Flaky hot smoked salmon, kosher approved, one of Rick Stein’s Food Heroes

Fast Lane Flaky Smoked Salmon

Adapted from a recipe by Mary Berry, serves 4

A very speedy and stylish Flaky Smoked Salmon recipe with no last minute attention needed.

Ingredients for a 1kg side of Flaky Smoked Salmon
(adjust the quantities if you are using a smaller piece)

1 packet ready-rolled puff pastry
1 side or piece of Flaky Smoked Salmon
1 200ml carton of crème fraiche
50g / 2oz grated parmesan
½ cucumber, seeded and chopped to the size of a pine nut
2 – 3 spring onions, finely chopped
2 tablespoons chopped fresh parsley
1 egg, beaten
salt and freshly ground black pepper

Method

Pre-heat your oven to 2000c / fan 1800C / gas 6.

Roll out the pastry thinly and cut 2 pieces about the same size, just larger than your side of side of Flaky Smoked Salmon and place one piece on a lightly greased baking tray.
Place the Flaky Smoked Salmon skin up on the piece of pastry and carefully remove the skin.
Mix the crème fraiche with half the parmesan and spread over the Flaky Smoked Salmon. Sprinkle with a small amount of the cucumber, spring onion and parsley.
Cover with the second piece of pastry and seal the edges together using a little beaten egg.
Lightly score the pastry in a lattice pattern and brush with a little beaten egg. Sprinkle with the remaining Parmesan.
Bake the parcel in the oven for about 12 – 15 minutes until the pastry is crisp and browned.

To make the sauce

Heat the remaining crème fraiche in a small pan. Bubble until a good sauce consistency, then add the cucumber and spring onion just before serving, otherwise the sauce will be too runny. Season with salt and freshly ground black pepper. Serve hot with the Flaky Smoked Salmon.

To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?

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Fast Lane Flaky Smoked Salmon

Adapted from a recipe by Mary Berry, serves 4

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