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Salmon En Croute with Bacon Plum Jam & Pomme Frites
Ingredients
  • 2 x 200g (7 oz) skinless salmon fillets
  • 2 to 3 tsp Marion’s Kitchen Thai Red Curry Paste
  • 2 sheets frozen puff pastry, thawed, plus extra if needed for latticework
  • 1 egg, lightly whisked
  • subheading: Bacon plum jam:
  • 150g (5 oz) smoked speck, diced
  • 3 plums, pitted, diced
  • 1 French shallot, diced
  • 2 tsp white sugar
  • 1 makrut lime leaf
  • ⅓ cup chilli jam
  • subheading: Pomme frites:
  • 4 x large kipfler potatoes, peeled, washed
  • vegetable oil, for deep-frying
  • sea salt
Steps
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