PUFF PASTRY-WRAPPED SALMON COULIBIAC WITH BASIL AND SPRING ONIONS
Ingredients
- 150g/5½oz ready-rolled puff pastry
- 1 free range egg
- beaten
- 6 fresh basil leaves
- 150g/5½oz salmon fillet
- skin removed
- 1 spring onion
- cut into strips the same legnth as the salmon fillet
- 2 tsp honey
- salt and freshly ground black pepper
Directions
- Preheat the oven to 200C/400F/Gas 6.
- Place the pastry on a baking sheet and brush the edges with beaten egg.
- Lay the basil leaves in the middle of the pastry
- top with the salmon fillet
- then the whole spring onion
- drizzle with honey
- season to taste with salt and freshly ground black pepper
- then wrap the edges of the pastry over the salmon to make a parcel.
- Brush with more beaten egg and bake in the oven for 12 minutes
- or until puffed up and golden on top.
- To serve
- slice in half on the diagonal.
