Salmon in puff pastry

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Salmon in puff pastry

Post  Treegje on Tue Dec 23, 2008 4:25 pm

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
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Re: Salmon in puff pastry

Post  jenks_24 on Tue Dec 23, 2008 6:40 pm

Wonderful work Treegje! Was it moist enough for you?
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Re: Salmon in puff pastry

Post  Treegje on Tue Dec 23, 2008 7:47 pm

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
santa rendeer santa
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Re: Salmon in puff pastry

Post  jenks_24 on Wed Dec 24, 2008 3:05 pm

Very true Treegje,

I bet it tasted wonderful though.
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Re: Salmon in puff pastry

Post  Shrike on Sat Dec 27, 2008 4:49 am

looks great!

maybe a higher temp for shorter time?

you can fix the dryness, but how was the flavour?
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Re: Salmon in puff pastry

Post  Treegje on Sat Dec 27, 2008 8:09 am

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
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Re: Salmon in puff pastry

Post  ILBBQS.com on Tue Dec 30, 2008 3:04 pm

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