Despite its appearance, filo is one of the easiest pastries to handle and makes this recipe instantly impressive. Buy salmon that’s as even in width as possible, so everyone gets an equal slice.
750g (1lb 11oz) salmon in one piece, skinless, with small bones removed
Lemon wedges, to serve
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Put the parsley, tarragon, lemon zest, oil and some seasoning into a food processor and whiz until well combined but still with some texture. Add the almonds and pulse briefly to break up.
Step 2
On a large baking tray, arrange a single layer of filo sheets into a rough 40.5cm (16in) square (overlapping sheets in the middle) - it doesn't matter if the pastry hangs over the sides of the tray. Top with a second layer of filo in the same way. Next, put the skinned salmon along the centre of the pastry and top with the herb mixture. Brush the top layer of visible pastry with some oil, then pull that layer up and over the salmon, lightly scrunching the pastry into frills. Repeat with the bottom layer of pastry. Use remaining filo to add more frills to the top of the parcel, then brush the frills with a little more oil.
Step 3
Cook for 20min until golden. Transfer to a serving board or platter and garnish with the lemon wedges. Serve immediately in slices.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
