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Smoked salmon puff pastry parcels

(March 01, 2013)

Smoked salmon puff pastry parcels

This recipe is simple to make, but looks very impressive. Created by the Head Chef at Tŵr Cymru Culture Towers, it combines some of my favourite flavours - rich smoked salmon and cheese, all encased in a velvety-smooth white sauce, with Quorn pieces and petit pois.


 Salmon Parcels 1

Ingredients:

 

For white sauce

 

  • 25 g Welsh butter

  • 1 pint of Welsh semi-skimmed milk

  • 25 g Flour

 

For filling

 

  • Packet of Quorn Chicken Style Pieces (available nationwide)

  • 100 g strong Welsh Cheddar (grated)

  • 300 g pack of smoked salmon

  • 2 tablespoons petit pois (used from frozen)

  • Halen Môn sea salt

  • Cracked black pepper


  • Pre-rolled, pre-made puff pastry

 

 Salmon Parcels 2


To make a traditional white sauce, melt the butter gently in a saucepan and before it starts to colour add the flour and mix well. It's important that you cook the flour for between 3-5 minutes to avoid a raw flour taste to the finished sauce. Then remove from the heat and gradually add the milk, beating vigorously, until all the milk has been added and you have a smooth and velvety sauce. Return the sauce to a low heat until it thickens slightly and then remove to one side to cool.


 Salmon Parcels 3


To make the filling, mix the white sauce (which had been placed to one side to cool previously) with Halen Môn sea salt and cracked black pepper to taste. Add some grated Welsh cheddar (100 g) cheese and mix well together. Add the defrosted Quorn Chicken Style pieces, the frozen Petit Pois (these will defrost and cook whilst in the oven, cooking them before hand or thawing them will mean they will be overcooked) and the sliced smoked salmon.

Roll out the puff pastry and place equal amounts of the filling on each length, then wrap into a sausage roll type shape. Make sure the edges of the pastry are crimped together so the filling does not escape while in the oven.


 Salmon Parcels 4

Follow the cooking instructions on the pre-made pastry and serve warm.

Enjoy!

Claire Meredith, 1 March 2013

 

Also from the Head Chef at Tŵr Cymru Culture Towers:

      Apple and elderflower crumble, March 2013
 
     The only Welsh cakes recipe you'll ever need, June 2012
     
Roast butternut squash, garlic and sweet chilli soup, March 2012

      Cauliflower, roasted onion and Welsh cheddar soup, March 2012
      Tiramisu, March 2012
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 3, June 2011
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 2, June 2011
      The cupcake revolution, February 2011
      Chic party food ideas, February 2011
      Stylish party canapes, September 2009

 

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