Alive and Cooking


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(Serves 4)
2 x 200g salmon steaks, skin removed
1 sheet of puff pastry
1 sheet of short crust pastry
100g bocconcini
1tbsp capers, finely chopped
100g cottage cheese
½ cup curly parsley, finely chopped
½ cup coriander, finely chopped
1 egg
150ml cream
¼ grated lemon zest
2 drops lemon juice
2 tsp arrowroot
1tbsp grated Parmesan


Cut the shortcrust pastry in half and spread each half with the cottage cheese.
Sprinkle over the chopped herbs and chopped capers, then place one salmon fillet on top.
Slice the bocconcini and place on top of the salmon.
Cut the puff pastry in half egg wash the shortcrust edges then place the puff pastry on top and crimp the edges the seal brush the top with egg then bake at 195°c for about 15-20 minutes or until crispy and golden.
Place the cream, lemon zest, 2 drops of lemon juice and parmesan into a pan and heat until the cheese is melted, then mix the arrowroot with cold water until smooth and stir into the just boiling cream and stir until thickened.
Serve the Salmonetti with the delicate, tangy cream sauce.