon Parcels:
  • 4 salmon fillets about 150g each, skin removed
  • 8 sheets filo pastry 2 per parcel
  • 75 g unsalted butter melted
  • Salt and pepper
  • Herb Cream Cheese Filling:
  • 150 g full-fat cream cheese room temperature
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp fresh chives finely snipped
  • 1 tbsp fresh flat-leaf parsley finely chopped
  • Zest of 1 unwaxed lemon
  • 1 tsp Dijon mustard
  • Salt and white pepper
  • Lemon Butter Sauce Optional:
  • 100 g unsalted butter cold and cubed
  • Juice of 1 large lemon
  • 2 tbsp fresh dill chopped
  • Salt and white pepper

Method
 

  1. Mix cream cheese, herbs, lemon zest, and mustard until smooth. Season — taste.
  2. Preheat oven to 200°C / 180°C fan / Gas 6. Line a large tray. Keep filo covered with a damp tea towel at all times.
  3. Working one parcel at a time — lay 1 filo sheet, brush generously with butter. Lay second sheet — brush generously. Season salmon lightly — place in centre. Spread generous tablespoon cream cheese filling over top. Fold sides over first, then top and bottom to form a parcel. Turn seam-side down. Brush entire surface generously with butter. Repeat for remaining 3 parcels.
  4. Bake 18–22 minutes until filo is deeply golden and crispy.
  5. Lemon butter sauce: heat lemon juice — remove from heat. Whisk in cold butter pieces gradually until smooth and glossy. Add dill — season. Keep warm over very low heat.
  6. Serve each parcel on a warm plate with lemon butter sauce alongside — not over the filo.

Notes

Keep filo covered with a damp tea towel — it dries and becomes brittle within minutes.
Brush every layer generously with butter — pale filo means insufficient butter.
Fold sides first, then top and bottom — gives the most secure, neatest parcel.
Serve lemon butter sauce alongside not over the filo — butter sauce softens crispy filo.
Assemble up to 4 hours ahead and refrigerate uncovered — filo dries and crisps even further.
Best eaten immediately — the filo softens on storing.
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