I’d never have ever even considered making something like this before as anything that relies on pastry kinda scares me. I don’t know what it is but I think it stems from my mum, she’s never been a pastry person. However nowadays, with the pre rolled pastry sheets you can buy it’s so easy. I was treated to this delicious dish at a friends house one Sunday. The lack of meat eating doesn’t give many options to replace the traditional Sunday roast but boy oh boy this does the job wonderfully.
The beauty of this dish is it really lends itself to every season, in summer it can be served with a selection of salads and in winter it could be served with potatoes and lots of green veg, its so delicious writing this is making me hungry!
This recipe serves 4.
1x puff pastry roll
2x large hot smoked cooked salmon fillet (if they’re not that big then get 4, approx. 300g)
1x tbsp whole grain mustard
Lemon zest of 1 lemon
2x tbsp parsley (finely chopped)
2x tbsp creme fraiche
salt and pepper
- Preheat the oven to 200 degrees. Start by getting all of your ingredients out, pop a small saucepan of water on to boil, chop the leek up small and boil it for about 3 minutes.
- Whilst the leek is cooking, take the salmon fillet away from the skin and put it in a medium sized mixing bowl, add the mustard, lemon zest, parsley, creme fraiche, salt and pepper and cooked leek. Mix it all up.
- Spread the puff pastry out (make sure to pop some flour on the work surface before you do this so it doesn’t stick!)
- Cut the pastry in half vertically. Spread an equal amount of salmon mixture on both halves. Fold the pastry over and squeeze the edges together.
- Create a hole in the centre of each parcel, this is to allow the air out and stop it from going soggy.
- Separate an egg yolk and whisk it, move the parcels onto a greased baking tray, brush them with the egg yolk and pop in the oven for 22 minutes.
- Once cooked and brown, remove, cut each parcel in half and serve with your choice of veg or salads.
Photos c/o yours truly