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Salmon in a blanket

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Ingredients for 8 servings:

  • 4 ½ kg salmon, fresh
  • 1 stalk(s) horseradish, fresh
  • 1 pc. puff pastry (frozen)
  • olive oil
  • salt and pepper
  • Lime(s)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

whole salmon in puff pastry

Wash the gutted salmon with cold water and drain well. Season the inside with salt and pepper, and garnish with a few thin lime slices. Arrange a layer of fresh horseradish shavings (about 1 tbsp). Place it curved, spine facing up, on a baking sheet. Salt the surface. Place the rolled-out puff pastry over the entire fish, joining the surfaces. Brush with olive oil and salt. Roast on the bottom rack of a convection oven at 190-200°C for 1.5 hours. Make sure the fish, with its curved back, is not near the fan/heating air outlet. On a second baking sheet, repeatedly add water to evaporate the fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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