Nutrition Facts
1 servings
1
Recipe for Braided Puff Pastry with Salmon and Leeks
Here is the recipe for the braided puff pastry with salmon and leeks.
Ingredients
40 Parmesan cheese
1 Dill
4 Salmon fillet with skin
10 pinches Nutmeg
40 Dried cranberries
Directions
1
Preheat the oven to 210°C (190°C for fan ovens). Keep the puff pastry in the refrigerator! Wash the leek well, then cut it into very thin half-moons.
2
Heat a splash of olive oil in a large skillet. Add the leek and cook covered over medium heat for 10-15 minutes, stirring occasionally.
3
Grate the parmesan. Remove the leaves and chop the dill. Remove the skin from the salmon using a sharp knife. Cut it into small, evenly sized cubes so that they cook evenly.
4
When the leek is tender, add the cream, salt, and pepper. Grate the nutmeg (to taste) on top and mix. Remove from heat.
5
Remove the dough from the refrigerator and roll it out onto a baking sheet lined with parchment paper. Place the salmon in the center of the dough, forming a straight line no wider than 10 cm. Season with salt and pepper.
6
Spread the leek over the salmon and sprinkle with grated parmesan.
7
With a sharp knife, cut strips of dough on each side of the filling. Make sure to have the same number of cuts on each side and stop 1 cm from the filling. Fold the ends toward the center, then cross the strips of dough one by one to form a braid.
8
Separate the egg yolk from the white and beat the yolk in a small bowl. Brush the surface of the pastry.
9
Bake everything for about 15-20 minutes, or until it is nicely golden.
10
In the meantime, make a vinaigrette by mixing some mustard with olive oil and red wine vinegar in a bowl. Add salt and pepper.
11
Just before serving, add the salad, dill, and dried cranberries. Mix well.
12
To finish, let the pastry cool slightly before cutting it into portions. Serve on plates with the salad alongside.
Ingredients
Ingredients
40 Parmesan cheese
1 Dill
4 Salmon fillet with skin
10 pinches Nutmeg
40 Dried cranberries
Directions
Directions
1
Preheat the oven to 210°C (190°C for fan ovens). Keep the puff pastry in the refrigerator! Wash the leek well, then cut it into very thin half-moons.
2
Heat a splash of olive oil in a large skillet. Add the leek and cook covered over medium heat for 10-15 minutes, stirring occasionally.
3
Grate the parmesan. Remove the leaves and chop the dill. Remove the skin from the salmon using a sharp knife. Cut it into small, evenly sized cubes so that they cook evenly.
4
When the leek is tender, add the cream, salt, and pepper. Grate the nutmeg (to taste) on top and mix. Remove from heat.
5
Remove the dough from the refrigerator and roll it out onto a baking sheet lined with parchment paper. Place the salmon in the center of the dough, forming a straight line no wider than 10 cm. Season with salt and pepper.
6
Spread the leek over the salmon and sprinkle with grated parmesan.
7
With a sharp knife, cut strips of dough on each side of the filling. Make sure to have the same number of cuts on each side and stop 1 cm from the filling. Fold the ends toward the center, then cross the strips of dough one by one to form a braid.
8
Separate the egg yolk from the white and beat the yolk in a small bowl. Brush the surface of the pastry.
9
Bake everything for about 15-20 minutes, or until it is nicely golden.
10
In the meantime, make a vinaigrette by mixing some mustard with olive oil and red wine vinegar in a bowl. Add salt and pepper.
11
Just before serving, add the salad, dill, and dried cranberries. Mix well.
12
To finish, let the pastry cool slightly before cutting it into portions. Serve on plates with the salad alongside.
Notes
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