Dairy Farmers of Canada

Salmon Puffs with Real Beurre Blanc

This is a versatile recipe that can be made with many types of fish. I suggest salmon here because it is widely available and reasonably priced. You can also use trout, Arctic char, snapper, turbot, sole, or grouper. You’ll be surprised at how elegant and easy to make this recipe is.

  • Prep: 25 min
  • Cooking: 15 min
Yields 4 servings
salmon puffs with real beurre blanc


  • 1 1/2 lb (675 g) salmon fillet (skinless)
  • 1 leek
  • 1 tsp (5 mL) butter
  • 8 basil leaves*
  • 4 sheets phyllo pastry
  • 4 pieces string (to tie the puffs)
  • 3 tbsp (45 mL) french shallots minced
  • 3 tbsp (45 mL) dry white wine
  • 1 tbsp (15 mL) 35 % cream
  • 1/3 cup + 1 tbsp (90 mL) white wine vinegar
  • 1/2 cup (125 mL) butter at room temperature
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Preheat oven to 425 ˚F (220 ˚C).

Cut leek into four pieces. Wash thoroughly and thinly slice. In a pan, sauté leek in butter 2 to 3 minutes. Set aside.

In another pan, combine shallots, white wine, and white wine vinegar. Heat just until white wine has completely evaporated. Add cream, then a few drops of water (to help blend in warm shallot butter), and warm shallot butter.

Cut salmon fillet into small slices and divide into four equal portions. Place one portion in the middle of a phyllo pastry sheet. Place two basil leaves on top of salmon. Add salt and pepper. Close pastry and tie with a piece of string. Repeat with the remaining three portions.

Place puffs in a dripping pan and bake for 10 to 12 minutes or until pastry is golden.

Place a little leek mixture in the middle of each plate. Lay a salmon puff on top and add beurre blanc all around it.


*Basil may be substituted with tarragon, oregano, or sage.

The beurre blanc may be flavoured in various ways by adding at the end:

  • Tomato coulis
  • Pepper coulis
  • Whole grain mustard
  • Lemon or orange zest
  • Ginger confit or even marinated ginger

Serve with a well-chilled white wine!

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