This is a recipe of my own invention, if you can call it a recipe. It's more like a guide for using leftovers. Leftover salmon, that is.
It came about because I bought a pack of four salmon fillets in the reduced section in the local supermarket. With three of us for dinner that evening, me, Nick and my dad, I cooked them all and that left one piece of cooked salmon to use later. I had ideas to use it in a salad or pasta dish but a trip to Ikea intervened.
For some time we have been buying the pouches of lemon and dill sauce that you can buy in Ikea's food department every time we visit. They have a good shelf life and can be kept in a cupboard so don't take up space in the fridge. You can see them here and they also do a tomato and herb version. You simply pour the sauce over four salmon fillets and bake to get a delicious meal. I have also used it with chicken pieces and it is just as tasty. Mostly we use half of a pack for two pieces of salmon (as normally there are only two of us for dinner) and the rest on some chicken a few days later. I know that this is a cooking cheat but sometimes we can't always be bothered to cook entirely from scratch - plus the fact that this is quick, easy and not too guilt-ridden.
This time I had one cooked salmon fillet and almost half a pack of sauce left in the fridge. Also part of a pack of puff pastry in the freezer.
We had ours warm with some new potatoes and greens but it would have been just as good cold with a salad. Or anything you like....baked beans, ratatouille, you name it, the possibilities are many. I wondered about experimenting by making it into little open tartlettes baked in a mini muffin tray to be served with aperitifs...…..
One cooked salmon fillet, cut into two equal portions
half a pack of puff pastry (ready rolled or otherwise)
half or a third of a pouch of Ikea lemon and dill sauce
1 egg, beaten, to glaze.
Preheat the oven to 180C / 160 fan / gas mk 4. Line a baking sheet with baking paper.
Roll out or cut the pastry into two oblongs about double the size of each piece of salmon fillet. Place each piece of salmon on one half of each oblong. Put spoonfuls of the sauce on top of each piece of fish.
Dampen the edges of the pastry and fold it over to form a parcel. Press the open edges together and seal by pressing with the back of a fork. Brush with beaten egg to glaze.
Bake for 20-25 minutes until the pastry is golden brown and crisp. Serve with salad or veg.
Serves 2 as a main meal. (Smaller parcels could be made to serve more as a starter.)