Like any other dish in puff pastry, it's so easy to prep in advance, then to put it oven-ready in the fridge. You can bake it while having your starter or your first course.
Ingredients (serves 2):
2 fresh salmon darnes without skin (remove any bones with the tweezers)
400 gr frozen peas
4 smoked rashers, chopped
1 onion, finely chopped
30gr butter
1 tsp dry mint
1 tsp fine salt
1/2 tsp freshly ground white pepper
1 puff pastry sheet
1 beaten egg
Method:
Fry the onions in the butter until translucent but not brown in a pan wide enough on a medium heat
Add the rashers and cook stirring it, don't let the rashers go crispy
Add the peas, the salt and the pepper, stir, and cover with the lid
Cook for 10 mins stirring every now and then, then set aside to reach room temperature
Lay out the puff pastry sheet, and roughly measure the space the darnes would use
Put a layer of the peas mix on each side (no more than 0.5cm), ensure you leave enough room between them to be able to close up the parcels, and a border all around the other three sides
Put the salmon darnes on each of the peas layers
Put the second, top layer of peas on top of the salmon darnes
Cut the puff pastry sheet in two and fold it over the darnes
Press the borders all around up to close to the filling
Preheat the oven at 200 degrees C (fan)
Trim away any excess
Lightly score the top of the parcels with a sharp knife, but don't cut the pastry totally through
Transfer the parcels onto a baking tray lined with baking paper
Brush them well with the beaten egg
As soon as the oven reaches temperature, bake them at 180 degrees C for 20 mins or until the parcels are nice and golden (never for more than 30 mins)