Got an awesome recipe, also. ...with puff pastry! Try it out, tell me what you think and enjoy! ...And, why not experiment? Do that and tel me how you liked that! If you used other shit than I used, tell me! If you modified it lightly, or made huge changes -- even more interesting that way -- tell me about it. Enough talking, time for recipe times of glory...
Salmon In Puff Pastry
This recipe is for 10 lucky people
Ingredients for this dish, are: 750 fresh, bone- and skinfri salmon side.
For the marinade, the ingredients are:
2dl oil
1/2 dl brownsugar
1table spoon sambal oelek
1 taböle spoon shriveled garlic
1dl fresh herbs - dill, basilic, timjan and the like
1 1/2 deci liter finely hacked yellow onion
1 elongated cooled down puff pastry plate
5 hacked, hardboiled eggs
3 dl finely hacked leeks
2 dl finely hacked dill
300 g philadelphia cheese natural, light
2 table spoons shredded horseradish
eggs for brushing
For the sauce, the ingreidnets are the following: 2dl creme fraiche,2 dl kesella, 2 table spoon light unrefined sugar
1/2-3/4 deci liter dijon mustard
For the salsa, these are the ingredients: 1 diced cucumber
4 diced tomatoes
1 diced onion
1 deci liter finely hacked basilic
2 table spoons oil
2 table spoons dark syrup
2 table spoons balsamic vinegar
This is how you do this dish: Blend the ingredients for the marinade. Rinse the salmon and put it in a bowl. On the sides of the fish, rub in the marinade. Cover the shells with a film and put it in the fridge over the night.
Blend the cheese with the horseradish. Put on the cheesemix on the middle of the puff pastry. Cut the salmon in big, thin slices and put it on the puff pastry. Put the eggs, hacked leeks and dill on the salmon. Roll this together like you would a swissroll. make sure nothing good comes out by pushing the sides (sounds strange but you'll know what I mean when you do it). Brush with a whipped egg. Bake according to directions given on the container of the puff pastry.
Sauce is made this way: Blend all of the ingredients and let it cool down until serving.
For the salsa: Do the same as with the sauce.
Bon appetit! More on how to bake salmon later, maybe.
