Salmon en Croute
How to make a delicious Salmon en Croute, easy step by step instructions, from start to finish.
Ingredients
Method
- 200g / 7oz skinless & boneless salmon fillet (frozen)
- 1 Roll store bought puff pastry or homemade shortcrust pastry
- 40g / 1½oz Mascarpone cheese
- 10g Chopped chives
- ¼ tsp / 2g Salt
- ¼ tsp / 1g Ground black pepper
- 1 Large egg and a little milk (Egg wash)
- Cut your chives into small pieces
- Add the cream cheese to a bowl, add the salt, pepper, chives, mix until all incorporated, and set it aside.
- Make up the egg wash, using the egg and milk, thoroughly whisk for 1 minute.
- Unroll your puff pastry, cut it into 2 pieces, one at 16cm and one at 14 cm, 6½ and 5½in, cut the excess pastry into 4 or 5 thin strips for the lattice work.
- Preheat your oven to 170°C / 340°F / Gas mark 3.
- Place the small pastry on a parchment lined baking sheet, spread a little of the cream cheese filling in the centre of the pastry, leaving a 25mm / 1in gap all around the edge.
- Place your frozen salmon fillet on top of the filling, and completely cover it with the remaining cream cheese filling.
- Brush egg wash all around the edge of the pastry right up to the filling.
- Carefully place the large pastry on top, and gently press it over the filling, expelling any trapped air pockets.
- Using a fork dipped in the egg wash, press all around the edge of the pastry.
- Brush the whole area with the egg wash, before doing the lattice work with the thin strips of pastry as shown in the video.
- Give the pastry another good coat of egg wash, and get it into the preheated oven, and set your timer for 50 minutes.
- Remove from the oven and allow to settle for 5 minutes on a wire rack before serving, or refrigerating, this can be served hot or cold with salad.
- Enjoy
Equipment & products used in my kitchen
