700g (24 oz) salmon fillets, skinless and boned
1 onion, finely chopped
1 tablespoon olive oil
1 1/2 tablespoons plain (all purpose) flour
200ml (6.7 fl oz) chicken or fish stock (broth)
1/2 cup pouring cream
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh parsley, finely chopped
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/3 cup white wine
2 sheets frozen puff pastry, thawed
Salt and fresh ground black pepper, to taste
Have this in the oven in 20 minutes, great for a midweek dinner or Sunday lunch.
Pairs well with ….
or Oven Roasted Tomatoes
Hints and tips:
Swap salmon for a firm fleshed white fish such as Blue Eye Trevalla, Mahi-mahi or Ling.
Preheat oven to 200C (400F).
Cut the salmon fillet into cubes, about 3cm (1 inch).
Heat a medium sized fry pan or saucepan to medium heat and add the oil. Saute the onion until soft. Add the flour and cook for 1 minute, then gradually add the stock and wine, stirring after each addition. Add the cream, mustard, salt and pepper, to taste. Simmer for 3 – 4 minutes. Check seasonings.
Add the lemon juice, dill, parsley and salmon and mix gently. Transfer to a 20cm (8 inch) square pie dish.
Cut 2cm (½ inch) strips of pastry and line the pie dish edges. Wet the pastry edges with a little water and place a whole piece of pastry over the top, pressing gently to seal the edges. Make some slits in the pastry with a sharp knife. Trim any excess pastry. Sprinkle with some sesame seeds, if desired.
Bake for 30 minutes or until pastry is golden.
Serve with steamed green vegetables and oven roasted tomatoes.