Preparation time is 20minutes
Cook time is 55minutes
Total time is 1hours 15minutes
Serve is for 4 people
Estimated cost per serve is 19.07 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 3tablespoons dill, chopped
- 2tablespoons grainy mustard
- 2tablespoons lime juice
- 1tablespoons caster sugar
- 2/3 cup double cream
- 2 small fennel bulbs, thinly sliced
- 2tablespoons olive oil
- 750grams salmon fillet skinned
- 4 eggs, hard-boiled, quartered
- 250grams puff pastry
- 1 egg, beaten, yolk only (to glaze)
- 1teaspoons salt
- 1teaspoons pepper
Nutrition per serving
4020kJ / 960Cal
4020 Kilojoules or 960 Calories
46% of daily energy intake*
Protein
50.8grams
Fat
69.0grams
Carbs
35.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Mix together the dill mustard lime juice and sugar in a bowl. Stir in the cream and a little seasoning.
Step 2 of 5
Put the fennel in a 2 litre shallow ovenproof dish or pie dish. Drizzle with the oil and bake in a preheated oven 200°C, Gas Mark 6 for 20 minutes turning once or twice during cooking until softened.
Step 3 of 5
Cut the salmon into 8 chunky pieces and add to the dish with the egg quarters tucking them between the fennel slices so that all the ingredients are evenly mixed. Spoon the cream mixture over and return to the oven for 15 minutes.
Step 4 of 5
Roll out the pastry on a lightly floured surface and cut out 8 x 6 cm squares. Brush the tops with egg yolk to glaze and make diagonal markings over the surface of the pastry with the tip of a sharp knife. Sprinkle with pepper.
Step 5 of 5
Place a double thickness of greaseproof paper over the dish of salmon and put the pastry squares on the paper. Bake for 10-15 minutes until the pastry is risen and golden. Slide the pastry squares on to the salmon and serve with a herb salad.
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