Salmon, Lemon and Dill Puff Parcels

A great starter, try or party food – try this salmon, lemon and dill puff parcels recipe to impress your guests.

by Jus Rol

Ingredients
Method

Ingredients

- 1 Jus Roll Puff Pastry
- 1 large beaten Egg
- 60 g Salmon fillet
- 250 ml Creme fraiche
- 1 Lemon
- 2 Tbs Fresh dill

Method

1

To make the lemon and dill creme fraiche, combine 250ml crème fraîche with the rind of 1 and juice of 1/2 a good sized lemon and 1-2 tbsp snipped dill.

2

Preheat oven to 220°C/425°F/Gas Mark 7

3

Place 1tsp of the lemon and dill sauce on the centre of the puff pastry square, and top with the piece of salmon fillet. Brush the pastry edges with egg glaze, then bring up the four corners to meet over the filling.

4

Press edges together to seal and gently knock up edges along the ‘seams’. Slightly open out the centre so that the filling will be visible on cooking.

5

Bake for approximately 15 minutes until pastry is risen and golden. Serve with salad leaves to garnish and some of the lemon and dill sauce spooned into the top of the parcel.

Comments & Ratings

More Jus Rol recipes

	1	Jus Roll Puff Pastry
	1 large beaten	Egg
	60 g	Salmon Fillet
	250 ml	Creme Fraiche
	1	Lemon
	2 Tbs	Fresh Dill

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Salmon, Lemon and Dill Puff Parcels

Ingredients

Method

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Comments & Ratings