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Recipe: Salmon in Filo Pastry with Lemon Beurre Blanc

Salmon in Filo Pastry with Lemon Beurre Blanc prepared by our Advanced student, Timmika from home.

This is a versatile recipe that can be made with different types of fish and wraps the fish in a parcel of filo pastry.

Recipe: Salmon in Filo Pastry with Lemon Beurre Blanc


150 g salmon filleted, skinned with pin-bones removed
20 g butter
1/2 carrot, julienne
1/2 leek, julienne
3 sheets of filo
1 tablespoon dry white wine
salt and pepper

For lime/lemon beurre blanc sauce
juice of 1/2 medium lemon or lime
20 ml white wine
35 ml white wine vinegar

1 bayleaf
sprig of thyme
5 peppercorns
50 ml cream
100 g cold butter, cubed

Method - Filo Pastry

  • Preheat oven to 200°C.
  • Cut the salmon into 2.5cm wide strip.
  • Julienne the carrots and leeks,
  • Heat a frying pan and add half the butter, sauté carrot and leek until soft but not coloured.
  • In another pot or microwave, melt the rest of the butter.
  • Brush one filo sheet with butter and then layer the next sheet on top. Brush again with the third sheet.
  • Place vegetables and salmon on top of filo. Sprinkle with wine and season. 
  • Draw the edges of the pastry to form a parcel. Place on a lightly greased baking sheet. Brush top lightly with butter.
  • Bake in the oven for 8-10 minutes or until the pastry is crisp and golden brown.
  • Serve immediately with the beurre blanc.

Method - Lemon/Lime beurre blanc

  • Reduce the lemon, wine, white vinegar with the herbs 2 - 3 tablespoons are left
  • Strain to remove the herbs, pepper and thyme
  • Add cream. Reduce a little
  • Gradually whisk in the cubes of butter. Do not let this come to the boil.
  • When emulsified, keep the sauce warm. Pour around the cooked salmon parcel as soon as possible.

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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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