Mains
French
FrenchSalmon en Croute
Salmon baked in pastry, a dinner-party showstopper. Tiers rise from a simple cream-cheese parcel to wild salmon with a spinach and dill duxelles in all-butter puff.
Nut-free
Budget version
Salmon fillets and soft cheese wrapped in ready-rolled puff pastry.
Per serving£3.25
Total cost£6.50
Time40 min
Ingredients for 2
- 2 salmon fillets , skinless
- 1 ready-rolled puff pastry sheet
- 100 g soft cheese
- 1 tsp dried dill
- 1 egg , beaten
- salt and pepper , to taste
Method
- Mix the soft cheese with the dried dill and season.
- Unroll the pastry and cut into two pieces, placing a salmon fillet on each.
- Spread the cheese over the salmon, then fold the pastry over and seal the edges.
- Brush with beaten egg and cut two small slits in the top.
- Bake at 200C for 22 to 25 minutes until golden and puffed.
Equipment
The three ways, side by side
Budget
Salmon fillets and soft cheese wrapped in ready-rolled puff pastry.
Better
Salmon with a garlicky spinach layer and lemon-herb cream cheese in puff pastry.
Ultimate
Wild salmon with a mushroom and dill duxelles wrapped in all-butter puff with a brandy-laced cream.
