Crispy candy with salmon, dill and lemon

Crispy candy with salmon, dill and lemon

Ingredients
  

  • 6 salmon steaks of about 100 g
  • 6 pastry sheets
  • 1 bunch of dill
  • 3 tablespoons of heavy cream
  • 3 tablespoons of heavy cream
  • 2 lemons
  • salt pepper

Notes

1 Preheat the oven to 180 ° C. Season the salmon steaks with salt and pepper on each side.
2 Lightly oil the brick pastry sheets using a brush. Take the zest of the 2 lemons. Chop the dill.
3 Place a piece of salmon in the center of a pastry sheet. Sprinkle the chopped dill and lemon zest on the pavement.
4 Roll the pavement in the pastry sheet and hold the ends with wooden picks or chive sprigs to give it the shape of a candy. Repeat step 3 and 4 with each salmon fillet.
5 Place the candies on a baking sheet covered with parchment paper and cook for 10 minutes at rotating heat or 15 to 20 minutes in a traditional oven.
To finish
While cooking in the oven, prepare a sauce with the crème fraîche, the rest of the dill, a lemon juice, salt and pepper.

Article Categories:
Salmon

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