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Salmon en croûte

Name: Salmon en croûte
Total time: 50 min
Ingredients: puff pastry 500g pack; skinless salmon fillet 1 piece (approx 750g); basil a good handful of leaves, chopped; dill a good handful of leaves, chopped; chives a handful, chopped; lemon 1, zested; soft butter 3 tbsp; egg 1, beaten to glaze

50 minutes
serves 4-5
A little effort

Salmon en croute: our favourite salmon and pastry combo. Follow this easy method to make the best version of this classic dish. Serve with seasonal veg or a green salad on the side.

Published: December 19, 2014 at 2:32 pm

Try our salmon en croute recipe, then check out more salmon recipes such as these asparagus and salmon parcels.

Ingredients

puff pastry 500g pack
skinless salmon fillet 1 piece (approx 750g)
basil a good handful of leaves, chopped
dill a good handful of leaves, chopped
chives a handful, chopped
lemon 1, zested
soft butter 3 tbsp
egg 1, beaten to glaze

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.