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 Salmon Recipes -
Salmon in Puff Pastry Recipe
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Main Dish Recipes -
Salmon in Puff Pastry Recipe
Ingredients
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250 g/8 oz
raw salmon fillet, skinned
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Juice of 1/2
lemon, organically grown
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1 tablespoon
vermouth Salt
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60 g/2 oz
diced carrots
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60 g/2 oz diced celery
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60 g/2
oz diced leek
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1 egg
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4 tablespoons
single cream
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150 ml/5 fl
oz double cream
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1/2 bunch of
parsley, finely chopped
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Cayenne
pepper
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4 sheets of
puff pastry, frozen
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Flour for dusting
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4 x 150 g/5
oz raw salmon slices, skinned
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1 egg yolk,
for brushing
Serves 4
Method:
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Cut the salmon into small cubes. Marinate in lemon
juice, vermouth and salt, and freeze for 1 5 minutes.
Very cold ingredients are crucial for the successful
outcome of this dish.
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Blanch the diced vegetables in
boiling salted water for 10 seconds and immediately
rinse in ice-cold water. Drain in a colander.
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Puree the cooled salmon,
egg and cream in a blender. Transfer to a mixing bowl
and stand inside another bowl filled with ice. Fold in
the double cream, diced vegetables and parsley and
season with salt and
cayenne pepper. Preheat the oven to 220°C (425°F), Gas
Mark 7.
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Place the defrosted puff pastry sheets on a
floured surface and roll out until the dough is twice as
big as the salmon slices.
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Thinly brush the salmon puree
over the dough and place the salmon slices on one half
of the dough. Brush the edges with egg yolk.
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Pinch the
edges together, brush the puff pastry with egg yolk and
place on a baking sheet lined with baking parchment.
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Bake in the hot oven for 15 minutes, reducing the heat
to 180°C (350°F), Gas Mark 4 after 5 minutes. Do not
open the oven while baking!
Serve with white wine
sauce or Hollandaise sauce.
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