Salmon en croûte
- Preparation and cooking time
- Total time
- A little effort
- Serves 4-5
Skip to ingredients
- 500g pack puff pastry
- 1 piece (approx 750g) skinless salmon fillet
- a good handful of leaves basilchopped
- a good handful of leaves dillchopped
- a handful chiveschopped
- 1 lemonzested
- 3 tbsp soft butter
- 1 eggbeaten to glaze
Nutrition:
- kcal575
- fat39g
- carbs21.3g
- fibre0.1g
- protein35g
- salt0.8g
Method
step 1
Cut the pastry in two and roll out each half to a rough rectangle about 3mm thick. Keep them chilled on a baking sheet while you prepare the salmon.
step 2
Check the salmon for any stray bones and remove them with tweezers. Cut the salmon in half so you have 2 pieces the same size.
step 3
Put the first piece of pastry on a non-stick baking sheet. Season the salmon all over then sit it on the pastry, skinned-side down.
step 4
Mix the herbs and lemon zest with the butter and season really well, then spread the herb butter all over the top of the salmon.
step 5
Season the other fillet and lay it skinned-side up on top of the bottom piece.
step 6
Brush beaten egg all over the pastry, then drape over the other bit of pastry. Mould the pastry around the salmon and trim so there is only a couple of cm excess. You can chill or freeze the leftover pastry to use later.
step 7
Crimp the edges using your fingers.
step 8
Glaze all over with more egg wash then score the surface with the back of a knife in a cross-hatch pattern being careful not to cut all the way through. Bake in a 200C/fan 180C/gas 6 oven for 25-30 minutes, or until a skewer poked in the middle comes out piping hot. Rest for 5 minutes before cutting.
