Cook the News

Today’s dishes, from the headlines.

Wednesday 21 October 2026

Last cooked 11:00


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Interceptor Deluxe

Based on:

TypeStarter

Serves4 people

DateOctober 21, 2026

A puff pastry boat fishes vegetable waste from a green sea: the Interceptor Deluxe.

A golden, crispy puff pastry 'Interceptor' boat sails on a sea of green salad, filled with edible 'waste' from colorful vegetables. The silhouette of the cleanup boat from the news is clearly visible on the plate.

Ingredients

  • 1 roll chilled puff pastry
  • 2 eggs
  • 200 g smoked salmon
  • 1 cucumber
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 100 g julienned carrot
  • 100 g lamb's lettuce
  • 4 tbsp crème fraîche
  • 1 lemon
  • 2 tbsp fresh dill, finely chopped
  • salt and pepper

Method

  1. Preheat the oven to 200°C.
  2. Roll out the puff pastry and cut a long boat shape per person (4 pieces). Make a raised edge by placing a strip of pastry along the edge and pressing lightly.
  3. Beat 1 egg and brush the boats. Bake 15-18 minutes until golden and crisp. Let cool.
  4. Cut the cucumber into long ribbons with a peeler. Dice the bell peppers. Mix peppers, carrot, and cucumber ribbons with some lemon juice, salt, and pepper.
  5. Mix crème fraîche with dill, zest of half a lemon, salt, and pepper.
  6. Place a bed of lamb's lettuce on each plate as 'water'. Place the puff pastry boat diagonally on the lettuce, as if sailing.
  7. Fill the boats with salmon, add some vegetable 'waste', and garnish with a dollop of dill cream.
  8. Drizzle some lemon juice over everything for freshness.

Serving notes

  • Serve on a large plate so the boat stands out.
  • Scatter extra 'waste' (pepper, carrot) around the boat in the lettuce for the effect of collected plastic.
  • Garnish with extra dill for a fresh look.