Delia Smith Thai Salmon Filo Parcels Recipe

Delia Smith’s Thai salmon filo parcels wrap each fillet in buttered filo pastry with lime, ginger, garlic, and fresh coriander (cilantro) tucked inside. She warns in the recipe introduction about filo pastry overkill, then makes these, which are the best argument for filo I have eaten.

This Thai salmon parcels recipe is from The Delia Collection: Fish and serves 2. They bake at 190°C (375°F, gas mark 5) for 20 to 25 minutes, and the lime juice steams into the salmon inside the crisp pastry shell.

More Salmon Recipes:

• Salmon En Croute
• Salmon in Foil
• Salmon Coulibiac

Lime, Ginger, and Not Much Else

What makes these Thai is the herb paste that goes directly on the fish before wrapping: fresh ginger, lime zest, crushed garlic, coriander, and spring onion (scallion), all mixed with lime juice. There is no coconut, no chilli, and no lemongrass, which surprised me.

Delia keeps it simple because the filo pastry traps everything inside, so the flavours concentrate as the parcel bakes. If you added too many ingredients the salmon would get lost, and the fish is supposed to be the main event here.

Thai Salmon Filo Parcels Ingredients

• 2 middle-cut salmon fillets, 110g to 150g (4 to 5 oz) each
• 4 sheets filo pastry, approximately 18 x 30cm (7 x 12 inches) each
• 1 teaspoon fresh ginger, grated
• Zest and juice of 1 lime
• 1 clove of garlic, crushed
• 1 tablespoon fresh coriander (cilantro), chopped
• 1 small spring onion (scallion), finely sliced
• 25g (1 oz) butter, melted
• Salt and freshly milled black pepper

How To Make Delia Smith Thai Salmon Filo Parcels

1. Make the herb paste: Mix the ginger, lime zest, garlic, coriander, and spring onion in a small bowl. Stir in the lime juice.
2. Layer the filo: Preheat the oven to 190°C (375°F, gas mark 5). Lay one sheet of filo on a flat surface, brush with melted butter, lay a second sheet on top, and brush again.
3. Place the salmon: Set one fillet near the short end of the filo. Season it and spoon half the herb paste over the top.
4. Wrap the parcel: Fold the short end of the pastry over the fish, fold both long sides inward, then roll the salmon over twice more. Trim any surplus pastry so you do not end up with thick wedges at the ends.
5. Repeat: Wrap the second fillet in the same way with the remaining filo and herb paste.
6. Bake: Brush both parcels all over with melted butter, place on a lightly greased baking sheet, and bake for 20 to 25 minutes until the pastry is brown and crisp.
7. Serve: Garnish with coriander sprigs and lime wedges for squeezing over.

Trimming the Surplus Pastry

Delia is specific about this and it matters. If you leave too much filo bunched at the ends, those thick sections stay doughy while the rest of the parcel goes crisp, and the whole texture is uneven.

After folding, trim any excess with scissors before the final roll so every part of the parcel is two or three layers thick at most. If you want salmon in filo pastry with a thicker crust, the salmon en croute uses puff pastry instead.

What to Serve With Thai Salmon Filo Parcels

Steamed jasmine rice is the obvious choice and keeps the Thai feel going. A simple salad of shredded cucumber, mint, and a squeeze of lime works well alongside without adding heaviness.

These parcels do not reheat well because the filo goes soft, so eat them fresh. If you have leftovers, flake the salmon out of the pastry and use it cold in a salad the next day.

Thai Salmon Filo Parcels Nutrition Facts

• Calories: 380 kcal
• Protein: 28g
• Fat: 22g
• Carbohydrates: 16g
• Sugar: 1g

Estimated per parcel.

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