Prep 5 mins
Cook 45 mins
I lack the wording for what this should be called...it's easy, looks elegant, and you can use canned salmon if that's what you have. I wish I had a picture of how pretty this looks. Consider putting it in a square quiche pan if you can find one.
- 6 ounces frozen puff pastry
- 2 teaspoons cornstarch
- 2⁄3 cup milk
- 6 ounces salmon, cooked (fresh or canned)
- 1 garlic clove, pressed
- salt and pepper, to taste
- 1 tablespoon butter
- 1 egg, beaten
- 4 sprigs fresh dill, garnish
- Roll out the pastry and use it to line an 8" quiche pan. Mix the cornstarch with a little milk. Bring the remaining milk to a boil and stir in the cornstarch mixture, then return to the pan and cook for 1 minutes, stirring.
- Season with the salt and pepper.
- Mix the butter and garlic into the fresh salmon, or drain the canned salmon and flake the fish removing any bones or skin you find.
- Remove the sauce from the heat and beat in the egg, then fold the slamon and spoon the mixture into the pastry shell. Bake in a preheated oven at 375º for 40 minutes.
- Serve garnished with dill sprigs.