|Chef Paul Prudhomme's Louisiana Kitchen|
|by Paul Prudhomme|
Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous.
Results 1 - 10 of 54 for salmon pastry
Result Page: 1
FOR MOUSSE: Coarsely chop salmon in processor. Add ... inches. Roll 1 pastry dough sheet out ... help of Pepperidge Farm's puff pastry sheets it's a breeze.
In a small, ... juice. Cut the salmon into four serving ... out the puff pastry to a thickness ... cream and spoon alongside the packets. Yield: 4 servings.
Generously grease a ... drain and flake salmon, removing and ... with dough ends. Seal edges. Bake at 375 degrees for 30 minutes. Serves with garnishes.
Generously grease a ... drain and flake salmon, removing and ... and chives. Garnish platter with tomato wedges and celery leaves. Makes 4 to 6 servings.
Generously grease a ... drain and flake salmon, removing and ... seal. Bake on 375 degrees for 30 minutes. Loosen edges. Serve with sour cream and chives.
Grease 5-cup ovenproof ... drain and flake salmon, discard skin ... edges - invert onto platter. Serve with sour cream and chives. Makes 4 to 6 servings.
Preheat oven to ... spray. Top with salmon. Sprinkle salmon ... floured surface, roll pastry into 16x12-inch rectangle. ... cooked through, about 20 minutes.
Drain salmon; reserve liquid. ... mix. Pour into pastry shell. Bake in ... salmon mixture is set. Let stand 8 to 10 minutes before cutting. Six servings.
Whisk together egg, ... onion, cheese and salmon into egg mixture ... flan tin with pastry. Pour filling ... and cook for 20 minutes. Garnish with parsley.
Mix all first ... together. After rolling pastry out, place salmon preparation on it ... approximately 45-60 minutes. Serve with warmed celery sauce above.
Result Page: 1
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