Wednesday, February 24, 2021
Heavenly food that excites the tastebuds .

Salmon En Croute

Serves 6
Salmon En Croute
  • 3 1/2-4 lb (1.7-2 kg) salmon, cleaned and filleted, skinned
  • 1 tbsp chopped fresh dill
  • grated zest and juice of 1 lemon
  • salt and black pepper
  • 2 tbsp butter
  • 8 scallions, sliced
  • 8 cups (250 g) spinach leaves, coarsely shredded
  • 1/2 lb (250 g) low-fat cream cheese
  • all-purpose flour for dusting
  • 11/2 lb (750 g) puff pastry
  • 1 egg, beaten
  • lemon slices, cherry tomatoes, and parsley sprigs to garnish

STEPS :

  1. Put the salmon fillets into a shallow nonmetallic dish and sprinkle with the dill, lemon zest and juice, and salt and pepper to taste. Cover and leave to marinate in the refrigerator for at least 1 hour.
  2. Melt the butter in a small saucepan, add the scallions, and cook gently for 2-3 minutes until soft but not browned.
  3. Add the spinach, toss in the butter, and remove from the heat. Leave to cool, then stir in the cheese. Add salt and pepper to taste.
  4. Lightly dust a work surface with flour and roll out half of the pastry to a 8- x I5-in (20- x 38-cm) rectangle. Put the pastry on a baking sheet, and place 1 salmon fillet on top. Spread with the spinach and cheese mixture, then put the second fillet on top. Brush the pastry border with a little of the egg.
  5. Roll out the remaining pastry to a slightly larger rectangle, cover the salmon completely, then seal the edges.
  6. Decorate and trim the pastry (see box, right). Brush the pastry with the beaten egg and bake in a 400癋 (200癈) oven for 40-45 minutes, until the pastry is well risen and golden brown.
  7. Garnish with lemon slices, cherry tomatoes, and parsley sprigs and serve immediately.

Decorating and trimming the pastry

Salmon En Croute

Mark "scales" all over the pastry, using the rounded edge of a soup spoon. Make 2 small holes in the top of the pastry to allow the steam to escape.

Salmon En Croute

Trim the edges of the pastry to form a fish shape. If you prefer, make fins from the trimmings and attach with beaten egg.

 
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