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Salmon en Croûte & Rice Bites

with Pomegranate Reduction, Salmon, Spinach, Goat & Cream Cheese

Ingredients

Salmon en Croûte

• 2 salmon fillets (4-6 cm / 1.5-2 in)
• 2 sheets puff pastry
• 100 g goat cheese
• 100 g cream cheese
• 120 g fresh spinach
• 1 shallot, thinly sliced
• 1 tbsp fresh dill, finely chopped
• Zest of 1/2 lemon
• 1 small garlic clove, finely grated
• 2 eggs (2 yolks, 1 white for egg wash)
• 1 tbsp olive oil or butter
• Salt and pepper

Pomegranate Reduction

• 1 cup pomegranate juice
• 2 tbsp red wine vinegar
• 1 tbsp honey or sugar

Crispy Rice Bites

• 1 cup sushi rice
• 1.25 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• Neutral oil (for frying)

Salmon Topping (Rice Bites)

• 1 salmon fillet (extra), finely sliced
• 2 tbsp kewpie mayonnaise

Cucumber and Garnish

• 1/2 cucumber
• Black sesame seeds
• White sesame seeds
• Chives, finely chopped

Method

Make the Pomegranate Reduction

1. Juice the pomegranate (or use juice)
2. Add vinegar and honey
3. Simmer until reduced to a light syrup consistency
4. Remove and allow to cool

Cook the Rice

1. Rinse rice until water runs mostly clear
2. Cook with water, then rest for 10 minutes

Prep the Spinach

1. Lightly cook spinach in a pan
2. Squeeze out all excess water
3. Set aside to cool

Prep the Shallots

1. Thinly slice shallots
2. Lightly sweat in oil or butter (don't brown)
3. Remove from pan and set aside to cool

Make the Cheese Mix

1. Combine goat cheese, cream cheese, dill, lemon zest and garlic
2. Mix until smooth

Season and Press the Rice

1. Mix vinegar, sugar and salt into warm rice
2. Spread into a tray (2-3 cm thick) and press firmly
3. Chill in the fridge until firm

Prep the Salmon

1. Remove the skin (if any) and bones then pat dry
2. Season lightly with salt and pepper

Assemble the en Croûte

1. Whisk 2 egg yolks & 1 egg white in bowl for wash
2. Lay pastry flat on lightly floured surface
3. Add even layer of spinach (leave 2-3 cm of space from the edge of pastry for sealing)
4. Place salmon on top of spinach
5. Spread layer of cheese mix on one side of the salmon
6. Add shallots on top of salmon
7. Brush edges with egg wash, fold and seal all edges
8. Place seam side down on a plate

Chill Pastry & Prep Cucumber

1. Place en croûte in fridge for 10-15 minutes
2. Slice cucumber into thin batons (3-4 mm wide)
3. Dry roast sesame seeds in a pan for ~1 minute
4. Set up tray with parchment paper

Finish & Bake the en Croûte

1. Remove from fridge
2. Lightly score the top (do not cut through)
3. Egg wash the top evenly
4. Place on the parchment lined tray
5. Fan bake at 180°C / 360°F for 30 minutes until golden

Prepare the Salmon Mix

1. Flash cook salmon for 30-45 seconds in a hot pan
2. Remove and allow to cool completely
3. Gently mix with kewpie mayo

Fry the Rice

1. Cut chilled rice into squares
2. Fry each side until golden and crispy
3. Place on parchment paper and allow to cool

Rest en Croûte

1. Remove en croûte from the oven
2. Rest for 10-15 minutes before slicing

Assemble the Rice Bites

1. Place spaced layer of cucumber batons on crispy rice
2. Add quenelle of salmon mix (pass between 2 spoons to shape)
3. Sprinkle toasted sesame seeds on salmon
4. Garnish with finely chopped chives

Final Plating

1. Slice en croûte into thick portions
2. Plate with pomegranate reduction in ramekin
3. Arrange rice bites alongside
4. Lightly drizzle soy over rice bites before serving

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