Salmon pastry parcels

By Pose

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Ingredients

400 g puff pastry
200 g frozen sorrel
500 g fresh salmon fillet
200 g grated Dutch cheese
2 tablespoons of cream
1 egg yolk
30 g butter
30 g flour
salt and pepper

Details

servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Put the sorrel to thaw at low heat in a saucepan. Cook the salmon fillet in a pan with butter for 4 minutes per side and leave to cool. Remove the skin and fish bones from the salmon.
Preheat the oven to 210 ° C. On a floured surface, roll out the puff pastry and cut out 4 squares.

Step 2

In a bowl, combine the sorrel, cream and cheese, salt and pepper. Spread this mixture in the centre of the pastry squares, top with the salmon and fold the four corners of the pastry square into the centre.
Beat the egg yolks in a bowl with 2 tablespoons of water. Using a brush dipped in this mixture, brush the edges of the pastry to stick them together.