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Salmon Parcels

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)


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