Ingredients
Preparation
- Preheat the oven to 210°C.
- Slice the Norwegian salmon fillet into large 2 cm cubes. Sear the salmon pieces on all sides for maximum one minute in a hot pan with a drizzle of olive oil. Place in a bowl.
- Peel 5 clementines, separate them into quarters and then cut them in half and to the bowl with the salmon cubes. Squeeze the remaining clementine and the lime over the bowl.
- Crush the cashew nuts, strip the coriander leaves and chop the shallots finely. Mix these together with the salmon cubes and clementine. Add salt, pepper, chilli and a generous drizzle of olive oil.
- Split the mixture into your ramekins, filling them to the top so that the puff pastry does not fall through.
- Roll out the puff pastry and cut out 4 discs that are slightly larger than the ramekins. Cut out stars or other shapes from the pastry scraps to decorate the top of your pies.
- Place the puff pastry discs on the top of each ramekin, folding the pastry over the sides. Make sure that you don't make holes in the pastry when pressing on the edges. Using the tip of a knife, make a hole of just a few millimeters in the center to let the air escape. Brush the pastry with egg mixture, then add the decorations on top and brush them with egg as well.
- Put the pies in the oven for 20 minutes and keep an eye on them.
- Once browned, take them out of the oven and serve with a fresh salad.