Salmon Surprise

Fresh salmon on a crispy baked puff pastry sheet with aromatic dil, broccoli for added goodness. You can’t go wrong with this recipes!

Quick Stats

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Easy
tray
6 Servings
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30 minutes bake time

Salmon Surprise

Fresh salmon on a crispy baked puff pastry sheet with aromatic dil, broccoli for added goodness. You can’t go wrong with this recipes!

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Ingredients
  • 1 x 320g Jus-Rol Puff Pastry Sheet
  • 180g ricotta cheese
  • 1 large free range egg, lightly beaten
  • 1 lemon, zest
  • 250g raw salmon fillets (skinless and boneless), cut into chunks
  • 100g sprouting broccoli, trimmed
  • Fresh dill, to decorate
  • Salt and freshly ground black pepper
Techniques Used
  • How to Cook En Croute Puff Pastry
  • How to Make Puff Pastry Pie Tops
  • How to Roll Puff Pastry
Method
  1. Preheat oven to 220°C / 200°C for fan assisted/ Gas 7
  2. Unroll the pastry, cut in half lengthways, cut each half into 3 and carefully place on a lined baking tray. Using a sharp knife, score a boarder around each piece of pastry, approximately 1cm wide, use a fork to prick the area inside the boarder.
  3. Bake in the oven for 10 minutes – if the middle of each tart has risen, simply press down with a palette knife, or similar.
  4. Meanwhile, place the trimmed broccoli into a pan of boiling water and cook for 3-4 minutes. Drain and refresh under plenty of cold water and set aside.
  5. Combine the ricotta, egg and zest in a bowl and season before dividing the mixture between the pastry cases. Divide the salmon and broccoli between the pastry cases and return to the oven for 15-20 minutes, until the salmon is cooked and the pastry is lightly golden and crisp.
  6. Garnish with fresh dill before serving.
Tips
  • Take the pastry out of the fridge and remove from the packaging approximately 10 minutes before you are ready to use it, as it will be easier to work with.
  • Delicious eaten hot, or cold!
  • You can replace the broccoli with cherry tomatoes and garnish with fresh basil leaves for a colourful alternative!

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