It is a recipe of my own invention, in case you’ll identify it a recipe. It’s further like a data for using leftovers. Leftover salmon, that is.
It took place because of I bought a pack of four salmon fillets inside the lowered section inside the local grocery retailer. With 3 people for dinner that evening, me, Nick and my dad, I cooked they all and that left one piece of cooked salmon to use later. I had ideas to use it in a salad or pasta dish alternatively a talk over with to Ikea intervened.
This time I had one cooked salmon fillet and nearly part a pack of sauce left inside the refrigerator. Moreover part of a pack of puff pastry inside the freezer.
And so a recipe thought were given right here to ideas. I reduce the pastry into two oblongs about the appropriate dimension to enfold a part of the cooked salmon fillet, dolloped the leftover dill sauce on top, created a parcel and baked. It was once totally delicious!
We had ours warmth with some new potatoes and vegetables alternatively it is going to had been merely just about as just right cold with a salad. Or one thing you wish to have….baked beans, ratatouille, you identify it, the possibilities are many. I perplexed about experimenting by way of making it into little open tartlettes baked in a mini muffin tray to be served with aperitifs……..
One cooked salmon fillet, reduce into two equivalent portions
part a pack of puff pastry (ready rolled or in every other case)
part or a third of a pouch of Ikea lemon and dill sauce
1 egg, overwhelmed, to glaze.
Preheat the oven to 180C / 160 fan / fuel mk 4. Line a baking sheet with baking paper.
Roll out or reduce the pastry into two oblongs about double the size of each and every little bit of salmon fillet. Position each and every little bit of salmon on one part of each oblong. Put spoonfuls of the sauce on top of each piece of fish.
Hose down the edges of the pastry and fold it over to sort a parcel. Press the open edges jointly and seal by way of pressing with the once more of a fork. Brush with overwhelmed egg to glaze.
Bake for 20-25 mins until the pastry is golden brown and crisp. Serve with salad or veg.
Serves 2 as a primary meal. (Smaller parcels might be made to serve further as a starter.)