As the name suggests this is seriously speedy salmon! This is a great party trick as the can be prepared the day ahead and takes 15 minutes to cook.
Preheat the oven to 200ºC/Fan 180ºC/Gas 6. Roll out a third of the pastry very thinly and cut into four oblong shapes, each about 7.5 x 15cm (3 x 6in). Season the salmon fillets with salt and pepper.
Mix the crème fraîche with half the Parmesan, some salt and pepper and chopped parsley. Spread a teaspoon of crème fraîche on to the centre of each fillet. Wrap a strip of puff pastry around each fillet, over the crème fraîche mixture, ensuring the join is underneath. Arrange on a baking sheet. Lightly score the pastry in a lattice pattern and brush with a little beaten egg. Sprinkle with the remaining Parmesan.
Bake the parcels in the preheated oven for about 12-15 minutes until the pastry is crisp and the salmon is cooked right through. To make the sauce, heat the remaining crème fraîche in a small pan, boil to reduce a little. Just before serving add the cucumber, spring onion and remaining parsley, and season with salt and pepper. Serve hot with the hot salmon.
Trending This Week