Thursday, 13 June 2013

Salmon Pastie - - - or saumon en croute :)

This is an easy and fairly adaptable recipe - apart from the pastry -
the quantities are not really crucial.  It is good eaten either hot, warm or cold
(with some mayo on the side)
Oven: 180/90 deg. F
4ozs. (125g) self-raising flour - you can use Plain Flour, but I like a slightly softer pastry.
pinch of salt
Add 2ozs. (55g) cold butter - cubed, and 'breadcrumb' together
Add approx. 3 tbls. cold water and make a nice, slightly soft pastry.
I usually make my pastry in the food processor, (otherwise by hand).  You don't really need to leave this to chill. 
Roll out pastry and cut out a large circle using a dinner plate - place pastry on a greased baking tray. Prick over with a fork and sprinkle a little cornmeal or semolina on lower half of the circle.
Leftover cooked salmon or a tin of good salmon
75g approx. cream cheese (Philadelphia or similar is good)
100g approx. crème fraiche
1 or 2 slices of bread (or brioche) - crusts removed + small amount of Milk to soak the bread in
Chopped fresh Coriander
Small amount of dried Oregano
Salt and Pepper
small amount of finely chopped Spring Onion (scallion) if wanted
1 beaten egg - for sealing and glazing.
1. Squeeze the milk from the bread and mix with the cream cheese, crème fraiche, coriander, oregano and seasoning.  Taste.
2. Flake the fish roughly and place on lower half of the pastry circle (leave a small border). Sprinkle on a very small amount of salt and pepper.
3. Place the cream cheese mix on top
4. Brush the lower pastry circle edge with the beaten egg and fold over to a pastie shape (as above) - crimp edges - or use a fork to press the pastry down and seal. 
5. Brush with the beaten egg.  Make a small hole in the top with a skewer (don't go all the way through the pastie) and bake until golden brown. 
You don't need to overbake this as the fish is already cooked - bake for just enough time to cook the pastry.
That's more or less it - just eat either hot, warm or cold.

PS: My 'crimping' is a bit heavy-handed - I'm sure you could do much better :)

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