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.
Here are our top cookbooks to keep in your kitchen.On September 18, 2015
Serves 4 as an accompaniment or 2 as a light mealOn March 4, 2016
This is our favourite midday snack in the summer – a quick and easy recipe that’s super-appetising.On March 6, 2015
There’s always someone in your group of friends who inspires awe when itOn October 31, 2013
Preparation time: 15 minutes Cooking time: 25 minutes (plus 50 minutes chilling time) Makes: 6On January 10, 2014
Crab is a real delicacy and a special treat, partly because so much effort goes into extracting the beautiful sweet white flesh. The best way to involve your mates in cooking is...On December 20, 2013