Mary Berry​ Salmon In Filo Pastry Recipe

The Ultimate Mary Berry Salmon in Filo Pastry is a show-stopping dish made with tender salmon fillets, a vibrant herb filling, crunchy filo layers, and melted butter. The result is a flaky, savory, and impressive main course, perfect for a special occasion or a weekend dinner. This elegant recipe is best enjoyed warm, provides a light yet satisfying centerpiece, and is enough for 6 people.

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Mary Berry Salmon in Filo Pastry Ingredients

For the Salmon and Filling:

• 2 x 350g (12oz) salmon fillets, skinned and pin bones removed
• 200g (7oz) cream cheese, full-fat, at room temperature
• 50g (2oz) cooked, shelled prawns, chopped (optional, for flavor depth)
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh chives, snipped
• Zest of 1 small lemon
• Salt and freshly ground black pepper

For the Filo Pastry Crust:

• 10 sheets of filo pastry (standard size, approximately 25 x 45cm / 10 x 18in)
• 100g (3.5oz) unsalted butter, melted

How To Make Mary Berry Salmon in Filo Pastry

1. Prepare the herb filling: In a medium bowl, combine the cream cheese, chopped prawns (if using), dill, chives, and lemon zest. Season this mixture generously with salt and pepper. Stir well until all the ingredients are evenly mixed and the filling is smooth.
2. Assemble the salmon: Take one salmon fillet and lay it flat on a clean chopping board. Spread the entire cream cheese and herb filling evenly over the top surface of the fillet. Place the second salmon fillet directly on top of the filling to create a tall, neat sandwich or ‘log’.
3. Lay out the filo: On a clean work surface, lay a large sheet of baking parchment. Take the first sheet of filo pastry and lay it on the parchment. Brush the entire surface thinly and evenly with the melted butter. Repeat this process, layering and brushing with butter, using all 10 sheets of filo pastry to create one large, buttered rectangle.
4. Wrap the salmon: Place the salmon ‘sandwich’ horizontally near one of the long edges of the buttered filo pastry rectangle. Fold the short ends of the pastry inward over the salmon to neatly enclose the ends. Then, gently roll the salmon tightly, using the baking parchment to help, until it is completely wrapped in the pastry, forming a parcel.
5. Bake the parcel: Brush the entire surface of the wrapped salmon generously with any remaining melted butter. Place the salmon parcel (still on the parchment) onto a baking sheet. Preheat the oven to 200∘C (180∘C fan/Gas 6). Bake the pastry for 25-30 minutes, or until the filo is deeply golden brown, crisp, and the salmon is cooked through.
6. Rest and serve: Remove the salmon from the oven and let it rest on the counter for about 10-15 minutes before carving. Resting allows the internal heat to finish cooking the center and lets the juices settle, ensuring a moist salmon fillet.

Recipe Tips

• Work Fast with Filo: Filo pastry dries out very quickly once opened. Keep the unbuttered sheets covered with a damp (not wet) tea towel while you are working with the other sheets to prevent them from cracking.
• Butter is Key: You must brush every layer of filo with melted butter. This fat is what makes the layers separate during baking, resulting in that wonderfully flaky, crispy texture.
• Know When It’s Cooked: The best way to tell if the salmon is done is by checking the core temperature, which should be around 63∘C (145∘F). If you don’t have a thermometer, the pastry should be a rich gold color, and the salmon will flake easily when pressed.
• The Power of Resting: Do not skip the resting time! The salmon continues to cook while resting, ensuring the center is not raw, and it prevents the delicate fish from falling apart when you slice the pastry.

What To Serve Salmon in Filo Pastry

The flaky, savory nature of the salmon in filo pastry makes it a stunning centerpiece that pairs beautifully with simple, elegant sides. Serve it alongside creamy mashed potatoes or a light, refreshing potato salad. For vegetables, steamed asparagus or green beans tossed simply with a little butter and lemon juice are perfect complements. A dressed green salad with a sharp vinaigrette will cut through the richness of the cream cheese filling and buttered pastry.

How To Store Salmon in Filo Pastry Leftovers

• Refrigerate: Once completely cooled, store any leftover slices of the salmon in an airtight container in the refrigerator for up to 2 days. The pastry will soften slightly. To reheat and regain some crispness, place the slices on a baking sheet and heat them in a moderate oven (about 180∘C) for 10-12 minutes.
• Freeze: Freezing is not recommended after the dish is baked. The filo pastry will lose its crisp texture and become soggy when thawed and reheated. The cream cheese filling may also separate.

Mary Berry Salmon in Filo Pastry Nutrition Facts

• Calories: 510 kcal
• Total Fat: 35g
• Saturated Fat: 15g
• Cholesterol: 120mg
• Sodium: 350mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 35g

Frequently Asked Questions

• Can I prepare the salmon parcel ahead of time? Yes, you can assemble the entire salmon en croûte (filo-wrapped parcel) up to 12 hours ahead of time. Wrap the entire parcel tightly in cling film (plastic wrap) and refrigerate it. You should then brush it with the final layer of butter just before baking. Adding butter too early can make the filo soggy.
• What can I use instead of prawns in the filling? If you do not want to use prawns, you can simply increase the amount of fresh herbs, such as adding more dill, chives, or a little tarragon. For an extra savory note, mix in 1-2 teaspoons of capers, which offer a salty, tangy contrast to the rich salmon.
• Why did my filo pastry crack while I was rolling it? Filo pastry is very thin and delicate, and it cracks easily if it dries out. Make sure you keep any unused sheets covered with a damp cloth while you are buttering the layers. If a small crack appears, don’t worry—just brush it with butter and cover it with the next sheet; the multiple layers will hide the flaw.

Try More Recipes:

• Mary Berry Salmon And Fennel​ Recipe
• Mary Berry​ Salmon Mousse Recipe
• Mary Berry Smoked Salmon Pate​ Recipe