Flavorite Hydroponic Tomatoes -

Salmon and praen coulibiac with cherry tomato salad

 

Start to finish: 1 hour

Prep time: 30 minutes

Serves: 8-12

600g raw prawns, peeled and chopped

2 egg whites (reserve yolks for glazing pastry)

Salt and freshly ground pepper to taste

600g fresh salmon fillets roughly diced

1 cup thinly sliced fennel

2 sheets puff pastry

Punnet Flavorite cherry tomatoes cut into quarters

1 1/2 tbs tiny capers, rinsed

1 tbs chopped fennel fronds

2 tbs olive oil

2 tbs white-wine vinegar

6 wedges iceberg lettuce

Place half of the chopped prawns in a blender with egg whites, salt and pepper to taste and blend until smooth. Put in a mixing bowl and add remaining chopped prawns, chopped salmon and sliced fennel. Mix well.

Lay pastry on a lightly floured surface. Place half the seafood mixture in a line down the lenght of the pastry similar to a large sausage roll. Whisk egg yolks with 2 tbs water and use to brush edges of pastry. Roll up, pressing ends with a fork to seal. Repeat with second sheet. Place rolls (coulibiacs) on a greased baking tray and brush with remaining yolk.

Preheat oven to 200c (fan 180c) and cook for 25mins. Put tomatoes in a bowl with capers, onion, fennel fronds, olive oil, vinegar and salt and pepper to taste. Mix well.

When coulibiacs are cooked, rest on cutting board for 10 minutes before cutting into thick slices. Place a wedge of lettuce on each plate and spoon over tomato salad with dressing. Top with a slice of coulibiac.