Ingredients
- 1 pound defrosted puff pastry
- 2 1/2 pound salmon fillet cut from the center of the a side of salmon, boned and skinned
- 2 tablespoons chopped flat-leaf parsley
- 1 ounce sliced black truffles
- 3 hard boiled eggs, chopped
- Salt and pepper
- 1 beaten egg
- 2 bunches watercress, for garnish
Directions
Preheat oven to 375 degrees F.
Cut puff pastry into 2 equal size pieces slightly larger than your salmon. Place 1 piece of pastry on oiled or parchment paper lined cookie sheet and set side of salmon on top. Sprinkle with parsley. Lay sliced black truffles over salmon like scales trying to cover entire fish. Sprinkle the chopped hard boiled eggs over truffles and season with salt and pepper.
Place other piece of pastry on top and seal edges and crimp with your fingers. Brush with egg wash and bake until pastry is golden brown, about 40 to 45 minutes. Let cool for 10 minutes and then slice into 6 equal size pieces, garnish platter/plate with watercress and serve.
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By masterchef576
on September 20, 2011
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you cant fail with this
By spunker
Portland
on February 15, 2011
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This was awesome! Michael Symon rocks. Perfect combination with the shaved truffles, eggs and watercress. This would be a great dish for New Years Eve or for a lovely addition to any elegant table.
By patbhardy_12867463
San Antonio, 83
on May 14, 2010
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I recently had Salmon in Puff Pastry at a wedding reception and enjoyed it very much. I couldn't wait to try it when I returned home. I was unable to find black truffles at the time, and didn't want to wait for an extended shopping trip, so I returned to Foodnetwork.com and found Salmon Wellington by Captain Charles Childs. I borrowed a few ingredients from his recipe (butter, lemon juice, garlic, artichokes, and capers and added a few of my own (fresh mushrooms sliced, parsley, and black olives and Wa La! I had a superb Salmon for dinner. A few nights later I did a small salmon fillet with nothing but butter, garlic, and capers and found it equally as good. I had never used puff pastry except for sweet dishes but can't wait to see what will appear next in my kitchen.
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