Salmon en Croute with Lemon Risotto

Name: Salmon en Croute with Lemon Risotto
Prep time: 25 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 240 g puff pastry, ready-rolled; 20 g onion; 1 garlic clove; 5 g unsalted butter; 35 g cream, min. 30% fat; 170 g cream cheese with herbs; 1 pinch fine sea salt; 1 pinch ground black pepper; 2 sprigs fresh dill; 130 g fresh salmon fillets; 100 g smoked salmon; 1 egg yolk; 35 g Parmesan cheese; 35 g onion; 30 g unsalted butter; 10 g olive oil; 200 g risotto rice; 25 g dry white wine; 500 g water; ½ vegetable stock cube (for 0.5 l); &frac13; tsp fine sea salt; 65 g lemon juice; ¼ tsp ground black pepper; 1 lemon

5.0 1 rating

Prep. 25 min

Total 45 min

4 portions

Ingredients

Puff Pastry with Salmon Cream

puff pastry, ready-rolled (see tip)
240 g
onion halved
20 g
garlic clove
1
unsalted butter
5 g
cream, min. 30% fat (see tip)
35 g
cream cheese with herbs
170 g
fine sea salt
1 pinch
ground black pepper
1 pinch
fresh dill leaves only
2 sprigs
freshly squeezed lemon juice (optional) to taste
5 - 15 g
fresh salmon fillets thin, cut in bite-sized pieces
130 g
smoked salmon cut in bite-sized pieces
100 g
egg yolk from medium egg, lightly beaten, for glazing
1

Lemon Risotto

Parmesan cheese cut in pieces (2 cm)
35 g
onion quartered
35 g
unsalted butter diced
30 g
olive oil
10 g
risotto rice (e.g. carnaroli, Arborio), 10-15 minutes cooking time (see tip)
200 g
dry white wine
25 g
water
500 g
vegetable stock cube (for 0.5 l) crumbled
½
½ tsp vegetable stock paste, crumbled
fine sea salt
⅓ tsp
lemon juice
65 g
ground black pepper
¼ tsp
lemon finely grated zest only
1