This is a fillet of salmon on a bed of herby cream cheese and watercress, wrapped in puff pastry.


Recipe Summary

15 mins
20 mins
35 mins
2 fillets


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

  • Place watercress in a sieve, pour boiling water over to wilt it, and drain on paper towels. Combine wilted watercress with lemon zest in a small bowl. Mix cream cheese, garlic, dill, and parsley together in a separate bowl.

  • Roll out 2 puff pastry sheets gently on a work surface until slightly larger than length of salmon fillets; cut sheets in half. Place 1/2 watercress mixture in center of each sheet. Spread 1/2 cream cheese mixture over watercress. Center salmon fillets on top of cream cheese mixture; squeeze lemon juice over each.

  • Brush the edges of the pastry with some of the egg. Fold top and bottom of pastry over the salmon; trim edges to remove excess pastry. Press pastry seams together with your fingers to seal. Transfer wrapped fillets, seam-side down, to baking sheet. Brush top with beaten egg.

  • Bake in preheated oven until pastry is golden brown, 20 to 25 minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of puff pastry ingredient. The actual amount of puff pastry consumed will vary.

Nutrition Facts

976 calories; protein 27.5g; carbohydrates 58.8g; fat 70.9g; cholesterol 133.6mg; sodium 517.1mg. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Made exact recipe and love it. Very nice balance of herbed cream cheese and salmon. Next time I'll skip the zest and add fresh lemon to the salmon instead (I love zest but it stood out a little too much; I prefer the herbs to pop) This is perfect for brunch and once you get the assembly line going so fast to put together! Read More