-
1
Preheat the oven to 375.
-
2
Line a baking sheet with parchment.
-
3
On a floured surface, roll out the puff pastry to a 13-by-16-inch rectangle.
-
4
Using a 5-inch plate, cut out 6 rounds.
-
5
Transfer to the baking sheet and brush with 2 tablespoons of the cream.
-
6
Bake for 15 minutes.
-
7
In a large saucepan, boil the clam juice and water.
-
8
Add the potatoes and cook until tender; transfer to a plate.
-
9
Add the salmon and simmer gently for 4 minutes; transfer to a plate.
-
10
Add the remaining 1 1/2 cups of cream and simmer over low heat, stirring occasionally, until reduced to 3 cups, about 20 minutes.
-
11
Blend the flour and butter; gradually whisk into the simmering sauce until smooth.
-
12
Cook, stirring, for 3 minutes.
-
13
In a large skillet, cook the bacon over low heat until crisp; transfer to a plate.
-
14
Pour off all but 3 tablespoons of the fat.
-
15
Add the onion and cook until softened.
-
16
Add the celery root, cover and cook, stirring occasionally, for 15 minutes.
-
17
Stir the celery root, potatoes, bacon, dill, parsley, lemon juice and zest into the sauce; season with salt and pepper.
-
18
Fold in the salmon and heat through.
-
19
Spoon the stew into 1 1/4-cup bowls, top with the pastry puffs and serve.
