Salmon Patties

Salmon Patties
Salmon Patties

Cooking Time : 5-6 minutes Serves 6-8

INGREDIENTS AND QUANTITY

(1) Puff pastry (recipe given below)    225 g/8 oz flour etc or 2 cups flour etc.

(2) For the filling :

Cooked salmon  350 g/12 oz  or 1½ cups.

(3) Finely grated lemon rind  1 teaspoon or 1 teaspoon

(4) Lemon juice     2 tbsp or 3 tbsp in American.

(5) Double heavy cream whipped   3 tbsp or 4 tbsp.

(6) Salt and pepper to taste or to taste in American

(7) To fry:

deep oil or fat

(8) To garnish

lemon slices  16 or 16 in American.

Parsley  small sprigs or small sprigs

METHOD

Roll out the pastry until about 3 mm/¹⁄8 inch in thickness and cut into 16 rounds about 13 cm/5 inches in diameter.Blend the salmon with the rest of the ingredients to make a fairly soft mixture -the cream should be whipped so the mixture is not over soft. Put a spoonful of mixture on half of each pastry round.Moisten the edges of the pastry with water.Fold the pastry to make the patty shape,seal the edges well.

Put the patties into a cool place for about 1 hour before cooking so that the pastry becomes quite firm.Heat the oil or fat to 180°C/350°F (until a cube of bread turns golden brown within 45 seconds).Put in the patties ,reduce the heat at once,so that the pastry does not over brown before being cooked.Fry steadily for 5 to 6 minutes.Lift out  and drain on absorbent paper  (kitchen towels).Serve hot with lemon slices and parsley.

VARIATION:

To make about 40 smaller patties cut the pastry into 7.5 cm/3 inch rounds

PUFF PASTRY

Puff pastry is the very old pastry ,although methods of making this have changed.In some old recipes the flour is mixed with eggs, in others just with egg whites, but today a the flour is blended with water and lemon juice.This gives a very excellent result,particularly if strong (hard wheat)  flour is used.

INGREDIENTS AND QUANTITY

Strong (hard wheat) or plain (all purpose) flour  225 g/8 oz or 2 cups in American

(2) Salt a pinch or a pinch in American.

(3) Lemon juice   good squeeze or good squeeze in American.

(4)Water to bind or to bind in American.

(5)Butter 225 g/8 oz or 1 cup in American

METHOD

Sift he flour and salt into a mixing bowl.Add the lemon juice and sufficient cold water to make an elastic soft rolling consistency.Roll the dough out on a lightly floured board to a neat oblong shape.Place the butter in to center of the dough.Bring up the bottom part of the dough to cover the butter,then bring down the top part of the dough,so the butter is completely enclosed and the dough has made an rectangular shape.This is stage one which is repeated 7 times with stage 2,although the butter is incorporated in the first instance.For stage two turn the dough at right angles ,seal the open ends,then rib the pastry.This means depressing it at regular intervals with the floured rolling pin.

Roll out the dough once again to form an oblong,then fold as in stage 1 and repeat stage 2.It will be necessary to chill the dough; wrap in cling film (plastic wrap) and put into the refrigerator for at least 1 hour.

Repeat stages 1 and 2 ,seven times putting the pastry to chill when it becomes slightly sticky.