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I'm sharing my go-to puff pastry creation today - the one that always wows everyone at the dinner table. The tender salmon and slow-cooked leeks come together perfectly inside a golden, flaky crust. This has become my signature dish when I want to impress guests without spending forever in the kitchen.
A show-stopping puff pastry delight
What I love most about this dish is how simple it is. With just 20 minutes of prep, I can make something truly eye-catching with that braided top that grabs attention. My guests can't get enough of cutting into it and finding the soft salmon and sweet leeks inside - a combo that works every single time.
Your shopping list for perfect pastry
- The puff pastry: A good-sized round with real butter
- The salmon: 350g of fresh, quality fillets
- The leeks: 220g including some green parts for flavor
- The cream: 50g of thick 15% fat cream
- The cheese: 50g of freshly grated emmental
- My flavor boosters: Mustard, salt, pepper, good olive oil
- For finishing: An egg for browning and poppy seeds for decoration
The step-by-step pastry magic
- Starting with leeks:
- I cook them down in a splash of olive oil with a bit of white wine. Then I mix in mustard, cream, and seasonings.
- The salmon:
- I pat it dry with paper towels and trim it to fit my pastry sheet.
- The tasty assembly:
- I lay the salmon and leeks in the middle and sprinkle cheese on top.
- My braiding trick:
- I cut strips along the edges and braid them carefully. A brush of egg yolk, a sprinkle of seeds, and it's ready.
- Perfect baking:
- 30 minutes in the fridge to set the pastry, then into a 200°C oven for 30 minutes until golden brown.
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My foolproof tips
I often make my puff pastry ahead of time and keep it cool until I'm ready to bake. Adding fresh dill or parsley can really transform the flavor. For a complete meal, I serve it with my favorite Camargue rice and a homemade paprika and white wine sauce.
Frequently Asked Questions
- → How can I braid puff pastry properly?
Cut equal strips on both sides of your pastry. Cross them over your filling one at a time and gently press the ends to seal.
- → Is it possible to prepare this dish ahead of time?
You can assemble the puff to the braiding step and refrigerate it for up to 24 hours. Remove it 30 minutes before baking and brush with egg just before cooking.
- → How to avoid soggy pastry?
Drain the cooked leeks thoroughly. Let them cool fully before placing them on the pastry, so it stays crisp.
- → Can this dish be frozen?
You can freeze the unbaked pastry without egg wash. When ready, thaw, apply the wash, and bake. Add 5–10 minutes to the baking time.
- → What sauces pair well with this dish?
A light lemon sauce or a paprika cream pairs wonderfully. Fresh herb whipped cream is another great option.