Photo by Jean Misko
2 tsp vegetable oil
2 large (about 250g each) salmon fillets,
skin removed, halved crossways
4 sheets (24 x 24cm) reduced-fat puff pastry, just thawed
2 green shallots, ends trimmed, thinly sliced crossways
2 Tbsp drained capers
1 Tbsp finely chopped fresh dill
Salt and freshly ground black pepper
Leftovers: Use the puff pastry to make pies and pasties. Use the capers to add flavour to tuna meats.
1. Preheat oven to 220°C. Place eggs in a small saucepan and cover with warm water. Bring to the boil over medium heat and cook for 4 minutes. Drain. Place eggs in a large heatproof bowl and cover with cold water. Set aside for 5 minutes to cool. Drain. Peel eggs and coarsely chop. Place in a bowl and set aside.
2. Meanwhile, heat the oil in a large non-stick frying pan over high heat. Add the salmon and cook for 1 minute each side or until just brown. Remove from heat.
3. Cut a 15 x 24cm rectangle from each pastry sheet. Refreeze excess pastry. Place a piece of salmon in the centre of each pastry rectangle. Combine the green shallot, capers and dill in a small bowl. Sprinkle the salmon evenly with the shallot mixture and top with egg. Season with salt and pepper.
4. Bring edges of pastry together to enclose filling and pinch to seal. Place on a baking tray. Bake on top shelf of oven for 15-18 minutes or until golden brown and puffed. Remove from oven. Divide among serving plates and serve immediately.
If fresh salmon is unavailable, you can substitute 1 x 415g can red or pink salmon. Drain salmon and add to green shallot, capers and dill in step 3. Divide salmon mixture among pastry rectangles, top with egg and season with salt and pepper. Continue from step 4.