Cooking:
Bake from frozen. Preheat the oven to 200°C. Place the product on a piece of baking paper on a pre-heated baking tray in the middle of the oven. Bake for 50–55 minutes or until the product is golden brown. Allow to rest for 5 minutes before slicing and serving. Cut the puff pastry carefully using a serrated bread knife. Prolong the cooking time if cooking more than two portions.
Salad with rice:
(serves 6 as a starter or 4 as a main course)
Salad: 6 dl cooked rice or bulgur, 50 g washed baby spinach leaves, 50 g beetroot leaves, 1 bunch of chopped green asparagus and 50 g sundried cranberries.
Dressing:
Mix ½ dl lemon juice, 1 tsp. lemon peel (use untreated lemons), 1 dl olive oil, coarse salt and pepper. Add to salad immediately before serving.
Pink Salmon en Croute may be served cold. |
