John Myers
Salmon Royal
The perfect salmon royal recipe with a picture and simple step-by-step instructions.
- 400 g Salmon fillet
- Lemon juice
- Salt pepper
- Nutmeg
- 100 g Creme fraiche Cheese
- 200 g Spinach leaves, TK
- 1 role Puff pastry
- Let the spinach thaw over low heat. Season with salt, pepper and nutmeg.
- Rinse off the salmon fillet, pat dry and remove any bones that may still be present, sprinkle with lemon juice, season with salt and pepper and cut into larger cubes.
- Puree 3,100 g of salmon fillet, smooth out with the crème fraîche and stir everything together into the warm spinach leaves.
- Place six dessert rings on a baking sheet lined with baking paper. Divide the puff pastry into six equal-sized squares, place each of them in a dessert ring and press down lightly.
- Spread the spinach evenly on the puff pastry, place the salmon cubes on top and press in gently.
- Cook in a preheated oven at 175 ° C for about 25 minutes.
- Arrange the puff pastry on a bed of lettuce. Nap the salad with a dressing according to taste.
A notice:
- A puff pastry crown is perfectly adequate as a starter / intermediate course. With two puff pastry crowns, the dish can be served as a main course.
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