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Salmon en Croûte

This delicious contemporary twist on a classic dish makes an impressive centrepiece for Easter. The unusual combination of horseradish and beetroot goes wonderfully with the salmon and dill. Use salmon fillets to make individual parcels, if you prefer.

Preparation time: 10 minutes
Cooking time: 20 minutes to 25 minutes
Total time: 30 minutes to 35 minutes

Serves: 4

Ingredients

600g Fresh Prime Skinless Scottish Salmon Fillet
200ml tub crème fraîche
2 tbsp creamed horseradish
1 pack fresh dill, chopped
75g cooked baby beetroot, drained
375g pack Saxby's Fresh Ready Rolled Puff Pastry
1 egg yolk, lightly beaten

Method

Preheat the oven to 200°C, gas mark 6. Pat dry the salmon with kitchen paper and set aside. Mix together the crème fraîche, horseradish and dill, and season to taste. Pat dry the beetroot with kitchen paper, then chop roughly.
Unroll the pastry and place the salmon in the centre. Spread three quarters of the crème fraîche mixture over the top of the salmon, then scatter the beetroot evenly on the top.
Brush the edges of the pastry with egg yolk, then bring the long edges together in the middle, tucking in the ends as you go. Press the edges together tightly to seal and pinch all the way along the join, using thumb and finger, for a decorative finish. Brush the pastry all over with more egg yolk. Place on a greased baking tray and cook in the oven for 20-25 minutes, or until the pastry is golden.
Allow to stand for 5 minutes then cut into thick slices. Serve with buttered new potatoes, lightly steamed green beans and a spoonful of the remaining crème fraîche sauce.