Salmon Wrapped in Puff Pastry with Truffles
- Difficulty: Easy
- Servings: 6
- Nutritional Information (per serving): Calories 871, Total Fat 57 g, Saturated Fat 14 g, Carbohydrates 39 g, Dietary Fiber 5 g, Sugar 1 g, Protein 49 g, Cholesterol 205 mg, Sodium 772 mg
- Total Time: 1 hr 20 min
- Preparation: 25 min
- Resting: 10 min
- Cooking: 45 min
Ingredients
- 1 pound thawed puff pastry
- 2 1/2 pound salmon fillet, boned and skinned, cut from the center section
- 2 tablespoons finely chopped flat-leaf parsley
- 1 ounce thinly sliced black truffles
- 3 hard-boiled eggs, chopped
- Salt and freshly ground black pepper
- 1 beaten egg for brushing
- 2 bunches watercress, for decoration
Instructions
- Heat the oven to 375F.
- Divide the puff pastry into two pieces slightly bigger than the salmon. Place one piece on a greased or parchment-lined baking sheet, then set the salmon fillet on top. Sprinkle with parsley. Arrange the black truffle slices over the salmon like scales, trying to cover the surface. Add the chopped hard-boiled eggs on top, then season with salt and pepper.
- Cover with the second piece of pastry, sealing and crimping the edges with your fingers. Brush the top with the beaten egg. Bake until the pastry is golden and cooked through, about 40 to 45 minutes. Let it cool for 10 minutes before slicing into six equal pieces. Garnish serving plates with watercress and enjoy.
