Salmon Pithivier, Pea Puree and Mustard Cream Sauce
This Salmon Pithier with Pea Puree and Mustard Cream Sauce is a perfect parcel...or a posh pasty! Simple, elegant and so tasty!
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Cooking tools:
- Blender
- Cookie cutter
- Pastry brush
- Teacup
- Oven
- Pot
- Colander
- Saucepan
- Baking sheet
- Parchment paper
- Plastic wrap
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 8 large spinach leaves
- 200g salmon cut into 2 squares
- 4 slices smoked salmon
- 100g salmon pate
- Salt
- 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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