The savory pastry bundles with stuffed salmon are a rich and unique main course to present at a lunch or dinner with guests.

More than a second course, it could be defined as a unique dish, given its consistency: salmon fillets stuffed with potatoes and porcini mushrooms, all in a shell of brisée pastry.

The savory pastry bundles with stuffed salmon are simple to prepare, yet refined.

The salmon fillets are baked in the oven covered with a layer of potatoes, while the mushrooms are cooked in a pan to be added later.

The taste of salmon is one of the most renowned in cooking, its unmistakable texture combined with the aroma of mushrooms and potatoes makes this dish tasty and tempting.

I used two frozen wild salmon fillets, preparing two single portions, but if desired, you can prepare it with a whole fresh salmon fillet and cut it into portions when serving.

savory pastry bundles with stuffed salmon

Portions: 2
Cooking methods: Oven, Stove
Cuisine: Italian

Ingredients

9 oz of frozen wild salmon
1 cup of potatoes
3.5 oz of porcini mushrooms
1 sheet of brisée pastry
1 bunch of parsley
to taste of salt
to taste of garlic powder
to taste of white pepper
to taste of EVO oil

Steps

Peel the potatoes, wash them and slice them thinly, season with salt.
Take a baking dish, drizzle with some EVO oil and place the thawed salmon fillets seasoned with salt, garlic powder, and white pepper on top.
Cover with the potato slices and bake at 400°F for 30 minutes, cooking for 15 minutes on both sides, then the last 15 minutes only on top to brown the potatoes.
Meanwhile, while the salmon is cooking, prepare the porcini mushrooms by slicing them and adding them to a pan with some EVO oil.
Add salt, garlic powder, chopped parsley, and white pepper.
Stir fry in the pan for 4-5 minutes, adding a bit of water to cook for another 5 minutes.
Turn off and set aside.
Open the package of brisée pastry and cut it in half. At both ends, make cuts to form strips that we will braid.
Place the salmon with potatoes on each half.
Add the porcini mushrooms on top.
Start closing by crossing the strips.
Bake again at 400°F for about 40 minutes to brown the brisée pastry.