Summer Vegetable Salmon Puff
A pastry dish with salmon, soft cheese, courgette, asparagus, seasoning and lemon juice.
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 6 | Fillet | Main | Bake | Over 1 hour |
Ingredients:
- 200g tub creamery, full fat soft cheese
- 1 courgette, trimmed and grated
- ½ x 250g bundle asparagus, sliced on an angle, blanched and refreshed
- salt and freshly ground black pepper
- juice ½ lemon
- 500g pack puff pastry
- 985g pack salmon side fillet
- 1 medium egg, beaten
Method:
Preheat the oven to 220°C, 425°F, Gas Mark 7.
In a bowl combine together the creamery, grated courgette, asparagus, seasoning and lemon juice.
Take the pastry and cut the block in half. Roll the first piece out on a lightly floured surface to an oblong approximately 30cm x 20cm. Then roll the remaining piece approximately 5cm larger.
Next take the salmon fillet, skin, then cut in half through the middle. Place the first piece of salmon skin side down on the smaller oblong of rolled pastry, placed on a baking tray. Spread with the cheese filling, then top with the remaining piece of salmon.
Brush the edge of the pastry with water then lay on the second piece of pastry. Press down to seal, then crimp the edges. Brush with the beaten egg.
Place in the preheated oven and cook for 20 minutes. Then reduce the oven temperature to 170°C, 325°F, Gas Mark 3 and cook for a further 35-40 minutes. Allow to stand for 5 minutes before slicing and serving.
Recipe provided by...
Sainsbury's Supermarkets Ltd
Click here for more information about this recipe provider.
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