I have been planning on making this but never got the chance to do it. Thanks to Simone, the procrastination is over=;) We love love it!
I didn't have time to make the shortcrust pastry so i used the store bought puff pastry. I wanted some acidity on the filling, i decided to use piri-piri sauce in lieu of the orignal filling.
The only issue I wanted to address the next time i make this are the sides, they were half baked because they were thicker than the middle part. Maybe i should have baked it a bit longer?, but then i was worried that the salmon will be overcooked. I will definitely try Audax suggestion to cover the middle part with foil and bake the sides a bit longer.
I wanted to make the beef wellington before the reveal date but due to time constraint i just couldn't do it. I am planning on making them New Year.
Pls. check HERE for the entire recipes (Shortcrust Pastry, Salmon En Croute and Beef Wellington)
PIRI-PIRI SAUCE
Y: 1 ½ Cup
4 red bird’s eye chilies, take out seeds and ribs on two. (Original calls for 8 but I find it too much)
½ C fresh lemon juice
1 preserved Meyer lemon **
Cilantro (few bunches)
Parsley (few bunches)4 red bird’s eye chilies, take out seeds and ribs on two. (Original calls for 8 but I find it too much)
½ C fresh lemon juice
1 preserved Meyer lemon **
Cilantro (few bunches)
3 garlic cloves
½ C olive oil (add more if needed)
Instructions:
Puree the ingredients until smooth. Add oil in a slow and steady stream until you get the right sauce consistency.
**I added 1 whole homemade preserved Meyer lemons.
**Store in an airtight container and refrigerate for up to 2 weeks.
PRESERVED MEYER LEMONS RECIPE HERE
Parsley, Cilantro, Sundried Tomatoes, Preserved Meyer Lemons
Pureed Piri-Piri Sauce
Check my other dish using the piri-piri sauce Shrimp Piri-Piri
Alaskan Sockeye Salmon
Spread the Piri-piri sauce with chopped sun dried tomatoes then top it w/ the other half of the salmon
Salmon En Croute ready for the oven
Fresh off the oven
Served this beautiful Salmon En Croute w/ Pan seared Asparagus with Sun Dried Tomatoes. Check HERE for the recipe
Wow so beautiful! I always look forward to reading your take on the DC Challenges, you make the most interesting variations! Christmas is in full swing here :) Maligayang Pasko at Manigong Bagong Taon!
ReplyDeletelove the little twist on the challenge. amazing pictures and the result looks delicious.
ReplyDeletewow that looks amazing! Thanks for the piri-piri sauce recipe, it sounds delicious. I love your take on this challenge, very creative!
ReplyDeleteOh I love the sauce that you made to go with the salmon here - and the presentation is just lovely by using two fillets and sandwiching the sauce in between. Great job!
ReplyDeleteGreat idea to add the piri piri sauce! love the addition and I am glad you liked the challenge! I still have to make the beef wellington myself too!
ReplyDeletePiri Piri?!?! Yum! Love those spicy little peppers. I bet the sauce was fantastic with this!
ReplyDeleteOh wow! It looks so gorgeous, and I love the idea of sun dried tomatoes - such a great combination!
ReplyDeleteGreat job on this challenge. It's beautiful! Love the side dish idea!
ReplyDeleteYou did such a beautiful job (as always!) My husband nearly lost it when he saw that you'd paired the salmon with piri-piri sauce. It just sound phenomenal!
ReplyDeleteNice work with the challenge. Bet the piri piri sauce would have gone nicely with this dish. Certainly a change from the norm :)
ReplyDeleteWithin one glance, your photos have said it all! All I need to do is to enjoy looking at your photos and visualize how good the whole thing has come together!
ReplyDeleteSawadee from Bangkok,
Kris
i agree that some acidity is needed with the salmon. the piripri sauce sounds like the perfect addition!
ReplyDeleteOoooh that piri piri sauce sounds awesome! I was thinking about adding oven roasted tomatoes to my salmon en croute and this confirms that I probably should have!
ReplyDeleteWow, that looks absolutely wonderful! Great job on the challenge, just gorgeous!
ReplyDeleteBeautiful, beautiful job on the salmon en croute and your photos are stunningly beautiful..every detail just beckoning me to dive in - especially hat pir piri sauce! Amazing work all around!
ReplyDelete