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Salmon en croûte
Published: December 19, 2014 at 2:32 PM
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Serves 4-5
A little effort
Total time: 50 mins
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Salmon en croute: our favourite salmon and pastry combo. Follow this easy method to make the best version of this classic dish. Serve with seasonal veg or a green salad on the side.
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Try our salmon en croute recipe, then check out more salmon recipes such as these asparagus and salmon parcels.
Ingredients
Nutrition
-
500g pack puff pastry
-
1 piece (approx 750g) skinless salmon fillet
-
a good handful of leaves basil
chopped
-
a good handful of leaves dill
chopped
-
a handful chives
chopped
-
1 lemon
zested
-
3 tbsp soft butter
-
1 egg
beaten to glaze
Nutrition: per serving
- kcal575
- fat39g
- carbs21.3g
- fibre0.1g
- protein35g
- salt0.8g
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Method
-
step 1
Cut the pastry in two and roll out each half to a rough rectangle about 3mm thick. Keep them chilled on a baking sheet while you prepare the salmon.
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step 2
Check the salmon for any stray bones and remove them with tweezers. Cut the salmon in half so you have 2 pieces the same size.
-
step 3
Put the first piece of pastry on a non-stick baking sheet. Season the salmon all over then sit it on the pastry, skinned-side down.
-
step 4
Mix the herbs and lemon zest with the butter and season really well, then spread the herb butter all over the top of the salmon.
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step 5
Season the other fillet and lay it skinned-side up on top of the bottom piece.
-
step 6
Brush beaten egg all over the pastry, then drape over the other bit of pastry. Mould the pastry around the salmon and trim so there is only a couple of cm excess. You can chill or freeze the leftover pastry to use later.
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step 7
Crimp the edges using your fingers.
-
step 8
Glaze all over with more egg wash then score the surface with the back of a knife in a cross-hatch pattern being careful not to cut all the way through. Bake in a 200C/fan 180C/gas 6 oven for 25-30 minutes, or until a skewer poked in the middle comes out piping hot. Rest for 5 minutes before cutting.
Check out more delicious salmon recipes...
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