Salmon Pithivier, Pea Puree and Mustard Cream Sauce
This Salmon Pithivier with Pea Puree and Mustard Cream Sauce is a perfect parcel...or a posh pasty! Simple, elegant and so tasty!
Ingredients
- 8 large spinach leaves
- 200g salmon cut into 2 squares
- 4 slices smoked salmon
- 100g salmon pate
- Salt and pepper
- 200g ready rolled all butter pastry
Puree
- 200g peas
- 50ml double cream
- Salt and pepper
Sauce:
- 1 shallot, peeled and diced
- 1 tbs grain mustard
- 25 ml white wine
- 100ml double cream
- Salt and pepper
Method
Pre heat the oven to 210c
Blanch the spinach leaves in boiling salted water for 1 minute, drain and pat dry.
Oil 2 teacups then line with cling film, pop the spinach leaves in each one then layer up the smoked salmon and pate seasoning each layer, fold the spinach over to make a parcel.
Cut two 12cm circles and two 16 cm circles from the pastry.
Place the smaller circles onto a lined baking tray, top with the salmon parcels then cover in other pastry circles, press down to seal. You can do this with the larger cutter to make it neat, egg wash, then bake for 18 to 20 minutes. Rest for 3 to 4 minutes.
To make the sauce, add the shallots add the mustard wine and cream to a pan bring to the boil and reduce by half. Season.
To make the puree put the peas in a pan with a splash of water, bring to the boil then blitz with the cream.
To serve, spoon a circle of peas onto the plates cut the pithivier in half and sit either side spoon over the sauce.
Ingredients
- 8 large spinach leaves
- 200g salmon cut into 2 squares
- 4 slices smoked salmon
- 100g salmon pate
- Salt and pepper
- 200g ready rolled all butter pastry
Puree
- 200g peas
- 50ml double cream
- Salt and pepper
Sauce:
- 1 shallot, peeled and diced
- 1 tbs grain mustard
- 25 ml white wine
- 100ml double cream
- Salt and pepper
Method
Pre heat the oven to 210c
Blanch the spinach leaves in boiling salted water for 1 minute, drain and pat dry.
Oil 2 teacups then line with cling film, pop the spinach leaves in each one then layer up the smoked salmon and pate seasoning each layer, fold the spinach over to make a parcel.
Cut two 12cm circles and two 16 cm circles from the pastry.
Place the smaller circles onto a lined baking tray, top with the salmon parcels then cover in other pastry circles, press down to seal. You can do this with the larger cutter to make it neat, egg wash, then bake for 18 to 20 minutes. Rest for 3 to 4 minutes.
To make the sauce, add the shallots add the mustard wine and cream to a pan bring to the boil and reduce by half. Season.
To make the puree put the peas in a pan with a splash of water, bring to the boil then blitz with the cream.
To serve, spoon a circle of peas onto the plates cut the pithivier in half and sit either side spoon over the sauce.
