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1
Cut your chives into small pieces
2
Add the cream cheese to a bowl, add the salt, pepper, chives, mix until all incorporated, and set it aside.
3
Make up the egg wash, using the egg and milk, thoroughly whisk for 1 minute.
4
Unroll your puff pastry, cut it into 2 pieces, one at 16cm and one at 14 cm, 6½ and 5½in, cut the excess pastry into 4 or 5 thin strips for the lattice work.
5
Preheat your oven to 170°C / 340°F / Gas mark 3.
6
Place the small pastry on a parchment lined baking sheet, spread a little of the cream cheese filling in the centre of the pastry, leaving a 25mm / 1in gap all around the edge.
7
Place your frozen salmon fillet on top of the filling, and completely cover it with the remaining cream cheese filling.
8
Brush egg wash all around the edge of the pastry right up to the filling.
9
Carefully place the large pastry on top, and gently press it over the filling, expelling any trapped air pockets.
10
Using a fork dipped in the egg wash, press all around the edge of the pastry.
11
Brush the whole area with the egg wash, before doing the lattice work with the thin strips of pastry as shown in the video.
12
Give the pastry another good coat of egg wash, and get it into the preheated oven, and set your timer for 50 minutes.
13
Remove from the oven and allow to settle for 5 minutes on a wire rack before serving, or refrigerating, this can be served hot or cold with salad.
14
Enjoy
Method
Ingredients
200g / 7oz skinless & boneless salmon fillet (frozen)
1 Roll store bought puff pastry or homemade shortcrust pastry
40g / 1½oz Mascarpone cheese
10g Chopped chives
¼ tsp / 2g Salt
¼ tsp / 1g Ground black pepper
1 Large egg and a little milk (Egg wash)
Large Aluminium Cookie Sheet/Baking Tray
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Quality Pastry Brush (Natural bristles)
8″ / 20cm Silicone Spatula
FEATURED PRODUCTS
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