I was given this recipe by my lovely neighbour after I could smell her cooking it – the amazing aroma was wafting over our side fence. I thought I would share it with our Fellow Fun Mums as a suggestion for a Good Friday meal – if you choose not to eat meat.
2 sheets of frozen puff pastry at room temp
450g Salmon fillets (skinned & boneless) *the very end of the tail section has the least bones
1 large leek (finely sliced)
1 large zucchini (grated)
1 cup frozen peas
2 tablespoons of butter
2 tablespoons Plain Flour
2 tablespoons of white wine
2 tablespoons lemon juice
Small teaspoon of lemon zest
150ml thickened cream
2 tablespoons milk
1/3 cup finely grated Parmesan cheese
1/2 tablespoon melted butter for brushing pastry
The Pastry –
Start by preparing your 4 x 1 cup capacity ramekins by cutting 4 lids using the upturned ramekin as a guide. Then cut 4 long strips of pastry aprox 2cm thick – lightly brush each ramekin and use each strip to line the rim of each ramekin.
The Filling –
Gently sauté the leek in the butter in a medium frypan over medium heat, then add the flour and cook for another minute, add the wine, lemon juice & rind and allow to cook down the alcohol before adding the cream & milk (this should only take a minute). Then throw in the zucchini, peas, Parmesan cheese, Salmon, toss to coat and remove from heat.
Fill each ramekin to the top with Salmon mixture then run some the melted butter around the top of each pastry topped ramekin then place the lid on top and press all edges using a fork. Pierce the middle of each pie with a cross using a sharp knife. We added some extra Easter decoration using a bunny mould – Miss M did this part for me ;).
I am blessed to have a happy eater in Miss M – she is usually willing to try anything but I have to say she was VERY impressed by this dish and said “This is my new favourite dinner!”…and my hubby and I agree! Next time I’m going to add some capers I think…I love capers!