Following from the success that was my fishless fishcakes recipe, I wanted to see if I could make “carrot salmon” the star of the dish, which is where the lattice pastry came in. This recipe is a perfect alternative for a salmon en croute and with Mother’s day on the horizon would be a perfect treat for any mam/mum!
- 4 medium/large carrots, peeled cut into coins,
- 2 tbsp of Nori Flakes/ ½ sheet of Sushi Nori (cut into pieces),
- 1 tbsp of dried dill,
- Handful of dill stalks,
- 1tsp dill oil (optional),
- Salt & pepper,
- Handful of fresh dill, chopped
- 200g frozen spinach,
- Zest of 1⁄2 lemon,
- Juice of 1⁄2 lemon,
- 1 Onion, finely chopped,
- Glug of garlic oil,
- 1 pack of ready rolled puff-pastry
- 1tbs aquafaba
- 1tsp non-dairy milk (I used Oatly)
- Sprinkle of salt (I used Saltverk black lava salt)
To begin, boil the carrots until soft in salted water mixed with the dried dill, the stalks and seaweed.
Meanwhile, fry the onions in a pan until translucent. Set aside for later.
Once they’re done, drain and remove the stalks. Mash the mixture until you achieve a flaky consistency. Set aside in a bowl and leave to cool.
Then add the lemon juice & zest, the onions, the garlic oil, the fresh dill, and the frozen spinach. Leave it in the fridge for a few hours to firm up, during which point the spinach would have thawed.
Once firm & slightly dry, mix the now thawed spinach through the mix. Season to taste. Roll out the pastry and cut a box net, this is so you can wrap the filling up, leaving a window at the front. Leave a square of pastry aside, though, for making the lattice. Cut this into thin strips.
Place the filling at the centre and begin to place on the lattice strips, I did it in a diagonal formation, to give the impression of fish scales. Feel free to change it up, though! Once happy with the design, start to fold up the edges. At this stage if theres excess, you can fold it back down and simply trim it. Once folded, crimp each corner and place on a baking tray lined with greaseproof.
Place into a pre-heated oven (180°C fan) for 25 minutes. Check and turn and place back in for another 20 until golden brown. Take out the oven and let to cool slightly.
Serve with some green veg, parsley potatoes and a crisp glass of wine.