Salmon gravlax and fennel confit turnovers, a savory version of these delicious pastries. I have made this type of turnover in sweet versions multiple times, with candied mirabelle plums, apples, and candied cherries. I had some gravlax salmon left over from the holidays, as I do every year, and I had the idea to use it in this savory version, which is a first.
Candied Fennel
Wash your fennel and slice it using a mandoline. Chop the garlic clove. Heat the olive oil in a pan. Add the sliced fennel and chopped garlic clove. Season with salt and pepper. Allow it to slowly candy for about fifteen minutes. Stir well with a wooden spoon from time to time to coat the fennel. Once the fennel is candied, let it cool and set aside. Preheat your oven to 180°C. Cut your gravlax salmon into small cubes. Roll out the puff pastry on a baking sheet. Cut it into four and score it (as shown in the photos).
The strips are 2 cm wide. Spread a little salmon spread on each piece. Place the confit fennel on each puff pastry slice. Top with diced gravlax salmon. Fold the pastry over the gravlax salmon. Brush the pastry with beaten egg. Bake for 25 to 30 minutes, depending on your oven. Enjoy warm with a green salad. Treat yourself.
To finish
0 servings
4
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