PREPARATION TIME 30 MINUTES
TOTAL COOKING TIME 45 MINUTES
Serve hot or cold, as an entrée or main course
500 g (1 lb 2 oz) pâte feuilletée, or 2 packets puff pastry
800 g (1 lb 12 oz) fresh skinless salmon
1 small bunch dill
300 ml (10½ fl oz) thin (pouring) cream
3 teaspoons pastis (anise-flavoured liqueur)
2 French shallots
3 teaspoons fennel seeds
Salt and pepper
1 small bunch basil
1 teaspoon poppy seeds
Cut 200 g (7 oz) of the salmon into 5 mm (¼ inch) slices.
Pluck the dill leaves. Process the rest of the salmon with the dill, 4 eggs, the cream and the pastis in a food processor until smooth. Finely chop the shallots. Add the fennel seeds and chopped shallots to the salmon mixture, then season. Pluck the basil leaves.
ASSEMBLY AND COOKING
Divide the dough in half and roll out two rectangles of the same size until about 3 mm (¹?8 inch) thick.
Line a baking tray with baking paper and lay one rectangle of dough on top. Spread over half the salmon mixture, leaving a 1 cm (½ inch) border all around. Cover with basil leaves and slices of salmon, then spread over the remaining mixture.
Whisk the remaining egg and use it to glaze the edges. Cover with the second piece of pastry. Seal the two rectangles of pastry dough together by pinching the edges. Glaze the top of the pie and scatter with the poppy seeds. Bake at 180°C (350°F/Gas 4) for 45 minutes.
PREP 10 MINUTES | COOK 30 MINUTESOn November 10, 2017
This summery dish was bought out by Nonna Sardo. The delicate basil and tangy lemon mixed with the flavour of aniseed from the brown sugar make a very simple dish...On April 12, 2013
I wanted to do a flour stencil on bread, so I decided to try it on this buttermilk and honey loaf. I sprinkled oats around the edges of the loaf...On August 5, 2016
Buckwheat and beetroots have wonderful grounding properties — they nourish and balance — which is something I love about this salad. It’s great as is, for a filling lunch, or...On May 13, 2016
This week a pregnant Jessica Biel along with friends Kimberly Muller and Estee Stanley unveiled the new logo for their upcoming bakery, Au Fudge.On February 11, 2015
THIS EASY-TO-MAKE MEAL LOOKS SO IMPRESSIVE WHEN BROUGHT TO THE TABLE IN ITS ROASTING DISH. SERVE IT WITH GRAPEFRUIT-SPIKED CAMPARI AND MAKE BELIEVE YOU’RE IN A SICILIAN TRATTORIA (FANCY!).On October 3, 2014