» Print Recipe
First cook the salmon. Place the salmon in a fish kettle with the lemon slices, bay leaves, onion, parsley and peppercorns and pour over enough water to cover. Cover with a lid, bring slowly to the boil and then turn the heat down to simmer gently for 5 minutes. Remove from the heat and leave to cool in the bouillon before carefully removing and refrigerating. (Alternatively, the salmon can be baked in foil in the oven if preferred).
Meanwhile, make the salmon mousse.
Heat the oil in a frying pan and sauté the onions for 2-3 minutes until softened. Add the mushrooms and sauté for a further 5 minutes.
Tip the mixture into a sieve to strain well, making sure all the liquid has been removed (it must be dry) and set aside.
Roughly chop the prepared salmon fillet and blend in a processor until smooth.
Add the egg white and pulse for a couple of seconds. Add the cream in a slow steady stream while pulsing again until combined.
Transfer the mixture to a large bowl and stir through the mushroom mixture, parsley and cooked rice, being careful not to over-mix as the cream will curdle.
Finally mix the smoked salmon through and season well. Cover and refrigerate until required.
Returning to the poached salmon, carefully remove the skin and any sediment. Carefully remove the two sides of salmon from the bone, leaving them in whole pieces and refrigerate until ready to use.
Preheat the oven to 200C (400F / Gas Mark 6). Cut off one third of the puff pastry and reserve. Roll out remainder on a floured surface to a rectangle slightly larger than your fish, trimming if necessary to give an even shape.
Lay half of the pancakes on top overlapping with each other but leaving an inch border around the edge.
Spread a third of the salmon mousse over the pancakes in an even layer. Then lay the cooked salmon on top. Spread a third of mousse along the middle of the salmon and arrange the sliced hard-boiled eggs on top. Cover with the remaining mousse and then arrange the remaining pancakes on top.
Brush the visible boarder of pastry with the egg. Roll out the reserved pastry to 3mm thick.
Carefully lift pastry over the salmon. Seal the top and bottom pastry by pressing the edges down gently.
Brush all over with egg wash.
Bake in the oven for 1 hour and 10 minutes in total.
After the first 30 minutes, turn the oven down to 150C (300F / Gas Mark 2). Cover the pastry with foil if it is a perfect golden brown colour before the end of cooking time.
Next, move onto the hollandaise sauce starting with clarifying the butter.
Place the butter in a small pan set over a low heat and allow it to slowly melt and eventually separate.
The milky salts will go to the bottom of the pan so avoid stirring or moving.
Then over a jug, simply pour the clear butter off the top, leaving the milky residue behind.
Leave to cool but not harden.
Pour the white wine vinegar, 1 tablespoon of lemon juice and the water into a small pan and simmer until reduced to 1 tablespoon. Remove from the heat and allow to cool until barely warm.
Whisk the egg yolks into the cooled liquid and then gradually add the cooled clarified butter, bit by bit, whisking continuously.
The sauce will emulsify and become creamy. If you find it becomes too thick add a little more lemon juice or water.
Meanwhile, add the dill to a small blender with the remaining tablespoon of lemon juice and the sugar and blend well.
Fold this mixture into the hollandaise and season to taste. Cover with a piece of cling on the surface and set aside, keeping warm.
Finally, prepare the vegetables. Bring a pan of salted water to the boil and cook the asparagus until tender. Drain well and toss the garlic, olive oil and seasoning through. Keep warm and toss the rocket through on serving.
Arrange the asparagus and rocket in the centre of each serving plate.
Carve the salmon encroute into thick slices and arrange two slices on top of the asparagus on each plate.
Drizzle the hollandaise around the plate, garnish with micro-herbs and serve.
» Metric Converter