Salmon in puff pastry

Salmon in puff pastry

puff pastry
Salmon Filet (Light cold smoked For some 3 hours )
leek
pepper

Overview of the ingredients



Salmon packing







Salmon on the grill



Temp



There ready to take off the grill



On the plate





Cooked at a temperature between 174 a 184 C /345 a364 F
For 40 a 50 min / or gold brown
Used 1 Stacker
I have used my small dry water pan

http://proq.forumotion.com/member-s-mods-and-inventions-f16/smaller-water-pan-holder-t512.htm

The next time I will use more leeks, they have disappeared
Or spinach perhaps

Wonderful work Treegje! Was it moist enough for you?

jenks_24 wrote:Wonderful work Treegje! Was it moist enough for you?

A little on the dry side

The next time I will add spinach with cream
That would have done much better
It is by trying, that you know

Very true Treegje,

I bet it tasted wonderful though.

looks great!

maybe a higher temp for shorter time?

you can fix the dryness, but how was the flavour?

The taste was fantastic

Now I have used raw leeks ,I have been thinking
The next time I will use stewed leeks ,And greater quantity.(stewed leeks is more moist)
Or I use spinach with cream

Spinach! That would be an excellent combination...perhaps with a few thin pats of butter for moisture...Mmmm!