Especially for the holidays we have selected a nice and fresh original starter or lunch dish with salmon. It can be served hot or cold. An advantage is that you can prepare the entire recipe earlier so that you have more time to enjoy during dinner.
Heat the oven to 200°C. Halve the slices of puff pastry so you get four pieces of about 6x12cm. Whisk the egg and coat the top of the pastry with the egg. Put the pastry on an oven sheet and bake 12-15 minutes until they have puffed up and are golden brown.
In the meantime, cut the leek in rings. Heat a pan and melt half of the butter in the pan. Add the cut leek and sauté it on low heat while stirring every so often. When the leek turns glassy, add 50 ml of water. Let the leek simmer until the water has evaporated. Put the leek in a bowl and set aside.
Open the cans of salmon, drain them and roughly mash the salmon. Melt the remaining butter in a pan, add the flour and whisk until you get a nice roux. Let it cook slowly while whisking for 5 minutes. Add the milk little by little to the roux while stirring it into a smooth mixture. When the milk is added, add mustard and mix well. Lastly, add the salmon and leek and salt and pepper to taste.
Cut the baked pastry open like a sandwich. Place the bottom half on a plate, scoop the ragout of salmon and leek on the bottom pastry and put the upper half of the pastry on top. Serve with side dishes of your choosing.
This catering recipe was developed for Deepblue by Emma van der Deijl (Em’s real food)
