Tressé Salmon Pastry (Print Version)
# Ingredients:
01 -
1 puff pastry sheet.
02 -
350 g salmon fillets.
03 -
220 g leek whites.
04 -
15 g olive oil.
05 -
1 tablespoon white wine.
06 -
1 teaspoon mustard.
07 -
50 g fresh cream.
08 -
50 g grated emmental cheese.
09 -
1 egg for brushing.
10 -
Poppy or sesame seeds (optional).
11 -
Salt.
12 -
Pepper.
# Instructions:
01 -
Rinse the leeks, cut them into slices, and cook them with olive oil and wine. Mix in mustard, cream, salt, and pepper and let it simmer for 3 minutes.
02 -
Pat the salmon fillets dry. If needed, cut them down to size.
03 -
Roll out the pastry sheet, set the salmon in the middle, top with the cooked leeks and grated cheese.
04 -
Cut strips along the edges of the pastry, fold them over the filling in a braided style, and brush with the beaten egg.
05 -
Pop it into the fridge for half an hour, then bake at 200°C for 30 minutes until golden and crispy.
# Notes:
01 -
Pair it hot with rice and a paprika-flavored sauce.
02 -
Chilling the pastry before baking is key for great flakiness.