Celeriac Salmon Pastilla


Celeriac Salmon Pastilla


  • 1 pastry sheet
  • 1 salmon fillet
  • 1/2 lemon
  • 1/4 celeriac
  • 3 tablespoons of Boursin Cuisine
  • 2 tablespoons of balsamic vinegar
  • 1 glass of waterdill
  • salt pepper
  • olive oil


1 Peel and cut the celeriac into small pieces or cubes. Brown them in a sauté pan in a little olive oil. Add the glass of water and the balsamic vinegar. Simmer for 30 minutes, stirring regularly. Celery cubes should not stick. If so, add a little water.
2 When the celery cubes are tender, add the Boursin Cuisine. Season with salt and pepper. Taste and adjust to taste. Stir regularly then put on low heat. Preheat the oven to 180 ° C (thermostat 6).
3 Cook the salmon fillet in a pan with a little olive oil. Add the dill and lemon juice. Salt and pepper.
4 On a pastry sheet, place the salmon and arrange the celeriac with Boursin around it. Close the pastry sheet and bake for 10 minutes. If necessary, turn halfway through cooking. The pastry sheet should not darken.
To finish
Serve immediately.

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