Pulled salmon parcels

Total time: 30m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 269 Kcal, 13g Protein, 10g Carbohydrates, 19g Fat


  • Filling
  • 4 tbsp clotted cream clotted cream
  • 1 tbsp oil (e.g. Fine Food olive oil with lemon)
  • 40 g caper berries (e.g. Fine Food caper berries), rinsed, drained, finely chopped
  • 0.25 tsp sea salt
  • 1 tbsp mustard
  • 1 tsp dill, roughly chopped
  • 2 tsp horseradish, grated
  • a little Tasmanian mountain pepper
  • 200 g smoked salmon (e.g. Fine Food hot smoked salmon)
  • Parcels
  • 0.5 parcel strudel pastry (2 sheets)
  • 4 tbsp butter, melted

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  • Filling

    Mix the capers with all the other ingredients up to and including the pepper. Pull apart the salmon, mix in.
  • Parcels

    Carefully unfold the pastry sheets. Brush a pastry sheet with butter, place the second pastry sheet on top. Cut 20 squares measuring approx. 7 cm each. Spoon approx. 1 tsp of filling in the centre of each square, brush the edges with a little butter, fold the edges over the filling to create a pointy shape. Transfer to a baking tray lined with baking paper, brush the parcels with the rest of the butter.
  • To bake

    Approx. 10 mins. in the centre of an oven preheated to 220°C.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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