Onions

Salmon and Leek Pastries with Horseradish Sauce

image :  Salmon and Leek Pastries with Horseradish Sauce

Ingredients

  • 1 tablespoon olive oil
  • 2 leeks, trimmed and thinly sliced
  • 1 cup finely grated fresh parmesan cheese
  • 1 cup stale breadcrumbs
  • 2 tablespoons chopped fresh dill
  • salt and freshly ground pepper
  • 4 salmon fillets (about 600g total weight)
  • 397g package frozen puff pastry, thawed according to directions
  • 1 egg, lightly beaten
  • Horseradish Sauce

  • 1 tablespoon olive oil
  • 1 small white onion, finely chopped
  • 1 tablespoon creamed horseradish
  • 1 cup whipping cream
  • 2 tablespoons chopped fresh dill


Directions

To make the horseradish sauce, heat oil in a medium saucepan over medium heat. Add onion and cook for about 5 minutes or until softened. Add horseradish and cream. Bring to a gentle boil, cook, uncovered, for 5 minutes or until thickened slightly. Remove from heat. Stir in dill.

Heat oil in a large frying pan over medium heat. Add leeks and cook for about 5 minutes, stirring occasionally, or until softened. Remove from heat. Stir in cheese, breadcrumbs, dill and a pinch of salt and pepper; set aside.

Place a salmon fillet on cutting board. Cut through fillet horizontally. Repeat with remaining salmon keeping matching salmon halves together.

Roll half of pastry onto lightly floured surface until it measures a 12 inch (30cm) square. Cut pastry evenly in quarters. Place 1/4 cup of leek mixture on one quarter of pastry leaving a 1/2 inch (1cm) border around edge. Top with a piece of salmon, then another 1/4 cup of leek mixture over salmon then other half of salmon piece. Brush pastry border with egg. Lay other pastry half on top; trim corners. Press pastry together with fork. Place on greased baking sheet. Repeat with remaining pastry, leek mixture and salmon.

Preheat oven to 450° (220°C). Bake pastries for 20 to 25 minutes or until golden. Cut in half to serve. Serve with horseradish sauce.

Serves 4.