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
1

Preheat the oven to 190C/Gas5

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

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

10

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

11

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

12

Serve with a salad and some tartar sauce

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