- Prep Time: 5 minutes
- Cook Time: 20 minutes
Salmon En Croute w/ Salad Shirazi
This salad originates from the Iranian city of Shiraz. An elegant salad that pairs nicely with a variety of seafood options. Here we match our salad shirazi with Pacific West's salmon en croute. The salad takes no time at all to prepare and the salmon en croute can be held warm in a holding cabinet ready to serve. The combination of salmon en croute with this salad is visually appealing that presents as 'cooked from scratch'. Suitable for large cafes, pubs, clubs and caterers. In our salad shirazi we add an array of edible organic flowers.
Recipe and image courtesy Great British Chefs
Ingredients
- Pacific West Salmon En Croute
- 4 vine tomatoes, roughly chopped
- 6 French breakfast radishes, cut into small wedges
- 2 cucumbers, peeled, seeded and thinly sliced
- 3 shallots, finely sliced
- 2 tbsp of flat-leaf parsley, shredded
- 2 tbsp of fresh tarragon
- 2 sprigs of dill, chopped
- 1 handful of mixed salad leaves
- 1/4 tsp mint, dried
- sea salt
- black pepper, freshly ground
- juice of 1 lime
- black pepper, freshly ground
Instructions
For the salad shirazi
To make this salad recipe, combine the vegetables, mixed salad leaves and herbs in a large mixing bowl. Whisk the lime juice and oil together and drizzle over the salad. To serve the salad Shirazi, toss the salad together gently and season with salt and pepper.
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 20
