Ingredients
Serves 2
- 2 Irish Organic salmon fillets, skinned and pinned
- Water, bayleaf, peppercorns and one lemon for poaching
- 1 small head broccoli, cut into small florets
- 1 x white onion diced
- 25g butter
- 25g plain flour
- 250ml milk
- 1 tsp Dijon mustard
- Small bunch chives, chopped
- Juice of 1 x lemon
- Salt and black pepper
- 1 sheet puff pastry
- 1 x egg for egg wash
Method
1. Place salmon in a pan with water, bay leaf, lemon and peppercorns, gently poach for 6–8 minutes until just cooked, remove and flake when cooled
2. Chop your broccoli into florets
3. Melt butter in a pan, stir in flour and cook for 1 minute, gradually add the poaching milk to make a smooth sauce, simmer until thickened, stir in mustard, lemon juice, chives and season.
4. Fold salmon and broccoli into the sauce and transfer to an airfryer-safe dish.
5. Top with puff pastry, trim and seal edges, cut a small vent. Brush with egg wash
6. Cook in airfryer at 180°C for 15 minutes until pastry is golden and cooked through.
