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Salmon, Lemon and Dill Puff Parcels

Omi's lemon and dill salmon parcel

Course Main Course
Cuisine British
Keyword crème fraîche, salmon parcel
Prep Time 15 minutes
Cook Time 15 minutes
Servings 1 people
Calories 199.2 kcal


  • 1 Jus-Rol™ Puff Pastry - I normally buy it in Tesco - http://bit.ly/2HARhjH
  • 1 egg beaten
  • 300 g/10 oz salmon skinless and boneless
  • 2 tbsp Lemon and dill crème fraîche – made by combining 250ml crème fraîche with the juice of 1/2 a good sized lemon and 1-2 tbsp snipped dill
  • salt and pepper to taste


  1. Preheat oven to 220°C/425°F/Gas Mark 7
  2. Place 1 tbsp Lemon and dill crème fraîche on the centre of the puff pastry square, and top with the piece of salmon fillet. Brush the edges with beaten egg, fold the sides and pinch them together securely to resemble an envelope. I used a fork to make sure all juices stay in.
  3. Flip the salmon-filled pastry over and place it on a kitchen foil (parchment paper) lined tray and brush it with the egg wash all over.

  4. Make 2-3 little slits on top of the parcel for ventilation.
  5. Bake for approximately 15 minutes until the pastry is risen and golden.
  6. Let it sit for 5 minutes before serving.

Recipe Notes

You can make the dill sauce ahead of time and reheat it later, but you can also prepare the salmon parcels up to 12 hours before dinner and then bake them just before serving. When your guests arrive, you’ll be relaxing on the couch with a cocktail, instead of rushing about in the kitchen.