Salmon is such a healthy fish and so versatile in the kitchen, the variety of recipes for it are endless. What makes this lovely fish so great to cook with is it marries beautifully with so many flavors, and is especially good with the ones here in this Asian-style salmon pasty.
A pasty is such a great dish as it is wonderful fresh from the oven, but equally excellent served cold in a lunch box or as a hand-held snack. You can make them plate-sized, as is shone here, tinier for small hands, or bigger for cutting and slicing large pieces for your guests if you're throwing a dinner party. It is really up to you.
Use salmon pieces, or if you cannot buy those, then use a fillet. Just make sure that if you are using a fillet, that you remove the skin and flake the fish, or cut into small pieces before starting the recipe.
- 12 oz./320 g. puff pastry (ready rolled)
- Flour for dusting
- 6 oz./180 g. salmon fillet pieces
- 1 fresh unwaxed lime (washed)
- 1 teaspoon Sumac
- 1 teaspoon fresh ginger (grated)
- 2 tablespoons cilantro (or coriander leaves, finely chopped)
- Pinch sea salt
- Pinch black pepper (freshly ground)
- 4 tablespoons sour cream
- 1 egg (beaten)
Gather the ingredients.
Carefully unroll the puff pastry onto a work surface dusted lightly with flour. Cut 4 (5-inch diameter) circles. Put these into the refrigerator to chill while you prepare the filling.
Place the salmon pieces into a bowl, check carefully to make sure there are no bones.
Zest the rind of the lime, then squeeze the juice into a small container and keep to one side.
Add the lime zest, Sumac, ginger and 1 tablespoon of the cilantro to the salmon. Mix carefully without breaking up the salmon too much. Add 2 teaspoons of lime juice, the salt and pepper, and stir again.
Place two circles of puff pastry onto a greased baking sheet and brush with beaten egg.
Divide the salmon mix between the two circles leaving a 1/2-inch border.
Cut out a 1/4-inch circle into the center of the two remaining pastry discs, then gently stretch over the filling to meet the bottom one. Pinch the edges together with your finger and thumb to seal and to create a decorative finish.
Pop the pasties back into the refrigerator to chill for 20 minutes.
Meanwhile, preheat the oven to 400 F/200 C.
Remove the pasties from the refrigerator. Using a coffee spoon, or a tiny funnel, pour a teaspoon of sour cream through the central hole of each pastry -if the filling is blocking the hole, ease away using the end of a spoon- then brush each pasty generously with beaten egg.
Cook in the center of the oven for 35 to 40 minutes, or until the pastry is puffed up and golden brown. The cream may bubble a little and come out of the top of the pasty, but do not worry.
Mix the remaining sour cream with the remaining cilantro and a little lime juice to taste. Cover with plastic wrap and store in the refrigerator until needed.
Once the pasties are cooked, remove from the oven. They can be eaten hot with extra sour cream and a slice of lime, or leave to go cold. (Just make sure that you are following the guidelines for refrigerating leftovers, as you don't want to make yourself sick from improper storage.)
Note: The pasties can be made ahead of time up to where they are assembled to be put into the fridge to chill, but at this point may be frozen instead to finish later. Once defrosted. Continue by adding the cream and cook as directed above.