Salmon en Croute with Lemon Risotto
TM6 TM5

Salmon en Croute with Lemon Risotto

4.6 ( 56 ratings )

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 diced
  • 50 g cream, min. 30% fat (see tip)
  • 250 g cream cheese with herbs
  • 10 - 20 g freshly squeezed lemon juice 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 onion 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
    or 1 tsp vegetable stock paste homemade
  • ½ tsp fine sea salt
  • 2 lemons finely grated zest only
  • ¼ tsp ground black pepper

Nutrition
per 1 portion
Calories
772.4 kcal / 3231.7 kJ
Protein
25.3 g
Fat
45.7 g
Carbohydrates
64.4 g
Fibre
15.8 g
Saturated Fat
23.2 g
Sodium
1005 mg

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