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Champagne Salmon

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  • 8 ounces salmon

  • 1 sheet puff pastry

  • 4 oz. crab pate (see previous On the Menu recipe)

  • egg wash (1 egg + 1 Tbsp water, whisked together)



Preheat oven to 350 degrees.

Using a lightly-floured surface and rolling pin, expand puff pastry by half.

Cut salmon into three equal pieces. Form a circle on the bottom of half of pastry with salmon.

Fill
hole with pate. Brush egg wash around outside of salmon on pastry. Fold
unused side of pastry over top of salmon; seal edges with fork to press
or crimp pastry together.

Place on a lightly-oiled sheet tray,
brush top with egg wash and bake for 25-30 minutes, or until golden
brown and internal temperature is 160 degrees.

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