Freshly Blogged Challenge. Week 9

Fine dining with Salmon trout.
Vote here.

So week 9 we had to come up with some fancy Shmancy fine dining dishes. We got some particularly delicious cmoked salmon trout to work with and some lovely ingredients: lentils, cucumber, cream cheese, beetroots and puff pastry. We could add as many herbs and spices as we wanted to, which is great.
I came up with the idea of a "winter" dish and a "spring" representing the different seasons. 
My rather long and snooty dish titles were: 
Winter: Salmon en croute with 'beetroot seedlings'
Spring: Beetroot tartlets with duet of cucumber and lentil puffs

Herb oil
1/4 fresh herbs (I used coriander, parsley and chives)
1/4 cup olive oil

Blend together, season to taste with salt and strain, keeping the herbs and oil separate.

Spice oil
1 tsp cayenne pepper
1 tsp paprika
50ml olive oil

Heat all ingredients together until just warmed through. season to taste with salt, strain and discard the spices.

1/2 cup black lentils
2 cups water
1 tsp butter
1/2 tsp sugar
Pinch salt

Cook the lentils in water for 20 minutes, until tender. Drain and toss with the butter, sugar and salt.

5 small Beetroots, peeled
1 cup water
1 Tbsp butter
1/2 Tbsp sugar
Pinch salt

Clean and trim the beetroots well. Boil in water for 20 minutes, until tender. Drain and toss with the butter, sugar and salt. Heat until sugar dissolves and set aside.

1/4 pack PnP puff pastry
1/4 egg, beaten
1 Tbsp herb oil (recipe above)
2 x fillets Sea Harvest Fine Dine lighty smoked Salmon Trout
2 Tsp fresh dill
2 Tsp herbs from herb oil
4 tsp cooked lentils (recipe above)
4 cooked beetroots (recipe above)
Fresh chives, chopped

Preheat oven to 180 degrees Celsius

Cut out 2 squares of puff to fit your salmon. Score and brush with egg.
Bake  for 10 minutes.

Heat the herb oil in a pan. Add the fish skin side down and cook for 2 minutes on each side. Season with salt and place in the oven to cook for 2 more minutes. Add the Fresh dill to the pan and crisp.
Top the fish with a tsp of herbs from the herb oil, and the crisp dill.

Arrange the fish on top of the puff square.
Arrange 2 piles on either side of the plate with lentils, top with beetroots and trimmed chives.

1/2 cucumber
4 Tbsp PnP cream cheese
1/4 pack PnP puff pastry
3/4 egg, beaten
1 cooked beetroot, halved
1/4 cup self raising flour
1 tsp herbs from herb oil
1/2 cup cooked lentils (recipe above)
Oil to fry
Salt to season
1 tsp Herb oil (recipe above)
1 tsp Spice oil (recipe above)
Fresh coriander leaves

Cut the cucumber in half. Peel off 6 peices to make the cucumber rolls, and chop the rest. Blend the chopped cucumber.
Strain and mix the juice with 2 Tbsp cream cheese. Add a pinch of salt, and leave to chill in the fridge. Roll up the six slices of cucumber and leave to chill in the fridge.

Preheat oven to 180 degrees Celsius.
Line 2 greased tartlet cases with puff. Score the bottoms of the pastry and brush with egg. Bake for 10 minutes.

Mix 1/2 of the remaining egg with 2 Tbsp cream cheese, season with salt and pour into the cases. Top each with a beetroot half. Bake for 10 minutes.

Mix the remainder of the beaten egg with flour, herbs and cooked lentils. Heat a small pot with 2cm of oil. Use two spoons to make into oval shaped puffs and cook for 2 to 3 minutes in the hot oil.

Arrange the tart in the middle of the plate.
Spoon cucumber sauce on side add the rolls on the other.  Top the sauce with the lentil puff , dot with with herb and spice oil. Top with fresh coriander.