Salmon en Croute

18 Aug

So the BH hasn’t been feeling well for the last two days.  Not well as in running a temperature of 39°C and unable to eat ANYTHING except for BRAT – Bananas, Rice, Applesauce  and Toast.  That’s two whole days of really boring cooking.  I tried gamely to eat the same things in sympathy, but I’m afraid I cracked this evening.  I needed both real food and to actually cook something that had more than one ingredient.  The problem was I needed to cook for one and in looking after the poor invalid I didn’t have time to go to the store, so I had to make do with what was in the fridge or freezer.  My needs being the mother of this creation, I give you my first attempt at an individual Salmon en Croute.  I don’t think it will be the last either.  This is honestly one of the easiest dishes I’ve put together and maybe it was the two day BRAT diet, but damn – it was tasty.

Take:

  • 2 fillets of lightly smoked salmon
  • 1 sheet of puff pastry
  • 100 gm of spinach leaves
  • 200 gm of cream cheese
  • 1 tps paprika
  • the zest of one lemon
  • salt and pepper to season
  • 1 egg (to make an egg wash)

If the salmon still has the skin on carefully remove with a really sharp knife and cut each fillet in half then preheat the oven to 180°C.

To make the cream cheese filling, add the cheese, spinach, lemon zest, paprika and salt and pepper to taste into the bowl of your food processor.

Process until smooth and creamy.  If any visible spinach stalks remain, remove them before continuing.

Now we get to assemble.  Roll out a piece of pastry until it’s large enough to cover the fish.  Then place two heaped tablespoons of the cream cheese filling in the centre of the pastry and place the salmon on top.

Brush the sides of the pastry with egg wash and then fold the two longer sides in. Then fold the two short sides in, so the pastry completely covers the fish and the filling.

Score the top on the pastry to allow the steam created from the cooking salmon to escape and place on a baking tray.  Brush with the remaining egg wash and bake for 20-25 mins until golden brown.  Seriously rich, seriously good!

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6 Responses to “Salmon en Croute”

  1. Madie August 18, 2012 at 10:46 pm #

    Oh! This looks yummy – I’m going to have to give it a go.

    • fudgingood August 18, 2012 at 10:47 pm #

      Thanks, and like I said, it was REALLY easy!

  2. afracooking March 17, 2013 at 2:33 pm #

    Salmon, cream cheese and spinach are always a perfect combination – I love the spin you give this classic!

  3. pauladaniels22 June 14, 2013 at 9:04 pm #

    Tried your recipe this evening. It was very good! Have posted the recipe and results on my blog – http://changomutney.wordpress.com/2013/06/14/salmon-en-croute-with-asparagus-wrapped-in-parma-ham/

Trackbacks/Pingbacks

  1. Salmon en Croute with Asparagus wrapped in Parma Ham | Welcome to Chango Mutney - June 14, 2013

    […] main course was Salmon en Croute (recipe courtesy of fudgingood https://fudgingood.wordpress.com/2012/08/18/salmon-en-croute/) with asparagus wrapped in Parma […]

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