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Salmon Kiev
Serves 4
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
80g/3oz butter, at room temperature3 tbsp fresh dill, chopped3 tbsp fresh chives, choppedsalt and freshly ground black pepper300g/10½oz fresh sorrel leaves, washed and trimmed400g/14oz readymade puff-pastry block4 x150g/5oz salmon fillets, skin and bones removed1 free-range egg yolk, beatensalad leaves, to serve
Method
1. Preheat the oven to 190C/375F/Gas 5.2. Place the butter in a small bowl and add the dill and chives. Season to taste with salt and freshly ground pepper and mix together.3. Shape the butter into a sausage shape and wrap in cling film. Transfer to the freezer.4. When you are ready to use the butter, cut it into four pieces.5. Heat three tablespoons of water in a medium saucepan and add the sorrel leaves. Cook for a few minutes, stirring all the time, until the sorrel has wilted. Drain and set aside.6. Cut the pastry block into eight equal pieces. Roll each piece into a rectangle, 18cm x 12 cm (7in x 5in). 7. Place a salmon fillet in the centre of four of the pastry pieces, then top with a piece of the frozen butter, then with a handful of the wilted sorrel leaves.8. Brush the pastry edges liberally with the egg yolk and cover each piece of salmon with another pastry piece, sealing the edges really well. Brush with more egg wash. Trim each pastry parcel to neaten. 9. Cook for 25 minutes, until the pastry has puffed up and the salmon is cooked through. 10. Serve hot with salad leaves.
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Next: Salmon Mousseline, Salmon Orange and Walnut Pate, Salmon Pasta Salad, Salmon Pattie Burgers, Salmon Patties,
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