|New British Classics|
|by Gary Rhodes|
In this collection of recipes Gary Rhodes has modernized and enhanced many classic dishes.
Tip: Try puff pastry for more results.
Results 1 - 10 of 10 for salmon puff pastry
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 ... Roll out the puff pastry to a thickness ... and spoon alongside the packets. Yield: 4 servings.
Preheat oven to ... spray. Top with salmon. Sprinkle salmon ... floured surface, roll pastry into 16x12-inch rectangle. ... cooked through, about 20 minutes.
FILLING: Melt butter ... and chill. Roll pastry on a floured ... remaining dough. Place salmon fillets on a ... for salmon in puff pastry. It is ... the same meal twice.
Add salt and pepper to the salmon. Cut the ... juices. Defrost the puff pastry according to the ... cooked salmon/pastry over the mushroom sauce and garnish.
Divide salmon into two portions ... aside. Roll out puff pastry into two pieces ... sherry, then season with salt and pepper. Serve hot with Salmon Wellington.
Preheat oven to ... of the defrosted puff pastry into 3 equal ... top with smoked salmon and a sprinkling ... long "sandwiches" into four or five pieces.
Preheat oven to ... each serving, divide pastry dough sheet lengthwise. ... minutes or until brown. Serve with Hollandaise or Bernaise sauce and garnish.
Allow frozen pastry sheet to stand ... sheet. Cover with salmon mousse. Lay second ... browned. Cut crosswise to serve. Serve with Sauce For Red Snapper.
Prepare the Salmon Mousse first, then ... cups. The salmon mousse may be prepared in advance and refrigerated, covered, up to 4 hours. Yields 4 servings.
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