Festive Salmon Parcel

Name: Festive Salmon Parcel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: Large handful fresh parsley; 2 sprigs fresh tarragon; Finely grated zest of 1 lemon; 3 tbsp. olive oil, plus extra to brush; 2 tbsp. flaked almonds; 270 g pack filo pastry; 750 g (1lb 11oz) salmon in one piece, skinless, with small bones removed; Lemon wedges, to serve

Despite its appearance, filo is one of the easiest pastries to handle and makes this recipe instantly impressive. Buy salmon that’s as even in width as possible, so everyone gets an equal slice.

By The GH Kitchen TeamPublished: 09 December 2011

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Food, Cuisine, Dishware, Serveware, Tableware, Meal, Dish, Ingredient, Recipe, Plate,

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Yields:

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Ingredients

Large handful fresh parsley
2 sprigs fresh tarragon
Finely grated zest of 1 lemon
3 Tbsp. olive oil, plus extra to brush
2 Tbsp. flaked almonds
270 g pack filo pastry
750 g (1lb 11oz) salmon in one piece, skinless, with small bones removed
Lemon wedges, to serve

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Put the parsley, tarragon, lemon zest, oil and some seasoning into a food processor and whiz until well combined but still with some texture. Add the almonds and pulse briefly to break up.
2. Step 2
  On a large baking tray, arrange a single layer of filo sheets into a rough 40.5cm (16in) square (overlapping sheets in the middle) - it doesn't matter if the pastry hangs over the sides of the tray. Top with a second layer of filo in the same way. Next, put the skinned salmon along the centre of the pastry and top with the herb mixture. Brush the top layer of visible pastry with some oil, then pull that layer up and over the salmon, lightly scrunching the pastry into frills. Repeat with the bottom layer of pastry. Use remaining filo to add more frills to the top of the parcel, then brush the frills with a little more oil.
3. Step 3
  Cook for 20min until golden. Transfer to a serving board or platter and garnish with the lemon wedges. Serve immediately in slices.

Per Serving:

Calories: 409
Total carbs: 23 g
Sugars: 1 g
Total fat: 23 g
Saturated fat: 3 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time