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    Accueil » Holidays » Christmas

    Salmon and leek puff pastry

    Publié le : Dec 1, 2022 · Modifié le : Nov 12, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    This delicious salmon and leek puff pastry consists of a crispy puff pastry braid filled with tender salmon and melting leeks. Fast and easy, believe me: to try it is to love it!

    Salmon and leek puff pastry, cut into wedges.
    Table des matières
    • 💙 Why you'll love it
    • 🧀 Ingredients
    • ✨ What to accompany it with?
    • ✅ Gluten-free version
    • 🥰 The chef's advice
    • 💡 Frequently Asked Questions
    • ❄️Store
    • 😋 Other quick gems
    • 📖 Recette

    💙 Why you'll love it

    • It's as quick as it is simple.
    • It's absolutely delicious!
    • It's guaranteed to wow your guests every time.

    🧀 Ingredients

    These are the main ingredients, and the quantities can be found in the recipe card below.

    • Leeks: in season from September to April, you can make the most of them!
    • Salmon: I use raw salmon fillets, but you can also use smoked salmon.
    • Puff pastry: to speed things up, I use store-bought puff pastry.
    • Mascarpone: or a cheese such as cream cheese, Boursin, etc.
    • Herbs: dill and chives
    • Espelette pepper
    • A little white wine: this is optional, of course. Remove it if you don't drink alcohol!
    • Lemon and a few sesame seeds

    ✨ What to accompany it with?

    You can serve this salmon-leek puff pastry with rice or a salad. It's really delicious!

    Salmon and leek puff pastry, cut into wedges.

    ✅ Gluten-free version

    To make this recipe gluten-free, buy gluten-free puff pastry. Also check that your Espelette pepper and white wine do not contain any. Mascarpone is naturally gluten-free, but it's best to check the label too.

    🥰 The chef's advice

    To remove the soil from your leeks, leave a few centimetres after the stem and cut lengthwise up to the top. Remove one or two outer coats and rinse well between coats.

    💡 Frequently Asked Questions

    Which salmon to choose?

    I use raw, but you can use smoked.

    How to make a pretty flaky braid?

    It's very simple: leave a vertical strip in the middle for your filling. Using a knife, make cuts from the bottom to the top of the pastry. Place the filling on top and fold the notched pieces towards the middle of the pastry. Simply brush with egg yolk, add the seeds of your choice and place in the oven.

    ❄️Store

    Theoretically, it can be kept in the fridge, but the crispness of the dough may soften. So eat it as soon as it comes out of the oven. But believe me, it's so good it won't last long anyway!

    😋 Other quick gems

    • Eggs Cocotte with smoked salmon
    • Pasta with Gorgonzola cream and mushrooms

    If you make this salmon and leek puff pastry, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!f

    📖 Recette

    Feuilleté saumon poireaux coupé en parts.
    Pas encore de vote

    Salmon and leek puff pastry

    Crispy puff pastry, tender salmon and melting leeks: this salmon and leek puff pastry is as simple as it is delicious.
    Servings 2 servings
    Prep Time 5 minutes mins
    Cook Time 40 minutes mins
    Total Time 45 minutes mins

    Ingredients

    • 17,5 oz leeks before cleaning
    • 6,5 oz salmon raw
    • 1 puff pastry
    • 1 egg
    • ¼ cup mascarpone cheese
    • 4 sprigs dill
    • 4 chives leaves
    • 1 pinch Espelette pepper
    • 1 tablespoon white wine
    • ½ lemon
    • 1 oz goat cheese
    • 1 tablespoon unsalted butter
    • 1 handful sesame seeds
    • Salt to taste
    • Black pepper to taste
    Metric - US Customary

    Instructions

    • Cut the leeks: leave a few centimetres after the stem and cut lengthwise up to the top. Remove one or two outer coats and rinse well between coats. then rinse well under water and chop.
    • Sauté in a pan, covered, with a knob of butter, the white wine, lemon, salt and pepper, for around ten minutes.
    • Remove the skin from the salmon and slice finely.
    • Spread the middle of the puff pastry with mascarpone, season lightly with salt and pepper, then add the Espelette pepper, chives, dill, leeks, salmon and a few pieces of goat's cheese.
    • Preheat your oven to 390°F/200°C on natural convection/static heat high and low. Make slits in the sides of the puff pastry and fold over one after the other.
    • Brush with egg yolk, add sesame seeds, then bake for 30 minutes.
    Author: Marie Compain
    Course: Main Course, Pies and tarts
    Cuisine: French
    Keyword: delicious, melt-in-mouth, tender

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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    Hi, I'm Marie!

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