Salmon en croute recipes
Our top 3 of 4 Salmon en croute recipes
- 200g Full-fat cream cheese
- 100g Chopped smoked salmon
- 1 tbsp Chopped fresh tarragon
- 1 Lime - zest only
- 450g Salmon fillet
- 1 packet Puff pastry
- 1 Free range egg
- 1. Preheat the oven to 200C/400F/Gas 6.
- 2. Roll the pastry out on a floured surface so that it is a little wider than the salmon, and the salmon can be completely rolled in the pastry.
- 3. For the mousse, mix the cream cheese, smoked salmon, tarragon and lime zest together in a bowl. Season, to taste, with salt and freshly ground black pepper.
- 4. Place the pastry so the longest side is facing you. Spread the salmon mousse evenly over the half of the pastry closest to you. Place the salmon on top of the mousse.
- 5. Roll the salmon up in the pastry, leaving a slight overlap of 3cm/1¾in. Brush this with beaten egg and seal. Trim the ends of the pastry so they are flush with the salmon.
- 6. Brush the outside of the pastry with beaten egg and transfer to the oven to bake for 20 minutes, or until golden-brown and the fish is cooked through.
- 250g Reduced fat cream cheese
- 25g Dill chopped
- ½ zest & juice lemon
- 500g ready made puff pastry
- 700g Salmon fillet, skinned
- to tast salt & pepper
- 1 beaten egg for glaze
- few lemon wedges
- 1.Preheat the oven to 220°C/Fan 200°C/Gas Mark 7.
- 2.In a medium bowl, beat the cheese, dill, lemon zest and juice together with a little salt and plenty of ground pepper.
- 3.Roll out the pastry on a lightly floured surface to a square shape measuring 45cm x 33cm.
- 4.Spread the cheese mixture on top of the salmon then place it cheese down in the centre of the pastry.
- 5.Brush edges of the pastry with water then fold over the pastry to enclose the salmon, tucking as if wrapping a present and trimming any excess pastry.
- 6.Turn the pastry parcel over and place seam-side down on a baking sheet.
- 6.Use a spoon to make a fish scale pattern on the pastry then decorate with any pastry trimmings, attaching them with water.
- 7.Make a couple of steam holes in the pastry.
- 8.If liked, you can cover and chill the prepared salmon overnight in the fridge.
- 9.Brush the pastry with egg or milk then bake for 25-30 minutes or until the pastry is golden brown. Serve hot with wedges of lemon and watercress.
- 500g Salmon fillet, skinned and boned
- 2 Happy eggs
- 1 Pak Choi
- 1 dessert spoon of ginger, grated
- 1 tsp garlic, grated
- 1 small bunch Corriander
- 1 stick lemongrass
- 2 green Thai chillies
- Zest & juice of 2 limes
- 50ml sesame oil
- 1 pack of ready-rolled puff pastry
- Firstly, lay the pastry on a buttered sheet of baking parchment and place it in the fridge.
- Heat the sesame oil in a frying pan, whisk the eggs together, then add to the pan and cook to make a thin omelette. Put aside to cool (keep approx ¼ of an egg, to glaze the pastry).
- Roughly chop the pak choi. Finely chop the coriander, lemongrass and chillies and mix with the grated garlic, ginger and lime zest.
- To assemble
- Take the pastry out of the fridge. Trim the omelette so that it is roughly the size of the salmon.
- Place the omelette in the middle of the pastry, then cover the omelette with the pak choi, followed by the salmon. If the salmon tail is thin, fold it over on top of itself so that the salmon is roughly an equal thickness. Sprinkle the spice mixture over the salmon and a little of the lime juice.
- Fold the pastry over the salmon making a neat parcel. Where it joins, use the egg wash to glue it together. Trim the excess so that you don’t have lumps of pastry (as they will not cook). If you have excess pastry you can cut-out some shapes and decorate the top before using the egg wash to glaze the pastry.
- Place on a preheated baking sheet, in a preheated oven at 180°C for 30 minutes, or until the pastry is crisp and golden.
- Serve hot with new potatoes.