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 Salmon Recipes -
Ginger Salmon in Puff Pastry Recipe
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Main Dish Recipes -
Ginger Salmon in Puff Pastry Recipe
Ingredients
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800 g/1 3/4 lb
raw salmon fillet (middle part)
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180 mll6 fl
oz soured cream
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1/2 egg white
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1/2 teaspoon
corn-flour
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Salt
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Freshly
ground white pepper
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20 g/2/3 oz raisins
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1 tablespoon
vermouth
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40 g/11/2 oz
crystallized ginger
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250 g/8 oz puff pastry,
frozen
For the topping:
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1 egg yolk
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1 tablespoon
cream
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A pinch of salt
Serves 4
Method:
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Using a long knife, cut the salmon fillet horizontally
in half - into 2 pieces.
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Whisk together the soured
cream, egg white and corn-flour until smooth. Bring the
mixture to a boil in a small pan, stirring constantly,
then simmer for 5 minutes over a low heat. Allow to
cool and season with salt and pepper.
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Soak the raisins
in the vermouth for about 2 hours. Cut the ginger into
thin slices and set aside.
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Roll out the puff pastry, 5
mm/1/4 inch thick. Place me piece of salmon in the
centre of the dough.
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Spread 1
layer of the cooled cream mixture over the salmon,
hen top with the drained raisins and ginger. Cover with
the other piece of salmon. Preheat the oven to 230°C
(450°F), Gas Mark 8.
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Wrap in puff pastry and seal the
ends of the pastry parcel. Mix together the egg
yolk, cream and salt and brush over the puff pastry. Bake in
the hot oven for about 5-20 minutes until golden brown.
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Remove from the oven and allow to stand for a
few
minutes. Cut off the ends, divide into 4 pieces and
serve with a green salad.
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