romantic home: Zesty Salmon and Herb Parcels

الأحد، 23 سبتمبر 2018

Zesty Salmon and Herb Parcels

Hello Dear Reader,

A little while ago we went up to the Golden Circle Factory Outlet at Morayfield and on this trip found some really spectacular specials. We bought a couple of cans of John West Red Salmon for only $2.50 a can, such a good quality salmon at such a great price. Now I love salmon in all its forms and I love anything in puff pastry so I fiddled with one of my old recipes, namely this Smoked Salmon Puff Pasty Parcels and made a brand spanking new recipe out of a $2.50 can of salmon.

These little parcels are divine, zesty, herby and just delicious and you must make the Horseradish, Lemon and Parsley Sauce to go with them, they are a match made in heaven.

Ingredients for Zesty Salmon and Herb Parcels, clockwise from centre top, a 210 gram can of salmon, zest and juice of one lemon, 1/2 cup of light sour cream, 2 teaspoons of finely chopped dill, a good handful of parsley, finely chopped, 2 spring onions, roughly chopped, 250 grams of philly cheese and 4 sheets of frozen puff pastry

Add all the filling ingredients to the bowl of a food processor

Blitz till smooth

Scrap and pour into a bowl and pop into the fridge to firm up and let the flavours mingle for a couple of hours

Take out 4 sheets of puff pastry (I use the Coles own brand) let thaw till pliable but still really cold, cut into quarters and brush 2 joining sides of each square with egg wash, add a dollop of zesty, herby salmon filling to the centre of each square

And gently fold over to make a triangle, seal with a fork, brush with more egg wash and sprinkle over sesame seeds

And bake for 35 to 40 minutes in a 200 C till golden

For the Horseradish, Lemon and Parsley Sauce

I have simply cut and pasted this recipe from when I originally made it, for this particular recipe I have halved the quantities, so 1/4 cup each of light sour cream and horseradish cream, zest and juice of half a lemon, a small handful of parsley, finely chopped, 1 garlic clove and 1/2 a tablespoon of cream. It still makes ample. By the way this makes a fabulous dipping sauce for fish or prawns, so delicious.

Ingredients for Horseradish, Lemon and Parsley Sauce, clockwise from top right-

1/2 cup sour light cream, zest of whole lemon and juice of half, a good handful of parsley, 2 cloves garlic, grated on a microplane, 1/2 cup horseradish cream and 1 tablespoon cream. Salt and Pepper to taste