Mary Berry​ Salmon In Filo Pastry Recipe

Mary Berry Salmon in Filo Pastry is a classic British main course featuring tender fish and prawns. This elegant dish uses buttery layers of crisp pastry to enclose a creamy lemon and herb filling.

The secret to this recipe is how you handle the filo pastry layers. If you don’t brush every single inch of each sheet with melted butter, the crust won’t shatter properly when you bite into it. I’ve found that using a wide pastry brush makes this much faster so the thin sheets don’t dry out while you work.

The prawns are doing more work than you’d think here. Without them, the filling lacks the extra bite and sweetness that balances the rich cream cheese. I first made this for a Sunday lunch and it’s stayed on my regular rotation ever since because it looks so impressive on the table.

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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) full-fat cream cheese, at room temperature
• 50g (2oz) cooked and shelled prawns, chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh chives, snipped
• 1 small lemon, grated zest only

For the Filo Pastry Crust

• 10 sheets of filo pastry, about 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: Mix the cream cheese, chopped prawns, dill, chives, and lemon zest in a medium bowl until the mixture is smooth and the herbs are spread evenly. Make sure the cheese is soft before you start so you don’t break up the prawns too much while stirring.
2. Assemble the salmon: Lay one salmon fillet on a board and spread the herb cream cheese over the top surface in a thick, level layer. Press the second fillet firmly on top of the filling to create a neat stack that looks like a sandwich.
3. Lay out the filo: Place a large sheet of baking parchment on your counter and lay the first sheet of filo pastry on top. Brush the pastry thinly with melted butter and keep layering the remaining nine sheets on top, buttering each one as you go until you have a sturdy stack.
4. Wrap the salmon: Position the salmon stack near one long edge of the pastry and fold the short ends inward to cover the sides of the fish. Roll the salmon up tightly in the pastry sheets, using the parchment paper to help you lift and turn the parcel until it’s fully sealed.
5. Bake the parcel: Move the parcel on its parchment to a large baking tray and brush the outside with the leftover melted butter. Bake at 200°C (400°F/Gas Mark 6) for 25-30 minutes until the pastry turns a deep golden brown and feels crisp to the touch.
6. Rest and serve: Take the tray out of the oven and leave the salmon to sit for 10-15 minutes before you try to slice it. This resting time lets the heat reach the very middle of the thick salmon stack without overcooking the outer edges.

Recipe Tips

• Keep your pastry covered. Filo pastry dries out and turns brittle within minutes of being exposed to the air. Keep the stack under a clean, damp tea towel while you work to keep the sheets flexible enough to roll.
• Choose level fillets. Look for salmon pieces that are roughly the same thickness from end to end. If one fillet is much thinner than the other, your parcel will be lopsided and might cook unevenly in the oven.
• Chop the prawns finely. Large chunks of prawn can poke holes through the thin layers of pastry as you roll the parcel. Cutting them into small pieces ensures they stay tucked inside the cream cheese layer.
• Use full-fat cheese. Low-fat cream cheese has a higher water content and often turns runny when it hits the heat of the oven. The full-fat version stays thick and holds the salmon fillets together during slicing.
• Prepare the parcel early. You can assemble the entire salmon parcel up to four hours before you need to bake it. Keep it covered in the fridge and give it an extra brush of butter just before it goes into the oven.

What To Serve With Salmon in Filo Pastry

This rich fish dish goes best with light, vibrant sides like steamed asparagus or buttered Chantenay carrots. The pastry is quite filling, so a simple pile of crushed new potatoes with mint works well to soak up any escaping herb butter.

For a bit of crunch, serve a fresh green salad with rocket and a sharp lemon dressing. If you want a sauce, a quick spoonful of hollandaise or a simple dollop of seasoned crème fraîche provides a cool contrast to the hot, flaky pastry.

How To Store Salmon in Filo Pastry

Fridge

Keep any leftover salmon in an airtight container in the fridge for up to two days. Wrap it tightly in foil first to prevent the pastry from picking up other food smells.

Reheat

Place the leftovers on a baking tray in the oven at 180°C (350°F/Gas Mark 4) for 10-12 minutes until the centre is hot. Avoid the microwave as it will turn the crisp filo pastry soft and chewy.

Freeze

You can freeze the unbaked parcel for up to one month if wrapped well in several layers of clingfilm. Bake it straight from frozen, adding an extra 10-15 minutes to the total cooking time.

Mary Berry Salmon in Filo Pastry Nutrition Facts

Per serving (1 of 6):

• Calories 485
• Protein 28g
• Fat 32g
• Carbohydrates 21g
• Sugar 1.5
• Sodium 420mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why is the bottom of my Mary Berry Salmon in Filo Pastry soggy?

This usually happens if the salmon wasn’t patted dry with kitchen roll before assembly or if the oven wasn’t hot enough. Make sure the baking tray is preheated or use a heavy-duty metal tray that conducts heat quickly to the base.

Can I make Mary Berry Salmon in Filo Pastry without prawns?

Yes, you can simply leave the prawns out and add extra herbs or a few chopped capers to the cream cheese instead. The prawns add texture and flavour, but the salmon and herb cheese combination is strong enough to work on its own.

How do I know when the salmon is cooked inside the pastry?

The pastry should be a dark golden colour, and if you poke a metal skewer into the centre for five seconds, it should feel hot when touched to your wrist. If the pastry browns too quickly before the fish is done, cover it loosely with foil.

Can I use puff pastry instead of filo for this recipe?

You can use puff pastry, but it will be much heavier and require a longer bake time of about 35-40 minutes. Filo is preferred here because it creates a lighter, shatteringly crisp shell that doesn’t overwhelm the fish.

Try More Recipes:

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