Sunday 21 January 2018


Gina D'Acampo

I often get asked how to make salmon a bit fancier, so here's how.

The finished dish looks amazing, and the simple leek sauce and crispy pastry gives the fish a completely different dimension.

The combination of flavours works beautifully and you'll be left feeling full and satisfied. You can also serve this as a starter – just make slightly smaller parcels (say about 60g each).

Serves two.

Calories, 495; fat, 29.3g; saturates, 9.9g; sugar, 7.5g; salt, 0.8g

you will need

1 large leek, trimmed and finely chopped

1 tbsp olive oil

80g ricotta cheese

½ tsp smoked paprika

6 sheets filo pastry, 20 x 20cm

20g unsalted butter, melted

2 skinless salmon fillets, each about 100g

2 large round tomatoes, to serve



Put the chopped leek into a large frying pan with two tablespoons of water and the olive oil and cook over a medium heat for 10 minutes, stirring occasionally, until softened. Season with salt.

Remove from the heat and tip the leeks into a large bowl. Set aside to cool. Mix in the ricotta cheese and the paprika.

Pre-heat the oven to 200°C/Gas Mark 6.

To assemble the parcels, brush a sheet of filo pastry with melted butter, than lay two more sheets on top, brushing between each layer.

Place a salmon fillet in the centre, season with a pinch of salt then spoon over half the leek mixture.

Fold the ends over the top; pull up the sides and scrunch together to enclose the contents. Repeat to make a second parcel, then brush both parcels with a little melted butter.

Transfer the parcels to a lightly greased baking sheet and cook in the middle of the oven for 25 minutes, until browned and crisp.

Slice the tomatoes into rounds about ½cm thick. Overlap the slices in a circle on two serving plates, leaving a hole in the centre of the plate.

Place the salmon parcels on top of the tomatoes and serve.

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