- Prep Time: 10 minutes
- Cook Time: 20 minutes
Salmon En Croute w/ Broad Bean Greek Salad
A broad bean Greek salad matches nicely with Pacific West’s Salmon En Croute. Prepare elements of the Greek salad prior to service to minimise wait time. The salmon en croute can be kept warm in the oven ready for service. An interesting menu addition that will excite fish lovers and healthy eaters. Ideal as a lunch option in larger cafes, pubs and bistros.
- Pacific West Salmon En Croute
- 200g feta block
- 1 tsp fennel seeds, lightly toasted
- 2 lemons, 1 zested and both juiced
- dill chopped to make 2 tbsp
- extra virgin olive oil
- ¼ tsp dried oregano
- 1 small red onion, diced
- 350 g podded broad beans
- 1/2 cucumber, halved lengthways and roughly chopped
- nocellara green olives a handful, halved and stones removed
- 1 celery stick, thickly sliced
- flat-leaf parsley a small bunch, leaves picked and torn
- 1 cos lettuce, leaves seperated
For the broad bean Greek salad with marinated feta
Break up the block of feta and put the pieces in a small dish. Whisk the fennel seeds, lemon zest, the juice from 1 lemon, 1 tbsp oil and half the dill with some black pepper. Pour over the feta, turn the pieces and leave for 20 minutes to marinate, turning occasionally.
Whisk the remaining lemon juice, dill, 2 tbsp of oil and dried oregano with a pinch of sugar and some salt and pepper. Sit the onion in a sieve and pour over a kettle of boiling water, shake them dry, then tip into the dressing and toss. Bring a small pan of water to the boil and blanch the broad beans for 2-3 minutes until tender, then drain and cool under cold running water. Tip into a bowl with the cucumber, olives, celery and parsley. Pour over the dressing and onions and toss together. Put the lettuce leaves onto a platter, top with the chopped salad and marinated feta, and eat with warm pitta or flatbread.
For the salmon en croute
From frozen, pre - heat oven 180C fan forced, 200 convection. Bake for approx 20 minutes until pastry rises with a light golden crust.
Pacific West’s Salmon En Croute : Danish pastry stuffed with Atlantic salmon coated in a white wine sauce. Ideal for pubs and clubs wanting to serve labour light but delicious meals.
Code: 6680 / Portion size: 175 gm Avg. / Carton size: 3.5 kg / Portions per carton: Approx 20Add to Favourites