Puff pastry braid with salmon and leek
Ingredients
Instructions
- 300 g puff pastry
- 500 g thick salmon steak (4 steaks)
- 3 leeks
- 1 bunch of dill
- 1 spring onion
- 40 g pine nuts
- 40 g butter
- 1 shallot
- 100 g of fresh goat's cheese
- 10 cl of olive oil
- 1 egg yolk
- ½ lemon
- sesame or poppy seeds
- salt pepper
- Clean the leeks and chop them. In a fry pan, melt the chopped shallot in the butter.
- Add the leeks and let them melt over low heat, 25 to 30 min. Add salt and pepper. Let cool.
- Roll out the puff pastry into a rectangle.
- On the work surface, place the salmon fillets in pairs facing each other, overlapping them. slice them widthwise.
- In the center of the dough, form a not too wide rectangle with half of the leeks. Top sections of salmon by lining them up lengthwise.
- Grate the lemon zest over it. Cover with the remaining leek mixed with the crumbled goat cheese.
- Preheat the oven to 180°C (th. 6).
- On either side of the filling, cut the dough into wide even ribbons with a sharp knife.
- Fold them over the leeks, crossing them. Brush with egg yolk. Bake for 1 hour.
- Coarsely mix the dill with the onions, pine nuts, oil, salt and pepper.
- Serve this cold pesto with the hot puff pastry.
Puff pastry braid with salmon and leek
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