Salmon In Puff Pastry Recipe

Name: Salmon In Puff Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces salmon fillet chilled; 6 tablespoons whipping cream chilled; egg white 1 lg.; 1 1/2 teaspoons fresh tarragon minced or 1/2 teaspoon dried, crumbled; salt; freshly ground pepper; 1 1/2 pounds salmon fillet about 1/2 inch thick; 25 7/8 ounces frozen puff pastry 3 sheet, thawed; egg 1 lg., beaten to blend, glaze; 1 cup dry white wine; 1 shallot thinly sliced; 2 teaspoons fresh tarragon; leaves chopped or 1/2 tsp. dried crumbled; 1 cup whipping cream; 1 cup butter cut into pieces; salt; freshly ground pepper

Servings: persons

5 ounces salmon fillet chilled
6 tablespoons whipping cream chilled
egg white 1 lg.
1 1/2 teaspoons fresh tarragon minced or 1/2 teaspoon dried, crumbled
salt
freshly ground pepper
1 1/2 pounds salmon fillet about 1/2 inch thick
25 7/8 ounces frozen puff pastry 3 sheet, thawed
egg 1 lg., beaten to blend, glaze
1 cup dry white wine
1 shallot thinly sliced
2 teaspoons fresh tarragon
leaves chopped or 1/2 tsp. dried crumbled
1 cup whipping cream
1 cup butter cut into pieces
salt
freshly ground pepper

1
FOR MOUSSE: Coarsely chop salmon in processor. Add cream, egg white and tarragon, blend until smooth, about 4 seconds. Season with salt and pepper. FOR FISH: Cut salmon into twelve 2 ounce portions, about 2 1/2 x 3 inches.
2
Roll 1 pastry dough sheet out to 1/8 inch thick rectangle. Cut into four 6 x 7 inch rectangles. Repeat with remaining pastry sheets. Place 1 salmon slice atop each of 6 pastry rectangles. Spread 1/6 of moose over each. Cover mousse with remaining salmon pieces. Top with remaining pastry layers. Press edges with fork to seal. Refrigerate 20 minutes. (Can be prepared 3 hours ahead, cover and refrigerate.) Preheat oven to 350 degrees. Using small sharp knife, cut pastries into fish shapes. Score surface to resemble eyes
3
Boil wine with shallot and 1 teaspoon tarragon in heavy medium saucepan until reduced to 2 tablespoons, about 10 minutes. Add cream and simmer until reduced by half, about 10 minutes. Strain through fine sieve; return liquid to saucepan. Set pan over low heat. Whisk in butter 1 tablespoon at a time removing pan from heat briefly if drops of melted butter appear. (IF sauce breaks down at any time, remove from heat and whisk in 2 tablespoons cold butter.) Season with

1117

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 ounces salmon fillet chilled, 6 tablespoons whipping cream chilled, egg white 1 lg., 1 1/2 teaspoons fresh tarragon minced or 1/2 teaspoon dried, crumbled, and more.

Yes, Salmon In Puff Pastry falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Salmon In Puff Pastry

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