Salmon en Croute with Lemon Risotto

Puff Pastry with Salmon Cream

• 275 g puff pastry, ready-rolled (see tip)
• 30 g onion, halved
• 1 garlic clove
• 10 g unsalted butter, diced
• 50 g cream, min. 30% fat (see tip)
• 250 g cream cheese with herbs
• 10 - 20 g freshly squeezed lemon juice, to taste (optional)
• 2 sprigs fresh dill, leaves only
• 1 pinch fine sea salt
• 1 pinch ground black pepper
• 200 g fresh salmon fillets, thin, cut in bite-sized pieces
• 150 g smoked salmon, cut in bite-sized pieces
• 1 egg yolk, from medium egg, lightly beaten, for glazing

Lemon Risotto

• 50 g Parmesan cheese, cut in pieces (2 cm)
• 50 g onion, quartered
• 10 g olive oil
• 40 g unsalted butter, diced
• 320 g risotto rice (e.g. carnaroli, Arborio), 10-15 minutes cooking time (see tip)
• 40 g dry white wine
• 740 g water
• 100 g lemon juice
• 1 vegetable stock cube (for 0.5 l), crumbled
  or 1 tsp vegetable stock paste, homemade
• ½ tsp fine sea salt
• 2 lemons, finely grated zest only
• ¼ tsp ground black pepper