Salmon Strudel With Bearnaise Sauce - cooking recipe

Ingredients

3 None small carrots, peeled and finely diced
4 None small tomatoes, quartered, seeded and flesh finely diced
4 tbsp balsamic vinegar
1 2/3 lb salmon fillet, skinned and chopped
1 medium egg, separated, yolk beaten
1 cup double cream
1/4 tsp cayenne pepper
8.5 oz puff pastry
2 1/4 lb potatoes, peeled and shaped into balls or cubed
1 x 1 oz packet bearnaise sauce mix
1/2 cup butter, cubed
None None Arugula leaves and lime slices, to garnish

Preparation

Boil one third of the diced carrots in a small pan of water until tender, then drain well and set aside. Mix the rest of the diced carrots with the diced tomatoes and vinegar and season lightly. Cover and chill in the fridge.
Place the salmon in a food processor and puree until smooth. Add the egg white and cream and process until blended. Add the cayenne pepper and season. Stir in the cooked carrots and chill in the fridge for 30 mins.
Preheat the oven to 400\u00b0F. Roll out the puff pastry on a lightly floured surface to a 10 x 16 inch rectangle. Spread over the salmon mixture, then roll up gently from one long side like a Swiss roll. Seal the pastry edges with the beaten egg yolk. Place on a baking sheet and bake for 20 mins until the pastry is risen and golden.
Meanwhile, cook the potato balls or cubes in a pan of boiling salted water until tender. Drain well. Prepare bearnaise sauce according to package directions, then gradually add the cubed butter, whisking until smooth. Slice the strudel and serve with the potatoes and sauce. Top with the tomato and carrot salad and garnish with arugula leaves and limes slices.