Salmon puff pastry

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 40
Baking 30
Portions 4
Freezing No


  • 1 puff pastry
  • 2 salmon pavés
  • 1 carrot
  • 1/2 onion
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 tomato
  • 1 garlic clove
  • 100 ml (6 tablespoons) of cooking cream
  • 1 egg yolk
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  • Brown onion in a pan with a bit of olive oil. Add Les Cultures de chez nous sliced leeks, carrot, tomato and garlic into small chunks. Add cooking cream, pepper and reduce at low heat for 20 to 30 minutes.
  • Slice pastry puff in two. Set a layer of vegetables, then of pavé and cover again with vegetables.
  • Pinch sides to close puff pastry (to avoid vegetables to get out while cooking).
  • With a brush (or with your fingers if you don't have tools), brush puff pastry with egg yolk (which will brown beautifully the puff pastry).
  • Oven bake for 30 minutes at 190 °C (375°F).

Chef's notes

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