1 lb (450 g) salmon pieces or steaks
1 bouquet garni
1 onion, sliced
salt and pepper
125 ml/4 fl oz white wine
1/2 stick (2 oz) 50 g butter
3 tbsp (25 g) plain flour
2 cup (150 g) mushrooms, sliced
75 ml (5 tbsp) fresh double cream (heavy cream)
450 g/1 lb puff pastry, thawed if frozen
plain flour for rolling out
beaten egg to glaze
1 bouquet garni
1 onion, sliced
salt and pepper
125 ml/4 fl oz white wine
1/2 stick (2 oz) 50 g butter
3 tbsp (25 g) plain flour
2 cup (150 g) mushrooms, sliced
75 ml (5 tbsp) fresh double cream (heavy cream)
450 g/1 lb puff pastry, thawed if frozen
plain flour for rolling out
beaten egg to glaze
for the garnish
lemon wedges
dill sprigs
dill sprigs
method
1. Put the wine in a saucepan with 125 ml/ 4 fl oz water. Add the bouquet garni and onion slices, with salt and pepper to taste.
2. Bring to the boil, lower the heat and simmer for 5 minutes. Strain into a clean pan, add the salmon and poach gently for 10-15 minutes or until cooked. Using a slotted spoon, transfer the fish to a wooden board. Remove the skin and any bones and flake the flesh. Reserve the cooking liquid.
3. Melt half the butter in a saucepan. Stir in the flour and cook over low heat for 2-3 minutes, without allowing the mixture to colour. Gradually add the reserved cooking liquid, stirring constantly until the sauce boils and thickens. Lower the heat and simmer for 3-4 minutes. Stir in the flaked salmon and remove from the heat.
4. Melt the remaining butter in a frying pan. Add the mushrooms and fry for 3-4 minutes. Using a slotted spoon, add the mushrooms to the salmon mixture. Stir in the cream, cover the surface of the mixture with damp greaseproof paper and set aside.
5. Set the oven at 200°C/400°F/gas 6. Roll out the pastry 3 mm/1/8 inch thick on a floured surface. Cut to a 25 cm/10 inch square, reserving the pastry trimmings. Place the salmon mixture in the middle and brush the edges of the pastry with beaten egg. Lift the corners of the pastry to the middle, enclosing the filling. Seal with beaten egg. Make leaf shapes from the trimmings and use to hide the seal on the top of the pastry envelope. Glaze with egg.
6. Place the pastry envelope on a baking sheet and bake for 15 minutes. Lower the temperature to 190°C/375°F/gas 5 and bake for 20 minutes more. Serve hot, garnished with lemon wedges and dill.
2. Bring to the boil, lower the heat and simmer for 5 minutes. Strain into a clean pan, add the salmon and poach gently for 10-15 minutes or until cooked. Using a slotted spoon, transfer the fish to a wooden board. Remove the skin and any bones and flake the flesh. Reserve the cooking liquid.
3. Melt half the butter in a saucepan. Stir in the flour and cook over low heat for 2-3 minutes, without allowing the mixture to colour. Gradually add the reserved cooking liquid, stirring constantly until the sauce boils and thickens. Lower the heat and simmer for 3-4 minutes. Stir in the flaked salmon and remove from the heat.
4. Melt the remaining butter in a frying pan. Add the mushrooms and fry for 3-4 minutes. Using a slotted spoon, add the mushrooms to the salmon mixture. Stir in the cream, cover the surface of the mixture with damp greaseproof paper and set aside.
5. Set the oven at 200°C/400°F/gas 6. Roll out the pastry 3 mm/1/8 inch thick on a floured surface. Cut to a 25 cm/10 inch square, reserving the pastry trimmings. Place the salmon mixture in the middle and brush the edges of the pastry with beaten egg. Lift the corners of the pastry to the middle, enclosing the filling. Seal with beaten egg. Make leaf shapes from the trimmings and use to hide the seal on the top of the pastry envelope. Glaze with egg.
6. Place the pastry envelope on a baking sheet and bake for 15 minutes. Lower the temperature to 190°C/375°F/gas 5 and bake for 20 minutes more. Serve hot, garnished with lemon wedges and dill.
serving amount
serves 4 to 6
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