An elegant and savory puff pastry creation that combines the golden crispness of buttery pastry with the delights of fresh salmon and creamy sauce. This sophisticated recipe, perfect for impressing your guests, is prepared with finesse and generosity. A festive dish that marries indulgence with gastronomic refinement.
⏱️55 min
📊Medium
👥4 servings
🍽️Starter
festivequickfamily
Ingredients
320 gfrozen puff pastry
400 gfresh salmon
200 mlcrème fraîche
2 piècesshallots
15 gfresh dill
1 pièceyellow lemon
30 gbutter
5 gfine salt
2 gground white pepper
1 pièceegg
Instructions
1PREPARE THE PUFF PASTRY BASES: Preheat your oven to 200°C. Remove the puff pastry from the freezer 10 minutes before use so it is slightly malleable. Gently unroll on a floured work surface and cut 4 squares of 10 x 10 cm using a sharp knife. Place them on a baking sheet lined with parchment paper, leaving at least 3 cm of space between each square. Using a small knife, trace a rectangle 1 cm from the edge on each square without cutting all the way through: this will create a frame that will puff up and form the edges of the pastry.
2COOK THE SALMON: Cut the fresh salmon into small regular cubes of approximately 1 cm. Heat the butter in a non-stick pan over medium-low heat. Add the finely sliced shallots and let them soften for 2 minutes without browning, until they become translucent and release their delicate aromas. Add the salmon cubes and cook for 3 to 4 minutes while stirring gently, until the salmon just begins to change color but remains tender and moist.
3PREPARE THE SALMON CREAM: Pour the crème fraîche into the pan with the salmon and shallots. Squeeze the fresh lemon juice directly into the pan and gently mix everything together. Season lightly with fine salt and pepper with freshly ground white pepper. Let reduce on low heat for 2 minutes, just long enough for the sauce to lightly coat the back of a spoon without overcooking the salmon. Add the fresh chopped dill at the end of cooking to preserve its delicate aroma and beautiful green color.
4BRUSH WITH EGG WASH: Lightly beat the egg in a bowl with a pinch of salt. Using a pastry brush, apply this egg wash over the entire surface of the puff pastry squares, focusing on the perimeter but avoiding the inside of the traced rectangles, which must remain clean to form a lid. The egg wash should be applied generously to obtain a uniform golden color after cooking.
5BAKE THE PASTRIES: Slide the baking sheet containing the puff pastry squares into the preheated oven at 200°C. Bake for 15 to 18 minutes, until the pastry is well puffed and a beautiful golden to dark golden color. You should see the pastry rise well and the edges become very crispy. If the pastry browns too quickly halfway through, lower the temperature slightly to 180°C to ensure even cooking.
6ASSEMBLY AND SERVING: Remove the pastries from the oven when the pastry crackles under your fingers. Using a small pointed knife, carefully detach the top rectangle from each pastry by following the lines traced initially, without removing it completely. Distribute the warm salmon cream evenly into each pastry, filling generously but without overflowing. Gently replace the puff pastry lid on top and serve immediately on preheated warm plates. Garnish with a small sprig of fresh dill and serve without delay to enjoy the contrast between the crispy pastry and the creamy filling.