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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!
Table des matières
💙 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!
✅ 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
I use raw, but you can use smoked.
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
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
Salmon and leek puff pastry
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
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.
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