Salmon En Croute – recipe

It has been a while since I have written about food, let alone shared a recipe with you.

I have decided that Fridays are good days to share recipes, so I am actually going to to a Food #FlashbackFriday. A few weeks ago my mother’s best friend came to visit us from Switzerland and I decided to give the family a break and sent them off on an adventure of Cambridge while I stayed at home and cooked for them. I decided to take inspiration from my partner, who made this for me the first time he ever cooked for me and it is incredibly tasty and easy to do.

I won’t share with you how I made something between an Eton Mess and a Pavlova, because it was just embarrassing, so let’s focus on the main.

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Ingredients:

  • White Bread
  • 2 or 3 egg yolks
  • Rocket
  • Soft Cheese or Philadelphia Cheese
  • Salmon – preferably skinless
  • Puff Pastry

Note: You can make your own puff pastry, but I have never tried and for ease and the fact that I had just come home from work, roll out puff pastry is always my choice.

Preparation:

Pre-heat your over at 180 to 200 degrees.

Roll out your puff pastry on a non stick surface. I usually spread flour on the surface to make sure it does not stick.
Once rolled out, place 2 or 3 slices of the white bread in the centre, without the crusts.
Spread the soft cheeses on the slices of bread, the thicker the layer of cheese the better.

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Now layer the fish on top of the bread. If your salmon still has the skin on it, make sure you remove all of it.
Once the salmon is all in place, season it, I will always add a bit of pepper and mixed herbs and little bit of salt.
Place the rocket on top of the fish.

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Slice the remainder of the puff pastry from the bread to the edge, creating rectangular and triangular segments. Slowly close these together over the fish and rocket making sure the pastry sticks together.

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Separate the egg yolks into a bowl and mix these. Brush the egg yolk all over the pastry making sure it sticks together.

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Once this is done please prepare your oven tray by either spreading butter on the tray to make sure the pastry does not stick or use a sheet of grease proof paper. I used paper but I still spread butter on it, so this way I am protecting both the pan and the food.

This will go in the oven for 30 to 40 minutes.

Serving:

I like to serve this with new potatoes, either roasted or boiled, and some vegetables, this time I used broccoli. I also think it tastes incredible with a Hollandaise sauce. I cannot make Hollandaise sauce, still haven’t quite mastered it but will keep trying. In the meantime I used jar stuff but it is very good and goes perfectly with the fish.

Let me know if you try this recipe and show me how yours looks!

Enjoy it.

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