British Flaky Salmon Trifle
A layered British-inspired dish featuring flaky pastry, poached salmon, and a sweet trifle topping.
Ingredients
- ●1 package (10 sheets) Flaky Pastry, thawed
- ●2 Salmon fillets, skin removed
- ●1 cup, cubed Trifle sponge cake
- ●1 cup Whipped cream
- ●1 cup Fresh berries
- ●1/4 cup Sherry or substitute
- ●1 Egg, beaten
- ●1 cup Milk
- ●2 tablespoons Unsalted butter, melted
- ●to taste Hushed, flaky, or British seasoning of choiceOptional
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Line a baking sheet with parchment paper.
- 3
Arrange pastry sheets on the prepared baking sheet, leaving space between each.
- 4
Bake for 15-20 minutes or until golden brown, flipping halfway through.
- 5
In a separate saucepan, poach the salmon fillets in simmering water for 8-10 minutes.
- 6
Remove the salmon from the poaching liquid and set aside.
- 7
In a separate bowl, whisk together egg, milk, and melted butter.
- 8
Dip each pastry sheet in the egg mixture, coating both sides.
- 9
Place a cooked pastry sheet on a serving plate, top with a salmon fillet, and repeat the layers.
- 10
For the trifle topping, layer the cubed sponge cake, whipped cream, and fresh berries in a separate bowl.
- 11
Drizzle the sherry or substitute over the top of the whipped cream.
- 12
Serve the layered salmon dish with the trifle topping on the side.