Salmon in Puff Pastry

Stuffed Salmon wrapped in Puff Pastry

You will need

2 Skinless Sides of Salmon ( Ask the fish monger or butcher to skin the sides for you, sides are like fillets they have no bones, they will vary in size, buy the size to suit the number of people you are catering for, also consider what will fit in your oven)

2 Sheets of ready rolled Puff Pastry (un- rolled is fine too)

1 Tub or jar of fresh or good quaility Pesto

3 Packets of parma ham slices or pruscrudito slices.

Cling Film -

(The above quantities are guide lines, because it will depend on the size of the salmon sides)

And also you need a greased oven tray big enough to take the salmon.

The night before or a couple of hours before, lay a long sheet of cling film on your work space, put the first side of salmon smooth side down on the cling film, cover the top with pesto,  as much as it will take to cover it generously, take the next salmon side and lay it on top, be careful to match the sides – narrow end with narrow end (you know like a proper fish LOL!).

Now start laying on your parma ham, just overlapping them a little to make sure the salmon is covered, when this side is covered lift up one side of the cling film and roll the salmon over onto its other side (like a baby in a blanket), now start layering on the parma ham on this side. When you are finished pull the cling film tight and wrap some more around to secure the fish.  Place the salmon in the fridge (refrigerator) over night or for a couple of hours, until you are ready to put the pastry on, this will infuse the flavour of the pesto into the salmon (Yum!)

Heat your oven to 190/375/regulo 5

Take the pastry out of the fridge about 30 mins before you are going to use it – this makes it easier to manage. Even if it is ready rolled, dust the work surface with some plain flour and roll it out some more, you want a nice thin layer of pastry, roll it to the length and width of the salmon. I think its a good idea to place this sheet of pastry on the greased baking tray, diagonally fits best if the salmon is big.  Take the salmon from the fridge, place it on the pastry and remove the cling film, bring the sides up around the salmon, like you’re wrapping it -  the sides won’t meet but don’t worry you will be putting a lid on so it doesn’t matter what it looks like at this stage. Brush the edges of the pastry with a little egg wash (egg and milk). Roll out the next sheet of pastry same as before, this one doesn’t need to be as big. Lift it gently – I always slide my rolling pin under the pastry, and place it on top of the salmon.  Gently pat the pastry down  to seal the two layers. Now carefully with a sharp knife go around the shape of the fish and trim off the excess pastry.

To get the scale shapes you see in the picture I took a screw – on  lid from a wine bottle, put some cling film around half of it and pressed the shapes into the pastry.

Cook for 30/40  min’s approx – cooking times will depend on the fish size. Slide a sharp knife or skewer into the thickest part pull it out and press it on the back of your hand if its very hot its cooked, if it is only warm then give it another 10 min’s.

I would carefully slide the salmon onto a platter and decorate with some green leaves with tomato and lemon wedges, serve with some new salad potatoes and green salad.  This dish can also be served cold.

If you would like to ask me to explain something about this dish, or have any question please get in touch Yvonne@irishmoms.com or leave a comment in the box below, otherwise  – Enjoy your food ! x