Salmon and feta parcels recipe
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- Dish type
- Pies and tarts
- Puff pastry
Delightful salmon and feta cheese filling wrapped in puff pastry. I have substituted spinach and cooked tiny prawns for salmon in this recipe too.
47 people made this
- 225g smoked salmon, chopped
- 350g crumbled feta cheese
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon minced garlic
- 1 (500g) packet puff pastry
- 1 egg white, beaten
MethodPrep:30min ›Cook:20min ›Ready in:50min
- Preheat oven to 180 C / Gas 4. Line two baking trays with parchment.
- Combine smoked salmon, feta cheese, black pepper and garlic.
- Roll out puff pastry on lightly floured surface to form a 30x30cm sheet. Cut sheet into 16 7.5x7.5cm squares. Place a spoonful of salmon filling in the centre of each square. Pull together corners of each square to form 16 small parcels. Brush parcels with egg whites and place on prepared baking trays.
- Bake in preheated oven until packets are golden, about 20 minutes. Serve warm.
Reviews & ratingsAverage global rating:(34)
Reviews in English (32)
Altered ingredient amounts.Added half a teaspoon of lemon juice to each parcel which added a nice flavour-28 Apr 2010
The parcels openned up in the oven so next time I will have to make sure that the pastry is not made too thin! It was delicious to eat warm.-28 Dec 2009
Really tasty, though very filling, went down well with the children too. Served with a salad. The parcels opened up slightly when cooking so maybe I need to work on my parcel technique!-28 Apr 2010
Salmon & leek parcel
Heat oven to 200C/180C fan/gas 6. Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on your work surface.
Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some seasoning.
Spoon half the creamy leeks into the middle of one sheet of parchment and place a salmon fillet on top, then repeat to make a second parcel. Sprinkle over the lemon zest with a squeeze of juice, then scatter over the capers and the remaining 1 tsp dill.
Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and place the parcels, spaced apart, on a baking sheet.
Bake for 12-15 mins, depending on how well done you like your fish, then carefully tear open the parcel. Serve with lemon wedges for squeezing over, baby potatoes and wilted spinach, if you like.
Teriyaki Salmon & Rice Parcels
Ready in just 40 minutes, these Japanese-style teriyaki salmon and rice parcels are the perfect healthy weeknight dinner option!
200 g sushi rice, rinsed, drained
80 ml teriyaki sauce
2 tbs honey
2 tbs sesame oil
2 garlic cloves, crushed
4 skinless salmon fillets
1 carrot, peeled, cut into long matchsticks
100 g peeled edamame or broad beans
1 cucumber, seeded, cut into long matchsticks
1 spring onion, thinly sliced
1 lime, juiced
- Place the rice and 250 ml water in a medium saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes until water is absorbed. Set aside in the pan, covered, for 5 minutes to steam. Transfer to a heatproof bowl. Place in the fridge to cool.
- Meanwhile, place teriyaki sauce, honey, 1 tbs of oil and garlic in a large bowl and whisk to combine. Season. Add salmon and turn to coat.
- Place four 30 cm squares of baking paper on a clean work surface. Top the baking paper evenly with the rice and shape rice into a disc. Top with the carrot, beans and salmon. Pour the marinade evenly over the salmon. Bring 2 sides of the paper together and fold over twice. Fold the ends to enclose the filling. Wrap in aluminium foil.
- Pre-heat the oven to 220°C/200°C Fan. Place parcels on a baking tray. Bake for 20 mins until salmon is just cooked through. Set aside in foil for 5 mins to rest.
- Place the salmon parcels on serving plates. Remove the foil. Serve with the cucumber mixture and pickled ginger.
Teriyaki Salmon & Rice Parcels
- 8 ounces smoked salmon, chopped
- 12 ounces crumbled feta cheese
- ¼ teaspoon ground black pepper
- ⅛ teaspoon minced garlic
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 1 egg white, beaten
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
Combine smoked salmon, feta cheese, black pepper and garlic.
Roll out puff pastry on lightly floured surface to form a 12x12 inch sheet. Cut sheet into 16 3x3-inch squares. Place a spoonful of salmon filling in the center of each square. Pull together corners of each square to form 16 small packets. Brush packets with egg whites and place on prepared baking sheets. (The puffs can be frozen at this point. See Editor's Note.)
Bake in preheated oven until pastry is golden brown, about 20 minutes. Serve warm.
Salmon, Spinach and Feta Filo Parcels
Since the cruise, I have found I prefer more fish dishes and that I have been going off large amounts of meat. I have been experimenting with more fish recipes lately and have been loving them. For example, this meal is similar to one I made a while back but with chicken (you can find the recipe here), and also like another filo pastry recipe I tried recently, which was with Salmon and Philadelphia instead. Both turned out pretty well, so when I found this recipe on Pinterest I decided to give it a go.
It came from the Kraft website, but for some reason whenever I opened the website it would wipe the recipe and say “we will be back soon”. Since I had just about enough time to see the ingredients, and I had made something like this before, I thought I’d experiment and make it how I think it would turn out best. The result was a great tasting meal, which was satisfying but not over-filling. I served it with a bit of salad lightly topped with garlic and herb dressing, which complimented it nicely.
Because I was using frozen salmon, I decided to cook the fillets for 10 minutes before carefully wrapping them in the filo pastry. This meant that the pastry didn’t go soggy on the bottom. Thankfully, this didn’t dry the fish out too much, so it went deliciously soft and flaky. The recipe also required frozen spinach, but I used fresh baby spinach and pan-fried it to mix with the feta, which was full of flavour but not too stodgy.
Overall, this was a gorgeous meal for a rainy summer. You could make it more of a winter meal by having boiled new potatoes and steamed vegetables. Whichever way you want it, here is the recipe to serve 2 people according to how I made it:
Engineering Recipes: Greek Salmon Parcels
As an adventurous foodie and an explorer of culturally diverse cuisine, there are times when my feet hurt too much to travel through NYC streets looking for new treats. Then there are days when I want something new and different to satisfy the cravings of sweet, spicy, or anything that leaves my tongue fulfilled.
During those times, a friendly internet website known as YouTube reaches out and offers recommendations of recipes not yet seen or tasted. Aside from popular shows such as Good Eats with Alton Brown or Gordon Ramsay’s Ultimate Cooking Course, there are many different channels out there that both teach and entertain with culinary cuisine in mind.
You may have watched a crazy concoction from Epic Meal Time (you may very well die, if you try soloing any of their dishes), a Japanese dish made simple from Cooking with Dog, learned a few culinary shortcuts from FudeHouse or maybe went traditional and healthy with Tastemade.
This week’s recipe is a twist based off of Sorted’s Greek Salmon Parcel that is easy to make, but made simpler without the need of a blender. If you’d like to view the original recipe, take a glance over at sortedfood.com/#!/greeksalmon.
Prep Time: 15-20 minutes
Cook Time: 20 minutes
•Salmon Fillets, skinned
A half pound sliced into four equal pieces works here.
•½ Cup of Fresh Spinach, diced as small as possible
Although the original recipe calls for us to wilt the Spinach down and dry it out, the taste of fresh spinach works wonders.
•Feta Cheese, crumbled
They used Filo Pastry, but that is usually harder to find than Puff Pastry sheets and for many chefs, it’s easier to handle Puff Pastry sheets as they’re more durable and have a crisp, fluffy texture.
•Garlic, diced as small as possible
•Olives, diced as small as possible.
•In a mixing bowl, add the Diced Spinach, Crumble Feta Cheese, Honey, Garlic and Olives and mix well. If a smoother consistency is required, mash the ingredients together until it becomes pasty.
Although Sorted uses a blender, most students don’t have that immediately at hand. Plus, blending melds all the tastes together. This version turns it into a rustic dish with flavors that pop out more.
•Lay out your puff pastry sheet and coat with melted butter. Lay a piece of the salmon on the mixture and layer it with a nice helping of your mixture.
•Roll up your mixture similar to how you would wrap an Egg Roll or Beef Wellington. Ensure that the rolled side is down.
•Now with a blunt edge of a knife or fork, ingrain small cuts that lightly graze the top to ensure the pastry doesn’t break and for a nice professional look. Brush with a bit of melted butter and set aside on a tray that has been coated with butter.
•Do this four more times.
Sorted uses this recipe to make two parcels, but the thickness doesn’t hold well for a lot of people who want to sort of bite into this singlehandedly and it’s easier to share 4 pieces than 2 anyway.
•Bake in the oven at 350 degrees for 20 minutes until the pastry is golden brown.
•This is one of the easiest recipes to make, is really tasty and wonderful to snack on if you have about a half hour to prepare these delicious packages of salmon-y goodness. Of course, please try Sorted’s version as well. It has a distinct and elegant taste compared to the rustic version presented here.
If you’re interested in cooking, definitely subscribe to those channels and enjoy their flavors . Also feel free to shoot me some of your favorite online chefs and cooking shows that you like to watch.
Next week we’re going to tackle a Vietnamese Risotto with fresh mangos and papayas. Remember to have fun engineering those recipes and always enjoy good eats!
For the parcels
- 1 x 270g packet filo pastry
- 1 large sweet potato, peeled and coarsely grated
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped or grated
- 1 x 400g tin cannellini beans, rinsed and drained
- 200g/7oz feta or salad cheese, roughly chopped
- 1 tbsp finely chopped mint
- 2 tbsp rapeseed oil
- ¼ tsp sea salt
- freshly ground black pepper
For the salad
- 3 red peppers, deseeded and thickly sliced
- ½ tsp rapeseed oil
- 3 Little Gem lettuces, leaves separated and any large leaves halved lengthways
- 300g/10½oz cherry tomatoes, halved
- ½ cucumber, halved lengthways and sliced
- 3 tbsp pine nuts
For the dressing
- 2 tbsp white wine vinegar
- 1 tbsp wholegrain or English mustard
- 1 tsp honey
- 4 tbsp orange juice
- 4 tbsp rapeseed oil
- ¼ tsp sea salt
- freshly ground black pepper
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 2 ounces cream cheese, softened
- 1 clove garlic, crushed through a press
- Salt and pepper
- 6 sheets frozen phyllo dough, thawed
- 1/2 stick unsalted butter, melted
- 4 skinless salmon fillets (6 ounces each)
Preheat oven to 425 degrees. In a small bowl, combine spinach, cream cheese, and garlic and season with salt and pepper.
Lay 1 sheet phyllo on a work surface and lightly brush with butter. (Keep extra phyllo covered while you work.) Stack 2 more sheets on top, brushing each with butter. Cut stack in half crosswise. Repeat with remaining 3 sheets phyllo and more butter to make 4 stacks total.
Season salmon with salt and pepper, then place 1 fillet in center of each stack and top with spinach mixture. Fold 2 opposite sides of each stack over spinach mixture and tuck other 2 sides beneath to form a packet. Brush tops and sides with butter. Bake packets on a parchment-lined baking sheet until golden brown, about 10 minutes.
Spanakopita (spinach and feta pie)
Baby spinach is too soft for this recipe, but chard would work brilliantly: use the leaves as you would the spinach, and slice the stalks into slivers, then cook them with the leeks.
Prep 30 min
Cook 35 min
1kg whole leaf spinach
Salt and pepper
4 tbsp olive oil
120g butter, melted
2 leeks, washed and finely sliced
2 eggs, beaten
325g feta, crumbled
270g filo pastry
Wash the spinach, then put it in a colander and sprinkle with salt. Massage with your hands until it begins to break down and wilt, then leave to drain.
Meanwhile, heat two tablespoons of oil in a pan over a medium heat, add a tablespoon of the butter, season with salt and pepper, then gently fry the leeks for five to six minutes, until soft. Take off the heat and transfer to a bowl.
Squeeze the spinach again (you want it as dry as can be), then put it in a bowl with the eggs and feta. Taste and season, if needed. Pour in the remaining oil, then mix everything with your hands.
Heat the oven to 200C (180C fan)/390F/gas 6 and brush a medium-sized baking dish with some of the remaining butter. Line it with half the pastry, brushing more butter between each sheet and leaving any excess pastry hanging over the sides. Add the spinach mix, then layer the remaining pastry on top, brushing butter between each sheet as before. Pull up any overhanging pastry and fold it inwards, then brush the top layer with the remaining butter and bake for 25-30 minutes, until golden and crisp. Leave to cool for 10 minutes before serving – this is delicious with a green salad.
- 1 onion, finely chopped
- 2 Cups cleaned fresh spinach, roughly chopped
- 1 Tablespoon extra-virgin olive oil, plus more as needed
- 1 Teaspoon kosher salt, plus more as needed
- 1 Cup crumbled feta cheese
- 2 medium potatoes, peeled, cooked, mashed (about 2 cups)
- Black pepper
- 1 package yufka (Turkish pastry leaves), see notes
Step 1: In a large bowl, combine 1 finely chopped onion, 2 cups chopped fresh spinach, 1 tablespoon extra-virgin olive oil and 1 teaspoon salt massage thoroughly with your hands to combine.
Step 2: Add 1 cup crumbled feta cheese and 2 cups mashed potatoes. Mix well, and season with black pepper and more salt to taste.
Step 3: Lay out each sheet of yufka and cut if necessary. You are looking for sheets about the size of a standard 8 1/2-by-11-inch sheet of paper, but they don’t need to be perfect or even rectangular. Place a trimmed sheet on a work surface with one corner facing you. Place 1/6 of the filling in the center. Fold the corners in to create a square envelope-shaped parcel. It is OK if there is lots of dough overlap but you want one side to be flat. Repeat with remaining sheets and filling.
Step 4: Heat a large griddle or nonstick skillet and add a splash of oil to coat the surface but not create a puddle. Add a gozleme, flat side down, and cook over medium heat until golden. Flip and brown the other side until heated through. Keep warm while you finish the remaining parcels. Serve at once.