Smoked Salmon and Filo Parcels

This recipe takes a little bit of work and effort to prepare but it is certainly well worth the effort. It is a wonderful prepare ahead dinner party starter option so take your time and you will reap the rewards.



2 SuperValu Salmon Darnes diced
SuperValu Smoked Salmon
1 tbsp SuperValu Fresh Parsley chopped
4 SuperValu Mushrooms thinly sliced
1 SuperValu Carrot diced
SuperValu Onion chopped finely
2 cloves SuperValu Garlic chopped finely
25 g SuperValu Butter
200 ml SuperValu Milk
50 ml SuperValu Cream
From your store cupboard
SuperValu Salt & Pepper
1 tbsp SuperValu Plain Flour
1 pack Filo Pastry naturally defrosted
3 tbsp White Wine


  1. Heat a large pan with a little butter and add in the onions, carrots, mushrooms and diced garlic. Cook gently until softened.
  2. Next add in the plain flour and allow this to coat all of the vegetables and dry up any liquids in the pan.
  3. Pour in the white wine and allow this to bubble up and stir carefully.
  4. Pour in the milk and the cream and stir continuously until the liquids have thickened.
  5. Next add in the diced salmon and allow this to cook very gently until the salmon is lightly poached. The mixture should be quite thick so don’t worry about that.
  6. Season lightly with salt and pepper and stir in the chopped parsley.
  7. Transfer to a mixing bowl and allow to cool.
  8. Preheat the oven to 200C/400F/Gas Mark 6.
  9. Cut the filo pastry into squares approximately 5 x 5 inches.
  10. Meanwhile brush single layers of filo pastry with some melted butter and lay three layers of top of each other on a lightly floured work surface.
  11. Lay a slice of smoked salmon on top and repeat for the other parcels.
  12. Once the salmon mixture is cold divide that between the layers of smoked salmon and filo pastry.
  13. Brush the edges with some melted butter and then decoratively secure the parcel into your desired shape and place on a baking tray. I normally gather them together at the top in a parcel shape.
  14. Brush with melted butter and place on a flat baking tray.
  15. Bake for 15-20 minutes until the pastry is crisp and golden brown.
  16. Serve immediately with a side salad.
Smoked Salmon and Filo Parcels, 4.7 out of 5 based on 6 ratings

Reviews Write Review

  • Andrea| December 2, 2012 at 8:06 pm

    'Divide the salmon mixture between the layers of smoked salmon and filo pastry' - should that be on top of the smoked salmon layer? Thanks and sounds delish...can't wait to try it :) )

  • Niamh| December 22, 2011 at 12:02 pm

    Sorry, the filo pastry and wine went missing along the way. Hope this didn’t cause you too much difficulty. The recipe requires 1 box of filo pastry and 3 tbsps of white wine. Thanks for pointing out the error.

  • Nicola| December 21, 2011 at 12:17 pm

    Am I missing something? There's no wine or filo pastry in the ingredients list?

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