Little Puff Pastry Salmon Pots

1. 1

   Remove the skin off the salmon and cut fillets in two.

2. 2

   Set aside.

3. 3

   Prepare the bechamel: in a pan over medium low heat, melt butter.

4. 4

   Add flour and mix.

5. 5

   Remove from the heat, add milk a little at a time, mixing each time to incorporate milk.

6. 6

   Put back on the fire and cook approximately 5-10 minutes until it thickens.

7. 7

   Add lemon juice, dill, salt, pepper and mix.

8. 8

   Set aside.

9. 9

   Make 4 circles on the puff pastry, 1/3 inch wider than the diameter of the bowl.

10. 10

    In the bowl, put down one piece of salmon, cover with 1/4 of the bechamel sauce.

11. 11

    Cover with the puff pastry circle on the top of the bowl and press on the edge to seal the dough.

12. 12

    Repeat with the 3 other bowls.

13. 13

    Put in the oven for 15 minutes at 200 degrees C (400 degrees F), or until the dough is golden.

14. 14

    Serve with rice or salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.