Salmon Pithivier with Wine, Chive and Cream Sauce
This Salmon Pithivier with Wine, Chive and Cream Sauce is a perfectly sized meal in a pastry parcel. Packed with salmon, pate, spinach!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Dariole mold
- Plastic wrap
- Saucepan
- Colander
- Paper towel
- Cookie cutter
- Chef's knife
- Cutting board
- Pastry brush
- Microplane
- Spoon
- Kitchen scale
- Plate
Ingredients
- 8 large spinach leaves
- 200g salmon, cut into 2 squares
- 100g salmon pate made from salmon trimmings and cream
- Salt
- pepper
- 200g ready rolled all butter pastry
- 1 egg yolk for egg wash
- 1 shallot, peeled and diced
- 50 ml white wine
- 1 lemon, rind only
- 100 ml fish stock
- 100 ml double cream
- Few chives, chopped
- 100g samphire
- 15g butter
- 25 ml water
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