Festive Puff Pastry Salmon
With beef and pork prices rising, salmon is a wonderful entree for the festive season. This impressive dish is easier to make then you may think. Offer it on your New Years banquet buffet or make individual parcels for your a la carte menu.
- 1 Lemon (zest & juice) (#)
- 1tsp Dried dill #13946
- 1 x 1lb Salmon fillets (skinned) #42300
- 2 sheets Puff pastry (thawed) #36102
- 12oz Frozen Chopped Spinach (thawed) #18240
- 4oz Cream cheese spreadable #20807
- 4oz Shrimp (cooked,peeled, tail off) #43165
- 1 egg (beaten) #33520
- 1 cup Hollandaise sauce #02686
- 1/4 cup Dried cranberries #11710
- Cut the salmon fillet lengthwise in two. In a plastic bowl, mix the lemon juice with the dill, season the mixture and rub it into the salmon and marinate for 1 hour.
- Preheat the oven to 375 degrees C. Place 1 puff pastry sheet on a large baking sheet, lined with parchment paper and bake until golden brown, about 12-15 mins. Remove from oven and let cool.
- Meanwhile, squeeze out any excess liquid from the spinach, then mix in a bowl with the cream cheese and shrimp. Season to taste.
- To assemble, place one of the fillets in the center of the baked pastry sheet. Spread with the cream cheese mixture and lay the other fillet on top.
- Brush the border of the pastry with the beaten egg and place the unbaked pastry over the fish to cover it. Press lightly to seal. Trim the base, with a 1.5cm border all the way around and use trimmings to decorate the parcel. Make 8 slits in the top, brush with egg and bake for 25-30 mins.
- Remove parcel from the oven and let rest for 10 mins. Place on a decorated platter and garnish with hollandaise sauce and dried cranberries.
Whole Cost - $16.23
Per Portion Cost - $2.70