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Salmon puff pastry

Featured in Ocean fresh catch of the day.

This puff pastry blends the mild flavor of fresh salmon with creamy, tender leeks. The woven crust gives it an elegant touch, perfect for special occasions or casual dinners with friends.

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alicia in the kitchen
Updated on Mon, 17 Mar 2025 15:01:33 GMT
A golden puff filled with salmon, creamy leeks, and peas, served on a plate with olive oil drizzle. Pin it
A golden puff filled with salmon, creamy leeks, and peas, served on a plate with olive oil drizzle. | tasteofsavor.com

Today I'm sharing my go-to puff pastry creation that always wows everyone at the dinner table. The tender salmon pairs wonderfully with slow-cooked leeks, all wrapped in golden, flaky pastry. This dish has become my signature when I want to impress guests without spending forever in the kitchen.

Eye-catching puff pastry that impresses

What I love about this dish is how simple it is. Just 20 minutes of prep time gets me a stunning meal with that beautiful braided top that catches everyone's attention. My guests can't get enough of cutting into it and finding the soft salmon heart and sweet leeks inside—a combo that works every single time.

Shopping list for perfect puff pastry

  • Puff pastry: A nice round sheet with real butter
  • Salmon: 350g of fresh, quality fillets
  • Leeks: 220g including some green parts for flavor
  • Cream: 50g thick 15% fat content
  • Cheese: 50g freshly grated Emmental
  • Extra flavors: Mustard, salt, pepper, good olive oil
  • Finishing touches: One egg for brushing, poppy seeds for decoration

The step-by-step puff pastry magic

First tackle the leeks:
Cook them down in a splash of olive oil with a dash of white wine. Then mix in mustard, cream, and seasonings.
Prep the salmon:
Pat it dry with paper towels and cut it to fit the pastry shape.
Build the filling:
Arrange salmon and leeks in the middle, then sprinkle cheese on top.
The braiding trick:
Cut the edges into strips and braid them carefully. Brush with egg yolk and add some seeds.
Baking to perfection:
Chill for 30 minutes so the pastry sets, then bake at 200°C for 30 minutes until golden brown.
Four golden puff pastries filled with leeks and ham, displayed on a serving dish. Pin it
Four golden puff pastries filled with leeks and ham, displayed on a serving dish. | tasteofsavor.com

Insider tips for success

I often make my puff pastry ahead of time and keep it in the fridge until it's ready to bake. Adding fresh dill or parsley can totally change the flavor profile. For a complete meal, I serve it with my favorite Camargue rice and a homemade paprika and white wine sauce.

Frequently Asked Questions

→ How do you braid the pastry properly?

Cut even strips along the sides of your dough. Alternately fold them over the filling and press down lightly on the edges to secure them.

→ Can I make this ahead of time?

Yes, prepare it up to the braiding step and store it in the fridge for up to a day. Take it out 30 minutes before baking and brush with egg just before putting it in the oven.

→ How can I prevent soggy puff pastry?

Make sure to drain the cooked leeks well. Let them cool completely before placing them on the dough so excess moisture doesn't ruin the crust.

→ Can I freeze this puff pastry?

You can freeze it unbaked without brushing on the egg wash. When ready to bake, thaw, brush with egg, and add 5–10 extra minutes to the cooking time.

→ What sauce pairs well with it?

A light paprika sauce or a zesty lemon-based one works beautifully. Fresh herb whipped cream is also a great choice.

Salmon leek puff

A golden, crispy pastry filled with creamy leeks and fresh salmon—great for an elegant, tasty meal.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Alicia

Category: Seafood

Difficulty: Intermediate

Cuisine: French

Yield: 4 Servings (1 pastry)

Dietary: ~

Ingredients

01 1 sheet of puff pastry.
02 350 g salmon fillets.
03 220 g sliced leeks.
04 15 g olive oil.
05 1 tablespoon white wine.
06 1 teaspoon mustard.
07 50 g cream.
08 50 g shredded Emmental cheese.
09 1 egg for brushing.
10 Optional: poppy or sesame seeds.
11 Salt.
12 Pepper.

Instructions

Step 01

Chop up the leeks into thin slices and clean them. Cook with olive oil and wine, then mix in mustard, cream, salt, and pepper. Let it simmer for about 3 minutes.

Step 02

Pat the salmon dry and cut it into smaller pieces if it’s too large.

Step 03

Roll out the pastry, place the salmon in the middle, spread the leeks over it, and sprinkle the grated cheese on top.

Step 04

Cut strips along the pastry edges, fold them over the filling to create a braid, and brush with a beaten egg.

Step 05

Chill everything for 30 minutes, then bake at 200°C for half an hour until the top looks golden.

Notes

  1. Tastes great served warm with rice and paprika sauce.
  2. Chilling the pastry before baking makes it turn out better.

Tools You'll Need

  • Oven.
  • Frying pan.
  • Baking tray.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Fish.
  • Eggs.
  • Dairy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 520
  • Total Fat: 35 g
  • Total Carbohydrate: 28 g
  • Protein: 25 g