Dill & Mustard Baked Salmon
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 1hr 0mins
-
- Serves
- 4
-
- Calories
- 952
Tender salmon in a tangy dill and mustard sauce, topped off with crisp, buttery puff pastry. This would make a delicious light supper served with a salad.
recipe updated 14 Oct 2020
Ingredients
-
- Fennel bulb
- 2
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- Salmon fillet
- 750 g
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- Boiled eggs
- 4
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- Egg yolk
- 1
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- Double cream
- 150 ml
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- Dill
- 3 tablespoons
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- Lime juice
- 2 tablespoons
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- Wholegrain mustard
- 2 tablespoons
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- Caster sugar
- 1 tablespoon
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- Salt & pepper
- as needed
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- Olive oil
- 2 tablespoons
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- Puff pastry
- 250 g
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- Black pepper
- as needed
Tools
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Oven
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Parchment paper
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Small bowl
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Ceramic baking dish - 13 x 9 x 2"
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Work surface
Step preview
- Pre-heat oven - 199°C
- Add double cream, dill, lime juice, wholegrain mustard and caster sugar to a clean small bowl
- Season with salt & pepper
- Mix until well combined
- Add fennel bulb to a clean ceramic baking dish
- Drizzle with olive oil
- Add salmon fillet and boiled eggs to the ceramic baking dish
- Transfer mixture to ceramic baking dish
- Get a clean work surface
- Flour lightly
- Roll out puff pastry onto the work surface
- Cut into squares
- Brush with egg yolk
- Sprinkle with black pepper
- Layer ceramic baking dish with parchment paper
- Transfer pastry to ceramic baking dish
- Bake until light golden - 15 min, 199°C
- Arrange
- Serve