Salmon in pastry
Salmon in pastry, often called salmon en croûte, is a perfect party dish: it looks great and can be served hot or cold. This version is stuffed with spinach, watercress and cream cheese, and served with a dill sauce.
Equipment: For this recipe you will need a pastry lattice cutter.
Ingredients
- 2 thick salmon fillets (approx. 300–350g/10½–12oz each), scales removed
- 1 shallot, sliced
- 3 thin slices fennel
- sprig dill
- sprig parsley
- 3 strips of pared lemon zest
- 100ml/3½fl oz dry white wine
- 2 packs puff pastry (about 320g/11½oz each)
- flour, for dusting
- 1 free-range egg, beaten
- salt and freshly ground black pepper
- steamed new potatoes, to serve
- salad leaves, to serve
For the filling
- 200g/7oz spinach
- handful watercress, chopped
- 100²µ/3½´Ç³ú cream cheese
- 1 tbsp mayonnaise
- ½ lemon, grated zest only
For the dill sauce
- 25g/1oz butter
- 1 tbsp plain flour
- 200ml/7fl oz whole milk
- 2 tbsp chopped fresh dill
- 1 tsp lemon juice
- 1 tbsp crème fraîche
Method
Check the salmon for bones and season with salt and pepper. Put the shallot, fennel, dill, parsley and lemon zest in a pan large enough to hold the salmon. Add the wine and 100ml/3½fl oz water, place the salmon on top, skin side down. Cover with a lid and over medium heat bring to a gentle simmer, then poach for about 7 minutes – don’t fully cook. Remove from the heat and leave to cool in the poaching liquid.
Meanwhile, to make the filling, wilt the spinach in a pan over medium heat. Once wilted remove from the pan and place in a clean teatowl and squeeze out the excess moisture. Chop and put in a mixing bowl. Add the watercress, cream cheese, mayonnaise and lemon zest. Season with salt and pepper and mix well.
Preheat the oven to 180C/160C Fan/Gas 4.
On a clean, floured surface, roll out the smaller piece of pastry into a rectangle about 20cm x 28cm/8in x 11in. Carefully trim the edges to form a neat rectangle. Using a rolling pin to lift it, place the pastry rectangle onto a non-stick baking tray.
Carefully lift the salmon out of the liquid, reserving the cooking liquor. Remove the salmon skin. Blot any excess moisture from the salmon using kitchen paper.
Lay one salmon fillet in the centre of the pastry. Spread the spinach stuffing on top then place the second fillet of salmon on top to sandwich the spinach.
Brush some of the egg around the edge of the pastry, carefully fold up to form a parcel, trim any excess pastry and seal the ends. Turn the parcel over so the pastry seam is tucked underneath. Brush all over with a little of the egg wash.
Roll out the second pack of pastry to the thickness of a 1 pound coin and cut using the lattice cutter. Lift the lattice using a rolling pin and carefully drape this over the salmon parcel, tucking the lattice ends underneath. Brush generously with the remaining beaten egg.
Bake in the pre-heated oven for about 30–40 minutes until golden brown.
Meanwhile to make the sauce, strain the salmon poaching liquid through a sieve into a jug or bowl. Heat the butter in a small saucepan, once melted stir in the flour and beat to make a roux. Whisk in the poaching liquid and the milk and simmer until thickened. Add the dill and lemon juice and season to taste; continue to simmer for 10 minutes. Add the crème fraîche just before serving.
To serve, cut the salmon in pastry into thick slices and serve with the dill sauce, new potatoes and greens.
Recipe Tips
This is lovely served cold with a salad.
