Salmon en Croute with Lemon Risotto
TM5 TM6

Salmon en Croute with Lemon Risotto

Ingredients

Puff Pastry with Salmon Cream

  • 275 g puff pastry, ready-rolled (see tip)
  • 30 g onion, halved
  • 1 garlic clove
  • 10 g unsalted butter
  • 50 g cream, min. 30% fat (see tip)
  • 250 g cream cheese with herbs
  • 10 - 20 g lemon juice, freshly squeezed, to taste (optional)
  • 2 sprigs fresh dill, leaves only
  • 1 pinch fine sea salt
  • 1 pinch ground black pepper
  • 200 g fresh salmon fillets, thin, cut in bite-sized pieces
  • 150 g smoked salmon, cut in bite-sized pieces
  • 1 egg yolk, from medium egg, lightly beaten, for glazing

Lemon Risotto

  • 50 g Parmesan cheese, cut in pieces (2 cm)
  • 50 g onions, quartered
  • 10 g olive oil
  • 40 g unsalted butter, diced
  • 320 g risotto rice (e.g. carnaroli, Arborio), 10-15 minutes cooking time (see tip)
  • 40 g dry white wine
  • 740 g water
  • 100 g lemon juice
  • 1 vegetable stock cube (for 0.5 l), crumbled
  • ½ tsp fine sea salt
  • 2 lemons, finely grated zest only
  • ¼ tsp ground black pepper

Nutrition
per 1 portion
Calories
3206 kJ / 763 kcal
Protein
25 g
Carbohydrates
62 g
Fat
45 g

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