SALMON, LEEK AND DILL TARTS
Mary Berry's easy salmon tarts make a lovely and light starter for Christmas Day. They look really pretty as well as being suitable to make in advance. For this recipe you will need two 4-hole Yorkshire pudding tins (or make the pastry cases in batches, if you prefer).
Provided by Mary Berry
Categories Starters & nibbles
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Brush 6 holes of the Yorkshire pudding tins with a little melted butter.
- Melt half the butter in a medium saucepan. Add the leek, cover with a lid and simmer for about 5 minutes until tender. When soft, sprinkle in the flour and stir over the heat for 1 minute. Gradually add the milk, stirring all the time. Bring to the boil and cook until the sauce is thick. Stir in the wine and return to the boil, simmer until the sauce is thick again. Add the mustard and salmon pieces, reduce the heat and gently simmer, stirring from time to time for about 3-4 minutes, until the fish is just cooked. Try not to break the fish up too much. Season generously with salt and pepper and remove from the heat. Stir in the cheese, dill and cream. Set aside.
- Melt the remaining butter and brush it all over the filo pastry. Divide each sheet of filo into 4 rectangles. Put two rectangles on top of each other at an angle to make star shapes. Repeat with the remaining pastry rectangles. Push each 'star' into a hole of the greased tin and bake for 8-10 minutes, or until golden-brown and crisp.
- Just before serving, spoon the filling into the pastry cases and decorate each with a sprig of dill.
PHYLLO-WRAPPED SALMON WITH LEEKS AND RED BELL PEPPER
Categories Dairy Fish Pepper Vegetable Bake Dinner Seafood Salmon Leek Bell Pepper Fall Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bell peppers and leek and sauté until leek is tender, about 6 minutes. Add wine and crushed red pepper to skillet. Simmer until liquid evaporates, about 4 minutes. Remove skillet from heat. Cool vegetable mixture. Stir in basil and salt.
- Preheat oven to 400°F. Melt remaining 6 tablespoons butter in small saucepan. Place 1 pastry sheet on work surface (keep remaining phyllo sheets covered). Brush with some of melted butter. Top with second pastry sheet; brush with melted butter. Place 1 salmon fillet crosswise on pastry sheet, 5 inches in from 1 short end. Top salmon fillet with 1/4 cup of vegetable mixture. Fold 5-inch section of pastry over salmon. Fold in sides. Roll up, forming rectangular packet. Transfer to heavy large baking sheet, vegetable side up. Brush packet all over with melted butter. Repeat with remaining pastry sheets, melted butter, salmon fillets and vegetables. (Can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.)
- Bake salmon until pastry is pale golden and salmon is cooked through, about 35 minutes.
SALMON & LEEK FILO PARCELS
Make and share this Salmon & Leek Filo Parcels recipe from Food.com.
Provided by hard62
Categories Lunch/Snacks
Time 40m
Yield 3 Parcels, 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 180°C Put the leeks, ginger & garlic into a large saucepan with 3 tbsp water and a small knobs of butter. Cover, then cook for 5-10 mins until tender. Remove from the pan, allow to cool, then mix with the lemon, parsley & spinach. 

To assemble the parcels, spray a sheet of pastry with oil, then lay 2 more sheets on top, spraying oil between each layer. Do the same with remaining 3 sheets, then cut in half. Place 100g of salmon in the centre, season, then spoon over quarter of the leek mix, white sauce and grated cheese. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter/oil, and fold up and over to seal. Put on a baking sheet and brush with butter.

Put onto a lightly greased baking sheet, then cook for 15-25 mins until browned and crisp.

Delicious served with Vegetables.
Nutrition Facts : Calories 509.7, Fat 22.2, SaturatedFat 8.5, Cholesterol 55.8, Sodium 1778.6, Carbohydrate 39.6, Fiber 3.3, Sugar 5.3, Protein 37.9
SALMON & LEEK PARCEL
A simple salmon dish, parcelled up to seal in the flavours. With creamy mascarpone and fresh leeks, this fish supper is easy and rich in omega-3
Provided by Good Food team
Categories Dinner, Fish Course, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 480 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium
SALMON WITH LEEKS
This classic duo makes a delicious spring dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss leeks with oil; season with salt and pepper. Roast, tossing once, until beginning to soften, 12 to 15 minutes.
- Remove leeks from oven, toss with pan juices to coat, and push to edges of baking sheet. Arrange salmon pieces in center, and season generously with salt and pepper.
- Return to oven; roast until salmon is just opaque throughout, 10 to 15 minutes (depending on thickness). Serve salmon with leeks and lemon wedges.
Nutrition Facts : Calories 352 g, Fat 15 g, Protein 28 g
HOW TO MAKE PESTO SALMON PHYLLO PARCELS
Pesto adds loads of flavor to these baked salmon phyllo parcels. Just three - yes, three! - main ingredients result in a sophisticated dinner that's deceptively easy to make.
Provided by Diana Moutsopoulos
Categories Salmon Fillets
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
- Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
- Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry. Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil. Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to escape. Repeat with the remaining salmon and phyllo.
- Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.
Nutrition Facts : Calories 731.6 calories, Carbohydrate 41 g, Cholesterol 74.4 mg, Fat 48.3 g, Fiber 1.9 g, Protein 32.1 g, SaturatedFat 8.4 g, Sodium 539.3 mg
CREAMY SALMON, LEEK & POTATO TRAYBAKE
Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion
Provided by Esther Clark
Categories Dinner, Fish Course, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
- Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.
Nutrition Facts : Calories 714 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium
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