Defrost the puff pastry at room temperature. Dust with flour and roll with a rolling pin. (The top sheet should be larger than the bottom)
Fold the top sheet in half, then cut a ladder-like pattern into the folded side.
Open again. Leave the 2 sheets in the fridge until ready to use.
Cut the raw salmon into 1 cm slices and sprinkle with salt and pepper (More is better.)
Make the tartar sauce by mixing the ☆ ingredients and season with small amount of salt and pepper.
Put the tartar sauce in a puff pastry sheet and line with the salmon slices. Brush around the edges with milk (not listed) and cover with another sheet of puff pastry. Press around the edges with a folk to seal. Brush the top with beaten egg if necessary.
Bake in an oven preheated to 200-210°C for about 30 minutes or until the pastry puffs up and turns a nice golden brown.
If you make this for guests, brush a beaten egg over the top before you bake. It turns out even better. This picture is without an egg glaze.
This is the side of the pie when sliced.
Note: Please adjust the baking time and temperature according to your oven. I bought a new oven and found out the oven temperature wasn't suitable. Now, I bake in 230°C for 10 minutes, then turn down to 170°C for 20 minutes.
Story Behind this Recipe
I created this dish for my family’s birthday meals.
I used sashimi salmon steak this time. If you use normal salmon fillets, make sure to remove all the skin and bones and also sprinkle a small amount of white wine to remove any fishy smell.