Name: Salmon Pithiviers
Yield: Serves 6 or more
Cuisine: British
Ingredients: juice of ½ lemon; 700 g middle salmon fillet, skin removed; 75 ml crème fraîche; 125 g chestnut mushrooms, roughly chopped; 1 garlic clove, finely chopped; 65 g butter; 1 large onion, finely chopped; salt and freshly ground black pepper; 2 tbsp tarragon, chopped; 450 g baby spinach; 2 tbsp Parmesan, grated; 125 g ricotta; 450 g all-butter puff pastry; pinch of nutmeg; 1 egg, beaten

Preparation info

Serves
6
or more

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

This looks fantastic as the centrepiece of a buffet, and everyone is always impressed by a big pie. The crème fraîche and ricotta keep the salmon juicy, and the tarragon and mushrooms give a wonderful flavour. All in all, it’s a perfect party dish.

Ingredients

65 g butter
1 large onion, finely chopped
1 garlic clove, finely chopped

Method

Preheat the oven to 220°C (200°C fan).

In a large saucepan, melt half the butter and gently fry the onion and garlic until soft and translucent. Add the mushrooms and fry until everything is tender and any liquid has evaporated, then stir in the crème fraîche and

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Ingredients

Method

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