Salmon patty
Instructions
The first thing to do is thaw the puff pastry, then pull it out of the freezer at least 15 minutes prior to use.
Meanwhile, in a pan, melt the butter and fry the peas for about 10 minutes and cover with a lid.
Then, add the shrimps and improve the flame continue cooking for about 5/6 minutes.
Using a blender, puree the smoked salmon, cream, egg white, salt and pepper until mixture is creamy, that you put in a large bowl combine the peas, shrimp and the chopped parsley.
Carefully mix everything together and start to roll out the puff pastry with a rolling pin and a powdered with flour.
Divide the pastry into two disks of different sizes, of course, the bigger the benefit for lining the baking pan (greased).
Pour the cream on the bottom, levelling it with a spatula and cover with the pastry disk smaller sealing edges, pressing lightly with your fingers.
Brush the surface with the egg yolk and cook in hot oven for about 40 minutes at 200 degrees, checking every now and then.
Ingredients and dosing for 4 persons
- 500 g of frozen puff pastry
- 200 g of frozen shrimp
- 200 g of smoked salmon
- 1 pack of liquid cream
- 100 g of frozen peas
- Butter
- Chopped parsley
- 1 egg
- Salt
- Pepper