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Le Chaudron recipe
Feuilletés au saumon
Salmon puff pastry parcels
⏱ 30 minServes 12Easy245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients12 servings
1all-butter puff pastry300 g (11 oz)
300 g (11 oz)fresh salmon fillets
200 g (7 oz)smoked salmon
150 g (5 oz)cream cheesecream cheese
1large bunch of fresh dill
1bunch of chives
2egg yolks1 for glazing
100 ml (½ cup)thick crème fraîche
60 g (2 oz)unsalted butter
1lemon
1 pinchnutmeg
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 all-butter puff pastry 300 g (11 oz)
- 300 g (11 oz) fresh salmon fillets
- 200 g (7 oz) smoked salmon
- 150 g (5 oz) cream cheese cream cheese
- 1 large bunch of fresh dill
- 1 bunch of chives
- 2 egg yolks 1 for glazing
- 100 ml (½ cup) thick crème fraîche
- 60 g (2 oz) unsalted butter
- 1 lemon
- 1 pinch nutmeg
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F) convection. Remove every pin bone from the 300 g (10½ oz) salmon with fish tweezers. Remove any skin.Making it from scratch? See the puff pastry — ≈ 45 min
- Cut the fresh salmon into even 1.5 cm (⅝ in) cubes. Cut the smoked salmon into 1 cm (⅜ in) strips.
- Make the filling in the large bowl: mix the fresh salmon cubes, smoked salmon strips, fresh cheese, crème fraîche, 1 egg yolk, grated lemon zest, salt, pepper and a pinch of nutmeg.
- Finely snip the large bunch of dill and the chives, thin stems included (they add flavor). Stir half the herbs into the filling.
- Roll the all-butter puff pastry 3 mm (⅛ in) thick. Cut 12 rectangles, 8x12 cm (3x5 in). Place 6 on the large parchment-lined sheet as the bases.
- Top each base with 2 heaping tbsp of the salmon filling, leaving a 1 cm (⅜ in) border all around for sealing.
- Brush the edges lightly with water. Lay a second rectangle over each one. Press the edges with your fingers or a fork to seal.
- Brush with beaten egg yolk. Cut 2 small slits on top to let steam escape. Bake 20 minutes at 200°C (400°F) until golden and crisp. Serve warm, sprinkled with the remaining herbs.
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