Atlantic Salmon with Brie in Filo

Serves 2


2 Atlantic salmon fillets, skin off

125 grams of brie

1/2 cup shallot (spring onion) finely sliced on an angle

1 tsp finely chopped fresh basil

1 tsp finely chopped fresh marjoram

1 tsp finely chopped fresh oregano (alternatively use 1 tbs mixed Italian                                     herbs)

1 bunch chives, finely chopped

2 sheets filo pastry

2 tbs butter (melted)

300ml cream

To serve:

Mixed leaf salad

1 red chilli, deseeded and finely sliced

Shallot (spring onion) cut into 4in/10cm in length, very finely sliced

1 tsp dijon mustard

1 clove of garlic crushed

1/4 cup of extra virgin olive oil


Heat oven to 180 degrees.

Finely chop fresh herbs and set aside.

Butterfly salmon fillets lengthwise, careful not to cut all the way through.

Scatter fresh herbs on either side of fillets and press firmly. Add finely sliced shallots.

Slice half of the brie into thin slices and place on top of the herb coated fillets. Press gently. Keep 1 slice to go on top of the folded fillet. Fold the fillets together and place the remaining cheese on top. Sprinkle lightly with finely diced red chilli.

Place a sheet of filo pastry onto a clean work bench and brush all over with melted butter.

Place the salmon fillet onto the lower end of the pastry and wrap firmly as if making a spring roll. Brush all over with melted butter and sprinkle with sesame seeds.

Repeat the process with the second salmon fillet.

Place salmon rolls onto a lightly oiled oven tray and bake for 20 minutes.

While the salmon is cooking, place cream the cream and diced pieces of the remaining brie into a small saucepan. Gently heat through until the cheese has melted but be careful not to boil. Keep warm.

For a sharper sauce, add some parmesan cheese.


Drop chilli & shallots into a bowl of iced water until they have curled.

Classic vinaigrette

Whisk together dijon mustard, crushed garlic and extra virgin olive oil until emulsified.

Season with sea salt and freshly ground black pepper.

Dress mixed leaf salad.

Plating up

Place dressed salad on centre of plate.

Using a serrated knife gently cut salmon roll in half on an angle.

Place one half on it’s side with the second half leaning against it (cut side up).

Pour sauce over and around the salmon fillets and garnish with chilli and shallot curls. Sprinkle chives over cheese sauce.

Drizzle with balsamic glaze or ponzu dressing.


Photo © Artizone 2011

© D. MacRae 2017

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