Ingredients
Calvo Natural Salmon
1 rectangular puff pastry base
3 leeks
150g shiitake mushrooms
1 onion
300g cream
Salt
Pepper
1 egg
Butter
1 tsp dried dill
Extra virgin olive oil
1 rectangular puff pastry base
3 leeks
150g shiitake mushrooms
1 onion
300g cream
Salt
Pepper
1 egg
Butter
1 tsp dried dill
Extra virgin olive oil
Preparation
50 minutes
Clean the leeks and mushrooms. Finely julienne the onion, slice the leek into half-moons and slice the mushrooms thinly.
Heat a tablespoon of butter and a tablespoon of extra virgin olive oil, then gently fry the onion and leeks with a little salt and pepper. Halfway through cooking, add the mushrooms; once everything is softened, add the cream and reduce until you have a thick filling. Leave to cool slightly, then add the dill, egg and salmon. Mix everything together and set aside.
Place the puff pastry in a baking tin and add the filling. Bake in a preheated oven at 180°C for 40 minutes.
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