Featured

Posts Tagged ‘salmon pieces’


what you need:

85g watercress, coarse stems removed
115g cream cheese
1 pinch salt
1 pinch black pepper, freshly ground
600g salmon fillet, skinless
400g puff pastry
100g flour, for dusting
1 egg, beaten, to glaze

What you do:

Preheat the oven to 200C  / 400F /Gas mark 6.

Chop the watercress very finely, place in a bowl, add the cream cheese, season generously with salt and pepper, and mix well.

Cut the salmon fillet into 2 pieces. Roll out the pastry on a lightly floured surface to a thickness of 3mm (1/8in). It should be roughly 7.5cm (3in) longer than the salmon pieces and just over twice as wide. Trim the edges straight. Transfer to a lightly greased baking tray.

Place 1 piece of salmon in the middle of the pastry. Spread the top with the watercress cream and place the other piece of salmon on top. Lightly brush the pastry edges with water, then fold the 2 ends over the salmon. Fold in the sides so they overlap slightly and press together to seal. Re-roll the trimmings and use to decorate the top of the pastry, if liked. Brush with beaten egg, and make 2 or 3 holes with a skewer to allow steam to escape.

Bake for 30 minutes, or until the pastry is well risen and golden brown. Test if the salmon is cooked by pushing a skewer halfway through the thickest part and leaving for 4–5 seconds; when removed, it should feel hot.

Remove from the oven and allow to stand for a few minutes, then slice and serve.

VN:F [1.9.20_1166]
Rating: 7.3/10 (3 votes cast)
VN:F [1.9.20_1166]
Rating: +1 (from 1 vote)

What you need:

2 salmon fillets ( around 5 to 6oz each)
125 ml rice wine
125 ml water
1 tbsp sugar
1 tbsp salt
50 ml Julienned ginger
1 tsp peppercorns (Toasted)
For the smoking mix:
8 oz / 225 g long grained rice
8 oz /225 g strong tea ( any make)
8 oz /225 g orange peel.

What to do:

Place the salmon into a shallow oven proof dish.

In a bowl, mix together rice wine, water, sugar and salt, stir until dissolved.

Add ginger and peppercorns to liquid.

Pour mixture onto salmon and turn to coat.

In the bottom of the smoker over high heat, place the  rice, tea and orange peels then stir until thoroughly mixed.

Place a rack into the smoker and lay the salmon pieces on top of the rack. When the mixture starts to smolder, turn the heat down to medium and continue to smoke another 15 minutes.

VN:F [1.9.20_1166]
Rating: 10.0/10 (1 vote cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)