Pouting filled with salmon and cream cheese, with potatoes
Total time60 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 60 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Nut-free and 5 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Pouting 16 thin boneless fillets 700 g
- Potato 16 small, scrubbed 640 g
- Smoked salmon 8 slices 120 g
- Cream cheese 160 g
- Plain flour 50 g
- Egg 2 medium, without shells 100 g
- Lemon juice 30 g
- Extra virgin olive oil 40 g fish and 30 g dressing 70 g
- Dill 4 g
- Pickled green chillies drained 15 g
- Parsley 3 g
- Salt use sparingly because of the smoked salmon 1 g
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Method
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Boil the unpeeled potatoes in enough water to cover for 20–25 minutes until tender. Drain and keep warm. Mix the cream cheese with the chopped dill.
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Divide the cheese between the smoked salmon slices and roll into eight small rolls. Check the pouting for bones. Place each roll between two thin fillets to make eight flat sandwiches no more than 2 cm thick. Season sparingly with the salt.
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Beat the eggs. Coat each sandwich in flour and then egg. Shallow-fry in batches in a non-stick frying pan with the 40 g oil allocated to the fish. Cook over a medium heat for 3–4 minutes per side; reduce the heat and cover briefly if needed until the centre of the filling reaches 75°C.
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Chop the pickled chillies and mix with the lemon juice and remaining 30 g oil. Serve two sandwiches per person with four halved potatoes, the dressing and chopped parsley.
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