Salmon in Puff Pastry

Yields6 Servings
 500 g puff pasty
 1 egg, beaten
 3 eggs, hard-boiled and chopped
 6 tbsp single cream
 200 g cooked long grain white rice
 2 tbsp parsley chopped
 2 tsp fressh tarragon chopped
 675 g fresh salmon fillets
 40 g butter
 Juice of half lemon
 Salt and ground black pepper

Preheat the oven to 190C/Gas5


Roll out two thirds of the pastry into a large oval, measuring 35cm in length; cut into a curved fish shape and place on a lightly greased large baking sheet


Use the trimmings to make narrow strips; brush one side of each strip with a little beaten egg and secure in place around the rim of the pastry to make a raised edge


Prick the base all over with a fork, then bake for about 10 minutes until the sides are well risen and pastry is lightly golden; leave to cool


Combine the chopped hard-boiled eggs with the cream in a bowl, then stir in the cooked rice; add the parsley and tarragon and season well; spoon this mixture on to the prepared pastry


Cut the salmon into 2cm chunks; melt the butter in a pan until it starts to sizzle, then add the salmon; turn the pieces over in the butter so that they colour but do not cook through


Remove from the heat and arrange the salmon on top of the rice; stir the lemon juice into the butter in the pan then spoon over the filling


Roll out the remaining pastry and cut out a rough semi circle to cover the head portion and a tail shape to cover the tail; brush both pieces of pastry with a little beaten egg and place on top of the fish, pressing the edges down firmly to secure


Cut the remaining pastry into small rounds and starting from the tail end, arrange the rounds in overlapping lines to represent scales


Press the edges to seal; add a smaller round for the eye then brush the whole fish shape with the remaining beaten egg


Bake for 10 minutes, then lower the oven temperature to 160C/Gas3 and cook for a further 20 minutes or until the pastry is golden all over


Serve with a salad and some tartar sauce

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