Portobello Mushroom, Salmon & Leek Traybake

A creamy salmon recipe for fish lovers, this dish is also full of leeks and juicy portobello mushrooms for a nutritious mid-week tray bake. Plus, you can get the whole lot on the table in under half an hour.

Serves

4

Total Time

20 Minutes

Ingredients

For the tart
300g of portobello mushrooms, sliced or halved if small
1 x 320g sheet of puff pastry
2 fillets of wild salmon (approx. 120g each), skinless and cut into quarters
1 leek (approx 130g), trimmed and sliced
1 egg, beaten
130g of ricotta
1 tbsp of butter
1 tbsp of dill
For the vinaigrette
1 tbsp of Dijon mustard
5 tbsp of olive oil
½ tbsp of cider vinegar
1 tbsp of chopped dill
1 tbsp of chopped parsley

Method

Step 1

Heat the oven to 180°C and put a griddle pan on a medium high heat on the hob.

Step 2

Line a 35cm x 25cm oven tray with the puff pastry, prick with a fork, leaving a 1cm border and put in the oven for 10 minutes.

Step 3

Meanwhile, beat together the egg, ricotta and dill and season with a pinch of salt and set aside.

Step 4

Heat a griddle pan and quickly soften the leeks in the butter, remove from the pan and set aside.

Step 5

Cook the mushrooms on the griddle pan until nicely charred then add the salmon and cook for 1 minute, turning halfway through. Remove from the pan to a plate.

Step 6

Remove the pastry from the oven and prick all over the centre again with a fork. Leave to cool for a few minutes while you make the vinaigrette.

Step 7

Whisk together the Dijon mustard and cider vinegar then slowly whisk in the olive oil until you have a fairly thick dressing. Stir in most of the herbs and set aside.

Step 8

Spread the egg mixture over the base of the tart and top evenly with the leeks. Add the mushrooms and salmon and return the tart to the oven for five minutes to finish cooking.

Step 9

Remove from the oven, sprinkle with the remaining chopped herbs and a twist of pepper then serve with the vinaigrette drizzled over.
Recipe Courtesy Of Just Add Mushrooms

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