Recipe: Salmon en Croute
Lightly smoked, tender salmon fillets with a fresh, creamy, tarragon filling… all encased in a buttery, puff pastry…
Every now and then, I have an idea for a recipe that makes me nervous. The image is so clear in my imagination that I can almost taste it, but I’m not sure if I can actually do it justice in the kitchen.
This little beauty of a dish was everything that I hoped it would be and I urge you all to give it a go! It’s perfect for entertaining – it tastes luxurious and like you’ve been slaving in the kitchen for hours. HOWEVER, it’s actually so fast to make, that you could comfortably do it after work one evening without even breaking a sweat.
Salmon en Croute
You will need:
2 smoked salmon fillets* (skinned)
1 tbs crème fraiche
1 tbs cream cheese
1 tbs chopped gherkin
1 tbs chopped tarragon
1 sheet ready-made puff pastry
1 tbs milk
*Don’t panic if you can’t get/don’t like smoked salmon fillets, the un-smoked variety will also be delicious!
- Pre-heat your oven to 180C (fan)
- Mix your crème fraiche, cream cheese, chopped gherkin and chopped tarragon together in a bowl
- Place one of your salmon fillets in a square of puff pastry that will be big enough to wrap around both fillets on top of each other
- Now spread over all of your creamy mixture (it may seem like quite a lot, but believe me, it’ll be perfect!)
- Pop your second salmon fillet on the top (put it the other way round & upside down so that the thinnest end is at the opposite end to the thinnest end of your first fillet)
- Finally, pull both sides of your puff pastry up to the top and seal them together (brushing a bit of milk around the edges will help make the pastry stick)
- Then push the pastry at both ends together so the whole parcel is completely sealed – you can use the tines of a fork to help with this
- Pop the little package on a baking tray (I find it much easier if it is covered with foil – the tray that is, not the salmon)
- Brush with milk (this will help it to brown beautifully)
- Bake for 20-25 minutes, until the pastry is golden
- Serve with buttery new potatoes and a simple salad or some seasonal greens
After asking for opinions on whether the inclusion of calories would be welcome or horrifying, I got a mixed response (although most seemed in favour) so I decided to introduce this final, secret if you want it to be, section to my recipes. Enjoy (or not, as the case may be!)
Keep in touch!
I’d love you to get in touch through the comments section. Let me know if you give this recipe a try – or if you have a favourite fish recipe that you’d like to share 🙂