Salmon, Sorrel & Cream Cheese Parcels (Recipe)
I remember a time when salmon was a luxury fish that was usually only seen (and served) at special times of the year, such as Christmas and Easter; it’s VERY accessible to all now, and I happen to think that’s a good thing. However, for me, the seduction of salmon is still there, even though it is a fairly common fish to serve at the family meal table nowadays. Why? Well, I suppose the luxury tag is still firmly fixed in my mind, and I still think of smoked salmon as a treat too……especially hot smoked salmon, which I love. I am glad that salmon is readily available, as it’s a super fish to serve to all the family, and children in particular love it. I DO prefer fresh salmon, but I’m also partial to a bit of tinned salmon, especially when served in the manner of childhood Sunday afternoon tea – mashed with a little white pepper and some malt vinegar, ready for sandwiching between freshly made bread or mum’s bread rolls, or with crisp lettuce leaves.
As you may remember from the other day, and my Healthy Happy Hearts: Low-Calorie Spicy Mexican Fish Wraps Recipe post, I am part of a team of food bloggers who are actively engaged in a project (Healthy Happy Hearts) to eat fish at least twice a week for six weeks with Fish is the Dish. At the end of the six-week trial, we will test our Omega 3 levels to see how it has benefited us all. I should be brimming with Omega 3 oils, as I eat fish at least twice a week anyway, but it will be interesting to see the results. Oily fish, such as salmon, are invaluable when included as part of a healthy diet; packed with vitamins and minerals, and a major source of omega-3 fatty acids, salmon (and other fish) can help to protect against a range of diseases, from cancer to heart disease, depression to arthritis. I just know I LOVE salmon, but it’s comforting to know that it’s also incredibly healthy for me too.
My latest recipe for this project are these elegant and yet very simple Salmon, Sorrel and Cream Cheese Parcels. Easy to make, with fresh sorrel, chives, cream cheese and wrapped in low-fat filo pastry with a poppy-seed topping, these delectable little fish pies are suitable for a formal dinner party as well as the family tea-table. I have sorrel growing in my garden and it is easy to forage too, but, if you are nervous about foraging for it and you don’t have any in your garden, then you can use chard or spinach leaves in its place. If you want to cut back on the calories, then a low-fat cream cheese can be used, although I am not a lover of low-fat cream cheese, as it has a chalky texture and taste, but it DOES work in these parcels.
These parcels can be made ahead of time, and then frozen until you need to cook them; make sure they are well wrapped in cling film when you defrost them though, as the filo pastry has a tendency to dry out and crack. You can also make these with tinned salmon, and I have made smaller versions for Christmas with tinned salmon, almost like little “sausage” fish rolls. The sorrel can be omitted when you make them this way, and you can also use puff pastry in place of filo pastry. I hope that you enjoy these salmon parcels if you make them, and all that is needed to accompany them are some steamed parsley potatoes and minted garden peas. Have a very happy Fishy Friday, and I will see you over the weekend with some more new recipes. Karen
Salmon, Sorrel & Cream Cheese Parcels
|Prep time||15 minutes|
|Cook time||25 minutes|
|Total time||40 minutes|
|Meal type||Lunch, Main Dish|
|Misc||Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot|
|Occasion||Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day|
|By author||Karen S Burns-Booth|
- 4 salmon fillets (skinless, about 100 to 125g each)
- 12 fresh sorrel leaves
- 4 tablespoons cream cheese
- 1/2 red onion or 1 shallot (peeled and very finely diced)
- small bunch of fresh chives (very finely chopped)
- juice of half a lemon
- salt and pepper to taste
- 8 large sheets of filo pastry
- a little vegetable oil
- poppy seeds
A simple, yet elegant way to prepare salmon fillets. The salmon is wrapped with sorrel leaves, and then topped with a chive and onion cream cheese mixture, before being wrapped in filo pastry and baked to a lovely golden brown. Low in fat and calories, these parcels are a great way to serve fish to your family, whilst the Omega 3 oils in the salmon help towards a healthy heart.
|Step 1||Heat the oven to 200C/fan 180C/gas 6.|
|Step 2||Mix the cream cheese, red onion (or shallot), chives and lemon juice together, and then season to taste with salt and pepper.|
|Step 3||Wrap three sorrel leaves around each salmon fillet, or if they are small, just lay them on top of the salmon. Sit each salmon fillet in the middle of one sheer of filo pastry, and the divide the cream cheese mixture between the salmon, but spooning it over the top. Fold the filo pastry over and the roll to make a tight parcel, tucking in the ends of the pastry as you go; then place the parcels in the middle of the second sheet of filo and roll the salmon once more to make neat parcels.|
|Step 4||Brush each parcel with a little oil and place then on a lightly oiled baking tray seam-side-down. Brush a little more oil over the top and scatter some poppy seeds over them, before baking for 20 to 25 minutes, or until the filo is golden brown.|
|Step 5||Serve immediately with steamed parsley potatoes, minted garden peas and a lemon wedge.|
Other FABULOUS Healthy Happy Heart Food Bloggers include:
Janice from Farmersgirl Kitchen
Rachel K @MarmadukeS says
Absolutely gorgeous. I envy you your sorrel. I have never been able to grow it, any tips?
Karen Booth says
I am embarrassed to say that mine thrives on neglect Rachel! I planted it 10 years ago under a tree in the back garden, and it is very robust. I have two types of sorrel, woodland with tall pointed leaves and baby sorrel with small round leaves – the baby sorrel is less acidic than the woodland. You can’t see it properly in the photos, but I wrapped it around the salmon before encasing in the filo pastry! Karen
Susie @ Fold in the Flour says
Oh Karen, I absolutely love salmon, but tend to just poach it or pan fry it as I’m usually pushed for time. This looks such a lovely yet simple recipe that you could turn to whatever ingredients you have to hand. Will definitely try this out! 🙂
Louisa Foti says
These certainly do look seductive! What a fabulous way to celebrate the now often underrated Salmon, and I’m so going to make. I adore your plates and bowls by the way, so so pretty.
What a gorgeous recipe! You often find shortcrust or puff pastry with salmon but I always find it a bit much – salmon is quite substantial as it is. So the idea of the light, crisp filo pastry is fantastic, just perfect. And tinned salmon sandwiches were always our Sunday tea too – the malt vinegar is essential! My mum still makes these sandwiches for me now and I have to admit, I love them!
Fiona Matters says
I do like the idea of this. It looks like a lovely light meal. I don’t think I’ve ever had sorrel but now I’m in my new place (yay!). I might grow it on the balcony.
That looks lovely Karen. I’m loving all this fish to play with!
Susan o says
I can’t wait to hear the results of the fish experiment. Great recipe and beautiful photos.
Kevin Dooley says
Really like the look of this and the ingredients are all very decent indeed, I need to push myself further with meats and fishes that I don’t normally have and so this recipe will be a good one to experiment with.
Michelle Best says
That looks superb – restaurant quality – looks a great combination!
Herbert Appleby says
shared here https://twitter.com/SmokinHerbz1/status/314155700290994177
Judith Luscombe says
wow a sexy meal, ideal for a romantic night in
Tracy Nixon says
Great recipe! Shared via Google+
Maya Russell says
Shared on Twitter as @maisietoo – https://twitter.com/maisietoo/status/322235809996611584
Lisa Williams says
This looks amazing something I have never try but will have to 🙂
This looks like another winning recipe that I’ll definitely be trying, thanks!
clair downham says
I love salmon and this looks a different way to have it and perhaps not that hard to cook even for me
olivia kirby says
these look wonderful and easy. tweeted @olivia280177
olivia kirby says
I really like salmon in filo, i’ve done it a few times, never with sorrel though x tweeted
Tracy Nixon says
Shared on FB – great thank you!
Herbert Appleby says
cleaver filo and the awesome crunch to boot, perfect