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Salmon and leek filo rolls

Salmon and leek filo rolls


Use readymade filo pastry to make these easy rolls filled with salmon, leek and a zesty, herby crème fraîche.

  • Feeds 14 Feeds 14
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    583kj 140kcal
  • Fat
    Med 10%
  • Saturates
    Med 8%
  • Sugar
    Low 2%
  • Salt
    Med 8%

% of adult’s reference intake | Carbohydrates per serving : 12g


  • 3 tbsp Co-op extra virgin olive oil, plus extra for brushing
  • 1 Co-op British leek, finely chopped
  • 4 tbsp reduced fat crème fraîche
  • ½ tbsp Co-op Dijon mustard
  • ½ x 25g pack flat leaf parsley, finely chopped
  • ½ x 25g pack dill, finely chopped
  • Zest and juice of 1 lemon, plus wedges to serve
  • 2 x 165g packs Co-op steamed Scottish salmon fillets, skin removed, flaked into chunks
  • 270g pack filo pastry
  • 120g pack Co-op watercress, spinach and rocket salad


  1. Heat 1 tbsp of the oil in a nonstick pan. Add the leek, cover, then cook on a medium-low heat for 15-20 mins, stirring occasionally. Leave to cool.
  2. Whisk together the crème fraîche, mustard, parsley, dill, lemon zest and half the juice until smooth. Season, then fold through the salmon and leek.
  3. Cut each filo sheet in half lengthways so you have 14 strips in total, then cover with a clean, damp tea towel.
  4. Preheat the oven to 200°C/fan 180°C/Gas 6. Spread 1 heaped tbsp of the fish mixture across the short end of a pastry strip, tuck in the edges and roll up. Place seam-side down on a lined baking tray, brush with oil and season. Repeat to make 14 in total.
  5. Bake for 30-35 mins, until golden. Combine the remaining lemon juice and olive oil to make a dressing, toss with the salad and serve with the rolls.

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