
Salmon, Basil and Lemon Turnovers
Try this delicious recipe for salmon, basil and lemon turnovers – made with Jus-Rol’s puff pastry and best served with a green leaf salad.
The combination of basil and lemon gives a lovely fresh taste to the salmon.
Quick Stats
Easy
3 servings
20 minutes bake time
Salmon, Basil and Lemon Turnovers
Try this delicious recipe for salmon, basil and lemon turnovers – made with Jus-Rol’s puff pastry and best served with a green leaf salad.
The combination of basil and lemon gives a lovely fresh taste to the salmon.
Ingredients
- Jus-Rol™ Puff Pastry Sheet
- 3 Salmon fillets, skinless
- Egg, beaten to glaze
- 2 Spring onions, thinly sliced
- Seasoning
- Zest of half a lemon
- 6-9 Basil Leaves
Equipment required
- Sharp knife
- Baking Sheet
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat the oven to 200C/180 Fan assisted/Gas Mark 6.
- Unroll the puff pastry sheet, leaving it on it’s non stick paper. Gently fold the pastry into 3 equal pieces, across the length. This will mark the pastry. Gently unfold and cut into 3 pieces with a sharp knife over the markings.
- Tuck the thinner end of a salmon fillet under itself and place in the centre of a pastry rectangle. Repeat with the remaining salmon and pastry. Brush a border of egg all the way around each pastry rectangle approx 3cm wide.
- Place the spring onions on top of each fillet of salmon and sprinkle with lemon zest. Season the salmon with salt and black pepper and top each fillet with some fresh basil leaves.
- Fold the pastry over the salmon and gently press the edges of the pastry to seal. Brush the pastry with more beaten egg and fold up the sides to make a parcel.
- Gently press the edge of the pastry with a fork. Place the parcels on a non-stick baking sheet. Make a small cross in the top of each parcel with the tip of a sharp knife then brush all over with beaten egg. Bake for 15-20 minutes or until risen and golden.