Mary Berry Salmon in Filo Pastry Recipe – Easy Salmon & Rice Pastry

Crisp filo pastry and tender salmon come together in this Mary Berry Salmon in Filo Pastry Recipe, with a fragrant filling of rice, mushrooms, herbs, lemon, and seasoning. The golden pastry creates a delicate, flaky finish around the salmon and rice filling, while Greek yoghurt and fresh watercress provide a cool, fresh accompaniment.

This recipe gives clear guidance for preparing the salmon and filling, layering and shaping the filo, and baking it until crisp and golden. Continue below for the ingredients, equipment, cooking method, serving suggestions, storage advice, FAQs, and nutrition information.

If you’re looking for more ways to enjoy salmon, explore our Mary Berry salmon recipes for a collection of creamy dishes, pastry bakes, quiches, pasta, starters and more.

Equipment

Equipments for Mary Berry Salmon in Filo Pastry Recipe:

Having the right equipment makes this Mary Berry Salmon in Filo Pastry Recipe easier to prepare and helps achieve crisp, evenly baked pastry with a neat finish. Each tool has a simple purpose, making the recipe suitable for beginners as well as experienced home cooks.

• Oven – Bakes the pastry until crisp and golden.
• Baking tray – Supports the pastry while it cooks evenly.
• Large sheet of foil – Wraps the salmon for gentle baking.
• Frying pan – Cooks the vegetables and rice filling.
• Bowl – Mixes the filling and sauce ingredients.
• Baking paper – Prevents sticking and makes transferring the pastry easier.
• Parchment paper – An alternative non-stick lining for the baking tray.
• Lid – Covers the pan while cooking when needed.
• Clean damp tea towel – Keeps the filo pastry from drying out.
• Pastry brush – Spreads melted butter over each pastry layer.
• Spoon – Mixes and transfers the filling.
• Knife – Chops herbs and vegetables neatly.
• Chopping board – Provides a safe surface for preparing ingredients.

Ingredients

Ingredients for Mary Berry Salmon in Filo Pastry Recipe:

This Mary Berry Salmon in Filo Pastry Recipe uses simple, fresh ingredients to create a delicious balance of crisp pastry, tender salmon, and a fragrant herb rice filling. The creamy natural Greek yoghurt sauce adds freshness, while herbs and lemon bring bright flavour to every bite. Gather all the ingredients before you begin to make preparation smooth and easy.

Ingredient	Quantity
Salmon fillet, skinned	500g
Long-grain rice	175g
Butter	75g
Extra butter for greasing	As needed
Onions	2, finely chopped
Garlic cloves	2, crushed
Fresh red chilli	1, finely chopped
Button mushrooms	250g, sliced
Large lemon	½
Lemon zest	Finely grated from ½ lemon
Lemon juice	From ½ lemon
Fresh parsley	Small bunch, chopped
Fresh chives	Small bunch, chopped
Filo pastry	6 sheets
Salt	To taste
Freshly ground black pepper	To taste
Natural Greek yoghurt	300g
Watercress sprigs	To serve

How to Make Mary Berry Salmon in Filo Pastry

1. Preheat oven to 200°C (180°C Fan/Gas 6). Lightly butter a large sheet of foil. Place the salmon on the foil, season with salt and pepper, then wrap it securely.
2. Bake the salmon for 15–20 minutes, or until it is cooked through. Remove it from the oven and leave it to cool completely before handling.
3. While the salmon cools, cook rice in salted boiling water until just tender. Drain well and leave it to cool slightly.
4. Melt butter in a medium heat frying pan. Add the onions and cook until they soften, then add garlic and add chilli. Stir for another minute.
5. Cook mushrooms until their moisture has evaporated. Stir in the cooked rice, then remove from heat and mix in the lemon zest, lemon juice, fresh parsley, and fresh chives.
6. Gently flake salmon into large pieces and fold it into the rice mixture. Place the filling in the fridge to chill filling for about 30 minutes.
7. Lay out the filo pastry sheets, brushing each layer with melted butter. Layer filo pastry carefully to create a sturdy base.
8. Spoon the chilled filling down the centre. Fold sides over the filling, roll tightly, and seal pastry to keep everything enclosed.
9. Transfer to baking tray lined with baking paper. Brush the top with more butter and bake 30–35 minutes until the pastry is crisp and golden-brown.
10. Stir sauce by mixing the Greek yoghurt with a little lemon juice if desired. Slice the pastry carefully and serve warm with the yoghurt sauce and watercress.

Expert Tips for Mary Berry Salmon in Filo Pastry Recipe

Making this recipe a few times has shown me that small details make a big difference. Looking after the pastry, cooling the filling properly, and avoiding excess moisture will help you achieve a crisp, beautifully baked salmon pastry every time.

• Keep the filo pastry covered with a clean damp tea towel while you work to prevent it from drying out and cracking.
• Make a pastry square about 45cm (18in) across by placing the pastry layers at right angles. This creates a stronger lattice effect.
• Brush every layer generously with butter to strengthen pastry and give it an evenly golden finish.
• Always seal pastry ends carefully so the filling stays inside while baking.
• Cook mushrooms in batches and do not overcrowd the pan. This helps avoid soggy mushrooms and keeps the filling rich instead of watery.
• Cook rice until just tender, not soft, so it keeps its texture after baking.
• Chill filling before assembling to help the pastry stay crisp and make rolling much easier.
• You can assemble ahead and keep it chill in the fridge for up to 6 hours ahead. Let it bring to room temperature before baking.
• If your fan oven runs hot, check the pastry early. If needed, cook slightly longer until the centre is fully heated through.
• I always build on baking paper because it makes transferring the pastry much easier, and I taste filling before adding salmon to adjust the seasoning first.

Serving Suggestions

How to serve Mary Berry Salmon in Filo Pastry:

This Mary Berry Salmon in Filo Pastry Recipe is ideal as a beautiful centrepiece for a special occasion, party food, or a relaxed dinner party. Slice and serve it warm with a refreshing Greek yoghurt sauce to balance the crisp pastry and rich salmon filling. The recipe comfortably serves 6 and can be stretched to serves 8 with side dishes.

• Serve with Greek yoghurt sauce for a cool, creamy finish.
• Garnish with fresh watercress sprigs or a handful of watercress.
• Pair with a crisp green salad or steamed seasonal vegetables.
• Enjoy with chilled sparkling water, dry white wine, or fresh lemonade.
• Finish the meal with lemon sorbet or a light fruit dessert.
• Perfect for feeding a crowd during family gatherings.
• A wonderful choice for holiday meals or weekend entertaining.

Storage

How to store Mary Berry Salmon in Filo Pastry:

Room Temperature

• Leave the baked pastry at room temperature for no longer than 2 hours.
• If preparing unbaked, avoid leaving it out for long before baking.

Refrigerator

• You can assemble ahead, wrap in cling film, and chill in the fridge for up to 6 hours ahead before baking.
• Cooked leftovers can be refrigerated in an airtight container for up to 3 days.
• If storing an assembled unbaked pastry, keep it chilled for up to 24 hours before you bake fresh.

Freezer

• Freeze the unbaked or baked pastry for up to 2 months in a freezer-safe container.
• Thaw overnight in the refrigerator.
• Let an unbaked pastry sit at room temperature before cooking for about 20–30 minutes.
• Reheat baked slices in the oven until heated through. If needed, cook slightly longer to restore the crisp pastry.

FAQs

Q: Can I make this recipe ahead of time?

Yes. You can make ahead by assembling the pastry, covering it with cling film, and refrigerating it for several hours before baking. This makes entertaining much easier.

Q: What is the best way to stop filo tearing?

The best way to stop filo tearing is to keep the pastry covered with a damp tea towel while you work. Also brush gently with butter between each layer to keep it flexible.

Q: Can I use leftover cooked salmon?

Yes. Leftover cooked salmon works well as long as it is still fresh. Simply flake it into the cooled rice mixture before assembling the pastry.

Q: Can I use cold poached salmon or grilled salmon?

Absolutely. Both cold poached salmon and grilled salmon are suitable substitutes. They give slightly different flavours but both work well in the filling.

Q: Can I replace Greek yoghurt?

Yes. You can use plain yoghurt instead of Greek yoghurt. If it is quite thin, drain yoghurt for a while so the sauce stays creamy.

Q: Can I freeze the finished pastry?

Yes. Allow it to cool completely before freezing. Reheat it in the oven rather than the microwave to keep the pastry crisp.

Q: Why did my pastry become soggy?

A soggy pastry is usually caused by warm or wet filling. Cooling the filling completely before assembling helps keep the filo crisp.

Q: What is the best way to reheat leftovers?

Reheat slices in a preheated oven until hot throughout. Avoid microwaving if possible, as it softens the pastry.

Nutrition

The following nutrition information is an estimate for one serving of Mary Berry Salmon in Filo Pastry Recipe. Values are approximate and may vary depending on the exact ingredients, especially the amount of butter, natural Greek yoghurt, and yoghurt sauce used.

Nutrient	Amount Per Serving
Calories	450 kcal
Protein	28 g
Carbohydrates	27 g
Sugars	3 g
Fat	25 g
Saturated Fat	10 g
Fibre	2 g
Salt	1.2 g