Salmon and Bacon Parcels

Fabulous for lunches and buffets and perfect for picnics, Simon Rimmer's golden parcels of salmon and bacon make great eating anywhere
By Simon Rimmer
Salmon and Bacon Parcels
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 45 minutes
  • Effort: easy


For the filling

  • 60 g basmati rice
  • pinches turmeric
  • 600 g salmon
  • 150 g lardons of bacon
  • 1 onion, finely chopped
  • 200 g brown mushrooms, sliced
  • handfuls chopped parsley
  • handfuls chopped tarragon
  • 2 hard-boiled eggs, chopped
  • black pepper

For the pastry

  • 50 g melted butter
  • 500 g ready rolled puff pastry
  • 1 egg, lightly beaten
  • 1 tsp sesame seeds

To serve

  • green salad
  • garlic mayonnaise


1. Cook the rice and turmeric together until tender (about 12-15 minutes) before draining.

2. While the rice is cooking, steam the fish until tender and fry the bacon lardons in a medium frying pan until crisp. Remove the bacon from the pan and drain on absorbant paper.

3. Fry the onions and mushrooms in the bacon fat until soft, stir in the rice, salmon, herbs, eggs and seasoning and add the bacon back to the pan.

4. Roll the pastry out and cut into 15 centimetre squares. Place one quarter of the mixture into the middle of each pastry square. Fold over each corner of the pastry to close the parcel, flip over so the top is neat and smooth and shape roughly into a circle.

5. Place the parcels onto a baking tray and chill for 30 minutes.

6. Preheat the oven to 200C/gas 6.

7. Brush the parcels with the lightly beaten egg and sprinkle over the sesame seeds. Bake for 20 minutes, until golden and crisp. Serve with green salad and garlic mayonnaise.

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