Salmon en Croute (Puff Pastry)

The Filling

Makes enough for 4 portions or 1 long one.

Gently fry the chopped onions and garlic on a hot pan. If not using the optional bits then go to step 4

Add the white wine if using it and reduce until there is a drop left

Add the dill and lemon juice if using them

Add the creme fraiche and mix well then reduce until the sauce starts to thicken

Add the spinach or other veg. If using asparagus don’t add to the sauce

Reduce the sauce until it is really thick then taste, add salt or the corner of the stock cube and mix well, taste again to make sure you are happy

THE SALMON

CHEFS TIP…This can be made in one big long piece then cut when baked, assemble it on baking tray lined with parchment if you do this.

Lay the pastry flat on a lightly floured surface.

Cut 2 squares, make each one about twice the size of the Salmon

Cut a salmon darne in two and place the pieces side by side in the centre of the pastry.

Place the salmon on the pastry

Place the asparagus on top of this if using it.

Using a spoon place a nice dollop of the thick filling on top of this.

Add the filling

Beat the egg in a cup then using a pastry brush brush around the sides of the pastry you put the salmon on.

Place the second piece of pastry you cut on top then using your fingers press down on the sides to form a bond.

Press down on the sides to seal

Cut around the edges to get an even square or rectangle. Then use a fork to gently press a nice pattern around the edges then gently pierce with a fork to allow air escape

Use a fork to crimp the edges and pierce air holes in the top

Place on a baking tin lined with grease-proof paper or parchment and coat with the beaten egg,

Brush the pastry with a beaten egg

Bake at 180°C Gas Mark 4 for 30-35 minutes on the middle shelf of the oven. Check regularly to ensure it cooks evenly, turn the tray if need be.

Fresh out of the oven

CHEFS TIP….To get them really golden brown remove from the oven 10 into the cooking time and brush with beaten egg a second time.

GLUTEN FREE

I haven’t seen gluten free puff pastry so try it without pastry. Please post in the comments if you know of a gluten free pastry.

Make the sauce but don’t allow it thicken so much, place the salmon fillets into the sauce and cook.
If using asparagus add it to the sauce when you add the salmon.

Lactose Free

Use lactose free cream instead of creme fraiche then follow the recipe as normal.

VEGETARIAN VEGAN OPTION

Use roasted peppers and sliced aubergine and Courgette with softened chick peas instead.

Vegans, use white butter beans and blend with 1 garlic clove and 2 tsp lemon juice instead of the creme fraiche. Cook the veg and not the bean sauce until in the pastry