Ingredients
- 600 g of thick salmon fillets
- 300 g of Philadelphia
- 1 lemon
- 600 g of puff pastry
- 1 lightly beaten egg
- Salt and pepper
Instructions
- Halve the salmon in the thickness, again across the width, and lightly season with salt and pepper (8 pieces).
- Grate the zest from the lemon, free the flesh of all pith, skin and cut it into small pieces.
- Season the cheese with a little salt and pepper, stir in the lemon pieces and zest.
- Roll out the pastry and cut 4 squares, each 1½ cm larger than the fish and 4 more 2½ cm bigger.
- Place 4 fish pieces on the smaller pieces of pastry, cover each with ¼ of the cheese and place the 4 other pieces of fish on top.
- Coat the exposed edges of the pastry with the egg, cover with the larger pieces of pastry and press the edges with a fork.
- Bake for 25 minutes in the oven pre-heated to 220º C.
Notes
Serve it with a vegetable such as fennel or mangetout peas.