Salmon And Dill Coulibiac
|Olive oil||2 Teaspoon|
|Leeks||400 Gram, finley sliced (2 Small Ones)|
|Finely grated parmesan cheese||80 Gram (1 Cup)|
|Stale breadcrumbs||70 Gram, toasted (1 Cup)|
|Finely chopped fresh dill||2 Tablespoon|
|Salmon fillets||800 Gram (4 In Number, Atlantic Variety)|
|Frozen puff pastry||4 , thawed|
|For horseradish sauce|
|Onion||150 Gram, finely chopped (1 Medium)|
|Horseradish cream||1 Tablespoon|
Heat oil in medium pan; cook leek, stirring, until soft.
Remove from heat; stir in cheese, breadcrumbs and dill.
Halve salmon fillets horizontally.
Halve pastry sheets; round corners of each half to make oval shapes.
Place about 1/4 cup leek mixture on 1 piece pastry, leaving a 2 cm border; top with 1 piece salmon, then another 1/4 cup leek mixture and another piece salmon.
Brush edges of pastry with water, place 1 piece pastry over salmon; turn up bottom edges and press with fork to enclose filling.
Repeat process with remaining leek mixture, pastry and salmon pieces, [can be prepared ahead to this point; refrigerate overnight or freeze] Place coulibiac on oiled oven tray; spray with cooking oil spray.
Bake, uncovered, in hot oven about 20 minutes or until browned lightly and heated through; serve with Horseradish Sauce.
Horseradish Sauce Heat oil in small pan; cook onion, stirring, until browned lightly.
Add horseradish and cream.
Bring to boil; simmer, stirring, about 1 minute or until mixture thickens sLightly and is heated through.
Just before serving, stir in dill.