Salmon EnCroute (Puff Pastry)

Use the other half of puff pastry for this pie. It’s not going to take alot, with the rest of the pastry, u can make palmiers (which I’ll write up later) Just remember to layer the scrap puff and keep them in the fridge. Never knead them!

OK, roll the puff pastry to 3mm thick and then keep in the fridge while u prepare the salmon.

Ingredients

200g fresh salmon
1 small onion, chopped
1 clove garlic, chopped till fine
handful or parsley, chopped
pinch of salt and pepper, to taste
50ml thickend cream

Bake salmon at 210 for 15-20 minutes. Cover with aluminium foil so the fish would be moisted. Flake the salmon and leave to cool. Chop the parsley, wash them in a muslin (the white cloth to wrap wounds). Lightly sautee onions and garlic with some butter. Add onions, garlic, parsley to the salmon, and mix. Add some salt and pepper to taste. Add cream and stir till well incorporated.

Take out the chilled puff pastry, pour the salmon mixture on top and shape it like an oval, like a fish’s body (minus the fins and tail). Then cover it with puff pastry, and trace a fish out.. Use the tip of the knife to draw lines on the fins and tail. Use the cutter to mark the scales. Egg wash it, and chill in the fridge for 30 minutes before baking. Egg wash it again just before putting it into the oven. Bake at 210 C for about 20 minutes.