Salmon in Filo Pastry

Salmon in Filo Pastry

A beautiful and delicate way to serve salmon.


Step 1
  • Heat the oven to 225 degrees.
Step 2
  • Thaw the spinach in a saucepan on a gentle heat and add he salt and pepper. Cut the fish into 15 smaller pieces.
Step 3
  • Open out the defrosted filo sheets so that they are in a stack and cover them with a damp cloth. Layer two sheets of filo (brush together with water) and then cut into 3 equal strips (approximately 10 x 50 cm).
Step 4
  • Put 5 - 6 cheese cubes, 1½ tablespoons spinach and a piece of salmon in the lower right corner of a strip - but not right to the edge. Take the right corner and fold up to the left side of the strip to make a triangle.
Step 5
  • Continue folding up until all the pastry strip is used up. Place the triangle seam side down on the baking sheet. Repeat with the rest of the filling and filo pastry strips.
Step 6
  • Brush with water, sprinkle with onion seeds and put the parcels in the middle of the oven for 15 minutes at 225 °.
Step 7
  • Melt the butter in a saucepan and fry the spring onions for approximately 1 minute. Stir the cornflour and milk together and slowly add to the mixture.
Step 8
  • Bring the sauce to a boil and simmer on a low heat for approximately 2 minutes, stirring continuously. Remove the saucepan from the heat and stir in the cream, lemon juice, lemon zest, sugar, salt and pepper. .
Step 9
  • Mix the lettuce leaves, spring onions, a little sea salt and the freshly ground pepper together and serve with the hot salmon filo parcels and lemon sauce.


Frozen Whole-leaf spinach
500 g
Sea salt
Freshly pepper
Salmon Fillet (Skinless)
400 g
Of Thawed Frozen Filo Pastry (About 10 Sheets)
400 g
Salad Cheese With Frozen fresh parsley And Garlic
200 g
Black Onion seeds
4 tsp
10 g
Corn flour
1 tbsp
500 ml
Whipped cream
2 tbsp
Freshly Squeezed lemon juice
1 tbsp
Fine Zested lemon zest (Unwaxed)
1 tsp
1 tsp
1½ tsp
Freshly pepper
Rinsed Mixed Baby salads
100 g
Thinly Sliced spring onions (About 75g)
Boiled potatoes
1 kilo