Upside Down Baked Salmon with a Pea and Mint Puree

Upside Down Baked Salmon with a Pea and Mint Puree

 Welcome back to Upside Down cooking and today we’re making a divine baked salmon with a creamy pea and mint puree.

I’m laying succulent salmon portions onto an oiled and seasoned baking tray and then we’re whizzing up a puree of peas, mint, dill, and cream cheese which gets slathered on puff pastry rectangles and draped over the salmon.

A quick brush with egg wash and a bake in a hot oven until beautifully bronzed, we then flip them over to reveal the ultimate Upside Down Baked Salmon of dreams.

For the baking sheet

• 1 x 320g sheet of ready rolled puff pastry, 35 x 23cm
• a drizzle of olive oil
• salt and pepper
• fresh dill
• the finely grated zest of one lemon
• 2 salmon fillets (skin off or on, whatever is your preference)
• 1 large egg, beaten

For the pea puree

• 100g frozen peas – defrosted
• 7 or 8 fresh mint leaves
• A small bunch of fresh dill
• The juice of half a lemon
• 2 tablespoons cream cheese
• A little olive oil
• Salt and pepper

Line a large baking tray with parchment and preheat the oven to 200C/180C Fan.

Remove the pastry from the fridge, unroll it, divide it into two and set aside.

Drizzle a little oil over the lined baking trays, sprinkle with fresh dill, then season with salt and pepper. Grate over the lemon zest. Place the two salmon portions onto the baking tray even spread apart with plenty of room around each one.

Place the ingredients for puree into a food processor and blend until you have a rough paste.

Divide the pure into two and spread each onto the two pieces of pastry, leaving a small boarder around each one. Lay them, puree side down onto the salmon.

Using the back of a fork, press indentations around the edge of each canape to seal. Score a cross diagonally over the top with a sharp knife and then brush with beaten egg.

Bake for 25 minutes, until wonderfully golden and puffy. Remove from the oven and let the tarts sit on the trays for 5 minutes before flipping them over with a spatula.

For more upside down recipes, check out my book, Upside Down Cooking

Eat and of course, enjoy!