Salmon en croute: our favorite salmon and pastry mixture. Follow this smooth method to make the first-class version of this classic dish. Served with seasonal veg or a green salad on the aspect.
- 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
- 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. Mold 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.