Salmon and leek puff pastry with coconut cream
Beneath a crispy crust, discover the perfect balance of flavors between salmon and a leek fondue with coconut cream.
Ingredients for 4 people
4 large leeks (= 400-500 g of leek whites)
200 ml of water
200g of fresh salmon
200g of smoked salmon
4 tablespoons of coconut cream
Salt
1 rectangular sheet of puff pastry weighing 230-250g (or 4 sheets of phyllo pastry)
1 tablespoon of sunflower oil
Preparation
Step 1:
Remove the roots and the green part of the leeks. Wash the white parts of the leeks under running water.
Cut the white parts of the leeks in half lengthwise, then slice.
Step 2:
Place the leek pieces and water in a saucepan. Cover the saucepan. Cook for 30 minutes over low heat (setting 3/10). Stir regularly.
Step 3: while the leek is cooking
Cut the fresh salmon (or leave it whole without the bones and skin) and the smoked salmon into uniformly sized pieces. Set aside.
Spread the puff pastry onto a baking sheet lined with parchment paper.
If you are using phyllo pastry: place a sheet of phyllo pastry on a baking sheet lined with parchment paper. Brush the phyllo pastry sheet with water, then place a second sheet of phyllo pastry on top. Continue in this way until you have stacked 4 sheets of phyllo pastry.
Preheat the oven to 180°C / 350°F.
Step 4: after 30 minutes of cooking the leek
Remove the lid from the pan containing the leeks. Continue cooking the leeks uncovered, increasing the heat and stirring occasionally to allow excess water to evaporate. Once the leeks have evaporated, add the cream and season with salt to taste. Stir and continue cooking for a few more minutes. Stop cooking when the leeks have softened into a compote; there should be no liquid remaining in the pan.
Step 5:
Place the cooked leek in the center of the puff pastry. Distribute the pieces of fresh salmon over the leek, then the smoked salmon, and add a thin sheet of puff pastry which you will decorate like scales.
Brush the puff pastry with egg yolk.
Step 7:
Place in a hot oven (180 °C / 350 °F) and bake for 25 minutes.
Step 8:
After 25 minutes of baking, turn off the oven. Partially open the oven door and wait 10 minutes before removing the puff pastry from the oven to serve.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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