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
Better version
Salmon with a garlicky spinach layer and lemon-herb cream cheese in puff pastry.
Per serving£5.50
Total cost£11.00
Time53 min
Ingredients for 2
- 2 salmon fillets , skinless
- 1 ready-rolled puff pastry sheet
- 1 egg , beaten
- salt and pepper , to taste
- Filling
- 150 g spinach
- 100 g garlic and herb soft cheese
- 1 lemon , zested
- 1 tbsp fresh dill , chopped
Method
- Wilt the spinach in a dry pan, squeeze out all the liquid and roughly chop.
- Mix the soft cheese with the lemon zest, dill and seasoning, then fold in the spinach.
- Cut the pastry in two, sit a salmon fillet on each and top with the spinach mixture.
- Wrap the pastry over, seal and crimp the edges, then place seam-side down.
- Glaze with egg, score the tops and chill for 10 minutes.
- Bake at 200C for 25 to 28 minutes until deep golden.
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.
