salmon en croûte

Eileen

Recipe

Serves : 1- 4

Love

Good source of Protein

Cooked

Medium

Cooking time

35 Minutes

salmon en croûte makes a great show-off centrepiece. It’s got guaranteed wow factor, consists of easy-to-find, fresh and simple ingredients and is utterly delicious.

Share this recipe

Share on facebook
Share on twitter
Share on linkedin

Ingredients

  • 1 side of salmon, about 900g, skinned
  • A little olive oil
  • 60 g unsalted butter, softened
  • Finely grated zest of 1 lemon
  • Generous handful of basil leaves
  • Small handful of dill leaves
  • Sea salt
  • Freshly ground black pepper
  • 1 tbsp. wholegrain mustard
  • 500 g shortcrust pastry
  • Plain flour, to dust
  • 1 egg yolk, beaten

Method

  1. Check the salmon for pin bones, removing any that you find with tweezers, then cut in half. Line a baking tray with a lightly oiled piece of foil.

  2. Mix the softened butter with the lemon zest, basil, dill and some salt and pepper in a bowl, to make the filling.

  3. Pat the salmon fillets dry with kitchen paper, then season lightly with salt and pepper. Spread the herb butter over one fillet, on the boned side, and the mustard evenly on the other fillet. Sandwich the two salmon fillets together, in opposite directions so both ends are of an even thickness.

  4. Roll out the pastry thinly on a lightly floured surface to a rectangle, the thickness of a £1 coin and large enough to enclose the salmon. Put the salmon parcel in the centre of the pastry and brush the surrounding pastry with egg. Bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on the prepared baking tray.

  5. Brush the pastry with beaten egg. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 minutes. Meanwhile, heat the oven to 200°C/400°F/gas mark 6

  6. Bake the salmon for 20-25 minutes, until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates that the fish is well done.

  7. Rest the salmon for 5 minutes, then cut into portions using a serrated knife. Serve with hollandaise sauce, new potatoes and broccoli or minted peas.

Shopping List

Other Recipes You Might Like

Catfish Tacos Recipe with Slaw

Catfish Tacos Recipe with Slaw

Posted byEileen
These oven “fried” catfish filets are just as crispy as pan-fried filets but a lot less messy to make. The tender, tasty fish is soaked...
Mussels in Spicy Tomato Sauce

Mussels in Spicy Tomato Sauce

Posted byEileen
These mussels in spicy tomato sauce are so good (and so simple to make, hello, one pot meals!) A simple sweat of aromatics, Calabrian chili...
Prawns with Garlic, Oil and Piripiri

Prawns with Garlic, Oil and Piripiri

Posted byEileen
The perfect prawns with garlic, oil and piripiri recipe with a picture and simple step-by-step instructions.
classic prawn cocktail

The Classic Prawn cocktail

Posted byEileen
The classic prawn cocktail makes an ideal dinner party starter. Our easy recipe is in just 15 minutes, leaving you more time to entertain
Coquilles Saint Jacques Recipes

Coquilles Saint Jacques

Posted byEileen
For something fancy, this is pretty easy to make. It’s one of the world’s most delicious dishes. It’s rich and decadent, and yet still light.
Crab Bisque Recipes

Blushing Tomato Crab Bisque

Posted byEileen
My favorite tomato soup becomes a tomato crab bisque! This spicy tomato and crab bisque is loaded with tons of veggies, smooth cream and a...
Shopping cart

Sign in

No account yet?

Our way of saying thank you to our loyal customers is to come up with this tasty offer.

This week, you can take advantage of:

10% discount on orders over £50.00 Use Code THANKYOU10 at checkout

15% discount on orders over £100.00 Use Code THANKYOU15 at checkout

20% discount on orders over £150.00. Use Code THANKYOU20 at checkout

join the newsletter

Subscribe to our mailing list and get the latest offers before anyone else!