The Shahrouks - Salmon
with Creamy Herb Sauce and Spinach Sambouski
1 clove garlic, crushed
20g plain flour
350ml thickened cream
3 tbspn freshly squeezed lemon juice
2 tbsp finely chopped dill sprigs
2 tbsp finely chopped coriander leaves
Salt, to season
20ml vegetable oil
6 x 180g salmon fillets, skin on
12 asparagus spears, trimmed
Sea salt flakes
Rocket leaves, to garnish plates
Spinach Sambouski Filling
1 small bunch silverbeet, stems removed and leaves finely shredded
1 medium onion, peeled and finely sliced
1 small carrot, peeled and grated
70g feta cheese, crumbled
1/4 cup / 25g grated tasty cheese
1/4 cup lemon juice
1 long red chilli, finely chopped
3 tsp ground sumac
1 tsp all spice or mixed spice
¼ tsp ground nutmeg
Salt and black pepper, to season
¼ cup milk
1 tsp sesame seeds
1 tsp black poppy seeds
Canola oil, for deep frying
250g plain flour
¼ cup milk
3 tsp vegetable oil
Salt, to taste
1. For the Creamy Herb Sauce, heat 20g butter in a small saucepan over a low heat. Add garlic and cook for 1 minute until fragrant. Remove from heat and set aside.
2. In a separate pan, melt another 20g butter over very low heat, add flour and stir to form a paste. Cook for 1 minute and allow paste to bubble. Add cream and whisk well to combine.
3. Increase heat to medium high and add the lemon juice, dill, coriander, cooked garlic, nutmeg and a pinch of salt. Whisk until sauce comes to the boil and thickens. Remove from heat, cover and set aside in a warm place.
4. For the Salmon, heat 50g butter and vegetable oil in a large frypan. Season salmon fillets and place into pan, skin side down, and cook for 3 minutes. As the salmon becomes opaque turn over and cook for 3 minutes on the other side, or until cooked to your liking. Transfer to a baking tray, cover loosely with foil.
5. Meanwhile, heat a medium frypan over a medium heat. Add 30g butter and when hot, add asparagus spears and cook for 1-2 minutes until glossy and partially tender.
6. To serve, drizzle some Creamy Herb Sauce over the serving plates. Place salmon fillets on top, add 2 asparagus spears to each plate. Garnish with rocket leaves.
7. For the Spinach Filling, combine silverbeet, onion, carrot, feta, cheese, lemon juice, chilli, spices and salt and pepper together in a medium bowl. Mix well until well combined. Place mixture into a colander and set over a bowl the drain any excess liquid. Set aside in the fridge.
8. For the Pastry, place ingredients, along with 1 ½ tbsp water, into the bowl of an electric stand mixer fitted with a dough hook.
9. Mix on low speed to bring ingredients together, scrape down the inside of the bowl, if required. Increase speed to medium and mix for 5 minutes, adding a little water if required, until a smooth, soft dough forms. Remove bowl, cover and allow dough to rest for at least 30 minutes in a warm place before using.
10. Heat oil in deep fryer to 170C.
11. To assemble, transfer dough to a clean, lightly floured work surface and roll out thinly to a rectangle approximately 45cm x 55cm.
12. To assemble. use a 10cm round cutter to cut 20 rounds from dough. Squeeze spinach filling gently to remove any excess liquid. Divide spinach filling evenly between rounds.
13. To fold, bring opposite sides of dough together over filling and press edges of dough together to seal 1/3 of the way across the top. Take the edge directly across from the sealed edge and fold it in over the filling towards the centre, creating two more edges to be sealed. Pinch dough together along both edges to seal, creating a triangular pattern on top. Repeat with remaining rounds. Combine egg, milk, sesame and poppy seeds in a small bowl and whisk together. Brush lightly over the sambouski then deep fry in hot oil, in batches, for 2-3 minutes until golden. Remove from oil and place onto paper towel.
14. Serve with Salmon and Creamy Herb Sauce.
- Prepare mixture ahead of time so the juices and flavours develop.
- Take time to drain the juices before adding the filling to the dough (the pastries may open if the filling is too wet).
- Do not stop stirring while combining the sauce.