Salmon and Pesto Parcels
Salmon and Pesto Parcels

Ingredients

Method

  • 1 x 320g pack of ready made puff pastry
  • 4 skinless salmon fillets
  • Plain flour, for dusting
  • 2 tbsp pesto
  • 1 tsp milk
  • 1 tsp lemon juice
  • Black pepper
  • Torn basil leaves
  • Roll out the pastry onto a floured work surface, and cut into four equal squares. Place a heaped teaspoon of pesto in the centre of each square, then place half a salmon fillet on top of the pesto.
  • Fold in the sides and corners of the pastry square to make open parcels. Season well with black pepper, and squeeze some lemon over the fish. Brush the exposed pastry with milk, and pop them in the oven at 200C for 20-25 minutes, or until the pastry is puffed and golden. Serve with salad.
1 hour
4 serving
This recipe pairs perfectly with the Trentham 'The Family' Vermentino 2019 from Murray Darling, Australia.

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