Salmon Pithivier, Pea Puree and Mustard Cream Sauce - James Martin Chef
This Salmon Pithier with Pea Puree and Mustard Cream Sauce is a perfect parcel...or a posh pasty! Simple, elegant and so tasty!
Ingredients
- 8 large spinach leaves
- 200g salmon cut into 2 squares
- 4 slices smoked salmon
- 100g salmon pate
- Salt and pepper
- 200g ready rolled all butter pastry
- 200g peas
- 50ml double cream
- 1 shallot, peeled and diced
- 1 tbs grain mustard
- 25 ml white wine
- 100ml double cream
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