Salmon in Puff Pastry
photo by Rita1652
- Ready In:
- 2hrs 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 sheets puff pastry
- 1 whole salmon, filleted
- 2 cups white wine
- 1 cup sour cream
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 1 teaspoon oil
- 1 tablespoon dill
directions
- Preheat oven to 350 degrees.
- Place the salmon in large baking pan, pour the white wine over the salmon, cover and bake for 1 hour.
- Warm the oil in a small non-stick pan and, when it is hot, sauté the onion and garlic over a medium-high heat, stirring, until it has begun to soften. Set aside until needed.
- Remove the salmon from the pan and allow it to cool.
- Break the salmon into small pieces and combine it with the sour cream, onion, garlic and dill, and mix until all the ingredients are well-combined.
- Lay one sheet of puff pastry on a greased baking sheet, and spread the salmon mixture over the pastry leaving a 1/2 inch border along all sides.
- Top with the remaining puff pastry sheet, and crimp and seal the edges.
- Brush the top of the pie with egg wash (1 egg white mixed with 1 teaspoon water) and bake it for approximately 1 hour or until the top has begun to lightly brown.
- Notes: Because salmon obviously vary in size, use your culinary judgement when adding the sour cream. Add a little at a time. You don't want the filling to be too liquidy but you do want it moist. If you have extra puff pastry, you can make decorative shapes on the top of the pie.
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Reviews
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Enjoyed But I did make a few changes. I do cook salmon and puff pastry often. I used 3/4 pound salmon. I just couldn`t cook it for an hour knowing I was cooking it again in the puff pastry. So I pre cooked it stoved top by simmering it in the wine till just before done 10 minutes. Then I brushed the pastry with an egg wash and sprinkled it with seasoned salt. BAKED in a 450 degree oven for 15 minutes. So I cut the cooking time down by over an hour and a half! And I found this to be soooo good the way I baked it! The dill came through so wonderfully fresh and the sour cream gave it nice a creamyness and added richness. Good Eats!
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I tried the recipe using the suggested modifications above (simmer the salmon stove then back) and it came out great. I used phyllo dough instead of pastry puff bc I just didn’t know there was a difference and that was all I could find at the grocery store and it still came out fine. It was also pretty easy, I’m not cook and I thought it came out tasty and looked nice
Tweaks
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I tried the recipe using the suggested modifications above (simmer the salmon stove then back) and it came out great. I used phyllo dough instead of pastry puff bc I just didnt know there was a difference and that was all I could find at the grocery store and it still came out fine. It was also pretty easy, Im not cook and I thought it came out tasty and looked nice
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!