PREPARATION TIME 30 MINUTES
TOTAL COOKING TIME 45 MINUTES
Serve hot or cold, as an entrée or main course
500 g (1 lb 2 oz) pâte feuilletée, or 2 packets puff pastry
800 g (1 lb 12 oz) fresh skinless salmon
1 small bunch dill
300 ml (10½ fl oz) thin (pouring) cream
3 teaspoons pastis (anise-flavoured liqueur)
2 French shallots
3 teaspoons fennel seeds
Salt and pepper
1 small bunch basil
1 teaspoon poppy seeds
Cut 200 g (7 oz) of the salmon into 5 mm (¼ inch) slices.
Pluck the dill leaves. Process the rest of the salmon with the dill, 4 eggs, the cream and the pastis in a food processor until smooth. Finely chop the shallots. Add the fennel seeds and chopped shallots to the salmon mixture, then season. Pluck the basil leaves.
ASSEMBLY AND COOKING
Divide the dough in half and roll out two rectangles of the same size until about 3 mm (¹?8 inch) thick.
Line a baking tray with baking paper and lay one rectangle of dough on top. Spread over half the salmon mixture, leaving a 1 cm (½ inch) border all around. Cover with basil leaves and slices of salmon, then spread over the remaining mixture.
Whisk the remaining egg and use it to glaze the edges. Cover with the second piece of pastry. Seal the two rectangles of pastry dough together by pinching the edges. Glaze the top of the pie and scatter with the poppy seeds. Bake at 180°C (350°F/Gas 4) for 45 minutes.
Serves / 4On December 5, 2014
White Chocolate Truffles (with coconut, lemon and macadamia)On March 12, 2013
Serves 2On January 23, 2015
I made this one fine morning when living in LA. It kind of happened accidentally and it was aOn February 3, 2017
This classic pasta dish is filled with the seasonal vegetables of spring (primavera means spring in Italian) — think vibrant, grassy asparagus, nutty broad beans and sweet green peas, all bound together...On July 5, 2013
Serves 2On September 9, 2016