Recipe by personalchef
*Saumons smoked en pâte feuilletée (Smoked Salmon in Puff Pastry)
Top Review by Annacia
I made this for company to help test. I appreciate that a lot of work went into this dish in an effort to make something very special. Unfortunately for this group it fell short of the mark. We felt that the coconut milk and soy sauce didn't blend in a complimentary way with the smoked salmon. We all agreed that the potato might have fared better on it's own without the fennel. It is very attractive and looks delicious but the ingredients, for us, just didn't work wonderfully together.
- 1 (5 ounce) package smoked salmon
- 1⁄4 cup soy sauce
- 1⁄2 cup coconut milk
- 1 tablespoon vegetable oil or 1 tablespoon peanut oil
- 1⁄2 fennel bulb, Sliced
- 2 medium white potatoes, cubed
- 2 tablespoons unsalted butter
- 1⁄4 cup heavy cream
- 12 prepared puff pastry shells, cups
- 2 ounces black caviar (See tip below)
- 4 ounces creme fraiche or 4 ounces sour cream
Directions See How It's Made
- Marinate salmon in soy sauce and coconut milk for 1 hour.
- Meanwhile, lightly saute fennel in oil. Remove from saute pan and drain on paper towels.
- Cook potatoes, till tender, drain, and place in food processor, add fennel, butter and cream Blend well.
- Break marinated smoked salmon into bits about ½ inch.
- Pipe potato mixture into prepared puff pastry shells, filling about ½ way. Place the ½ inch chunk of smoked salmon on top of potatoes, pipe another thin layer of potatoes over salmon.
- Broil until golden on top. Remove from broiler and top with ¼ t of caviar. Transfer to serving platter and serve while still warm. Serve with creme fresch or sour cream if desired.
- Tip, you can buy 2 oz caviar on Amazon for about 4-5 dollars.
- *After reading the review, I cannot stand behind this recipe. As usual, I dreamed it up out of my own brain, but apparently brain wasn't engaged.
- When I figure out how to fix this, I will remove this one.