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Photo of Salmon and leek jalousie by WW

Salmon and leek jalousie

Total Time
1 hr 5 min
20 min
30 min
Technically, jalousie ("jah-uh-see) is a sweet French pastry but we've created a savoury version using salmon and leek.


Reduced fat oil spread

1 tbs


1 whole, thinly sliced

Plain flour

1½ tbs

Skim milk

1 cup(s), (250ml)

Extra light cheddar cheese

25 g, grated

Canned pink salmon in water, drained

300 g, skin and bones removed, flaked (1 x 415g can)

Green shallot(s)

2 individual, thinly sliced

Reduced-fat puff pastry

250 g, just thawed, (2 sheets)

Egg white

1 medium, beaten


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
  2. Melt the spread in a medium saucepan over medium heat. Add the leek and cook, stirring, for 3–4 minutes or until softened. Add the flour and cook, stirring, for 1 minute. Gradually stir in the milk and bring to the boil. Reduce heat to low and simmer, stirring, for 2–3 minutes or until sauce thickens. Stir in cheese. Cool 15 minutes. Stir in the salmon and shallots.
  3. Cut 1 sheet of pastry into a 16cm x 24cm rectangle. Cut the remaining pastry sheet into an 18cm x 24cm rectangle. Cut shallow slits, 2cm apart, across the large piece of pastry, leaving a 2cm border around the edge.
  4. Place the smaller piece of pastry on the lined tray. Spread salmon mixture onto pastry, leaving a 3cm border. Brush the border with egg white. Place remaining pastry on top to enclose salmon mixture. Press edges to seal and brush top with egg white. Bake for 20–25 minutes or until puffed and golden. Serve.


SERVING SUGGESTION: Green salad leaves.