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Poached Salmon with Tarragon
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Baked Salmon - A delicious quick easy dinner for entertaining company. Try a nice dry white wine to accent the mild baked salmon taste perfectly.
Prep Time: 10 mins
Cook Time: 15 mins
Servings: 6
Main Ingredient: Salmon
Difficulty Level: 2
Ingredients to make Baked Salmon
125g /4oz smoked salmon trimmings
12 large slices of Smoked Scottish Quality Salmon
8 sheets filo pastry 50g / 2 oz butter, melted
4 fl oz (quarter pint) double cream
1 bunch chives – roughly chopped
salt and pepper
1 tsp fresh chopped dill
8 fl oz (1/2 pint) soured cream
Directions to make Baked Salmon
Step 1:
Pre-heat oven at 220°C 425°F, Gas mark 7.
Step 2:
Using a 6.75cm/ 3 inch diameter cutter, cut the filo pastry into 24 rounds. Keep pastry covered to avoid drying out. Lay 12 of these side by side on a baking sheet. Brush with butter and lay the other round on top.
Step 3:
Bake in oven for 5 minutes until golden brown. Remove from oven and leave to cool.
Step 4:
Chop the salmon trimmings finely and place in a bowl.
Step 5:
Using a wooden spoon gradually add in the double cream, beating all the time. Then add the chives and salt and pepper.
Step 6:
In another bowl mix the chopped dill and soured cream. If the sauce is too thick add a little bit of water.
Step 7:
Cut the smoked salmon slices into 3\” diameter rounds using the same cutter as for the pastry. Allow three 3 pieces per portion. On a plate, place alternate layers of pastry, creamed salmon and smoked salmon. Repeat this process twice more, finishing with smoked salmon on top. Garnish with dill and serve.
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Email This Recipe
Print This Recipe
Review This Recipe
<< Previous Recipe
Poached Salmon with Tarragon
Poached Salmon with Tarragon
Next Recipe >>
Double Salmon Croquette
Double Salmon Croquette