- Prep Time: 10 minutes
- Cook Time: 20 minutes
Salmon En Croute w/ a Rainbow Salad
A light and colourful salad makes a great pairing with Pacific West's salmon en croute. Use a variety of radishes to create amazing colour in our 'rainbow' salad - combine Easter egg radish, watermelon radish with standard radish to create a real visual hit. 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.
For the rainbow salad
Thinly slice half of radishes on a mandoline and place in a large bowl. Leave remaining radishes whole if small, or slice in half or into wedges if larger and place in same bowl. Season well with kosher salt and squeeze and scrunch radishes several times with your hands to work salt into flesh. Squeeze lemon halves to get 3 tbsp juice. Save half for zesting later. Add lemon juice to bowl and finely grate half of cheese over radishes, toss well to coat. Using a fork, crumble remaining cheese into bowl. Add basil and 2 tbsp oil and toss again. Taste and season with more kosher salt if needed. Transfer salad to a platter. Drizzle with more oil, sprinkle with sea salt and pepper, and finely grate zest from reserved lemon over.
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