Salmon en Croute
I’ve had a couple of salmon fillets in the freezer since last week and have been looking and asking for many recipes to use them, so i end up with Salmon en Croute, recipe from Sorted youtube channel. This dish looks lush and fantastic but very easy and quick to make, so i think that it is absolutely suitable when you have guests come over, of course they do taste lovely. 🙂
I made Rough puff pastry (which i will write at the next post) for this dish just to challenge myself, so it did took quite a long time, but well, if you have store bought puff pastry, this dish will make you enjoy the wonderful meal without any sweat.
SALMON EN CROUTE RECIPE
- 500g salmon
- Puff pastry (readily rolled)
- 2 squeeze of lemon juice, zest of half lemon
- 1 small egg
- 5 tbs cream cheese
- A handful Spinach, finely chopped
- 3 pinch of finely chopped dill
- Preheat the oven to 200C.
- Pat dry the fish with kitchen towel, check the bone. Season with salt, peper and a squeeze of lemon juice.
- Mix up choopped Spinach, dill, zest with creamcheese, season to taste with salt, pepper and a pinch of sugar.
- Roll out the puff pastry onto a flat surface (about 2-3 mm thickness). Place one piece of salmon on the puff pastry, spread the salmon with the creamcheese mix.
- Fold the other half of the puff pastry and brush the edges with some egg wash to seal. Make sure the pastry bag is sealed nice and tight.
- Score gently on top the pastry, Brush the with the egg wash to make a shiny golden brown color pastry, season salt and pepper on top
- Bake for 30minutes or until the pastry is golden brown
- When ready, half it and serve with a salad or any kind of boiled water you prefer. (this is important, do not skip as the salmon is quite rich and heavy)
- Make this with whatever filling you like.
- Make the croute early in the day, pop it in the oven before serving.
- Do not add too much dill, the taste of dill is quite strong, it will ruin the salmon taste if you over add.
- Use Pie pastry (shortcrust) if you have no puff pastry, it’s still taste nice i promise.
- With the frozen salmon, defrost it for a couple of days in the fridge, it will take a long time, but the fish retains its moisture.
- Bake on the rack to avoid soggy bottom of the pastry
- Dont roll your pastry to be too thick (2-3 mm is enough) then you will end up with a soggy crust.
- Dont need to wonder why this dish have no sauce for, as the creamcheese filling is for sauce. 🙂