Flaky Salmon Surprise

This British-style salmon dish layers a creamy tarragon-spiked filling inside rounds of golden puff pastry, stacked three layers high like a savory napoleon. It looks impressive but relies on canned salmon and store-bought pastry, so the actual work is manageable.

The “surprise” is the cucumber. Salted and drained first to pull out excess water, the diced cucumber adds a fresh, cool crunch that contrasts with the rich cream sauce and buttery pastry. It’s an unexpected ingredient in a hot dish, but it works beautifully with the salmon and tarragon.

Using the reserved salmon juice in the sauce is a smart move that adds depth. Mixed with milk, butter, and flour into a quick bechamel, then finished with sour cream and tarragon, the sauce is rich but not heavy. Piling the filling between three layers of pastry means every bite has that flaky crunch.

Chef Tips

• Salt the cucumber and let it sit for 15 minutes, then rinse. This pulls out moisture that would otherwise make the sauce watery.
• Let the pastry rounds rest 30 minutes before baking. This relaxes the gluten and helps them puff up evenly.
• Brush only the top with milk. Getting milk on the cut sides prevents the layers from rising.
• Assemble just before serving. Puff pastry softens quickly once the hot filling goes in.

Variations

• Use fresh cooked salmon instead of canned for a more refined dinner party version.
• Add a squeeze of lemon juice to the sauce for extra brightness.
• Swap tarragon for dill if that’s more your style with salmon.