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Salmon en croute with artichokes

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Salmon en croute with artichokes

This is such a simple but delicious blend of flavours – and it's lovely served either warm or cold, so any leftovers won’t go to waste.

Preparation time:
20 minutes plus cooling
Cooking time:
25 minutes to 30 minutes
Serves:
 8

Ingredients

  • 2 prime salmon fillets, each weighing about 450g (from the fish counter)
  • 125g tub Delamere Spreadable Goats Cheese
  • 175g tub Waitrose Puglian Artichokes Hearts(from the chiller)
  • 2 tbsp olive oil
  • 500g pack frozen Cooks’ Ingredients All Butter Puff Pastry, defrosted
  • 1 egg yolk beaten with 1 tsp water, to glaze

Method

  1. Place one salmon fillet on a board, skinned side face down. Spread with the cheese and plenty of seasoning. Scatter the artichokes over, pressing down gently and drizzling with oil left in the tub. Arrange the second salmon fillet on top, skinned side face up. Tie at 6cm intervals with kitchen string.
  2. Heat the oil in a frying pan large enough to fit the sandwiched fillets. (If you don’t have a pan large enough, use a flameproof roasting tin instead.) When the oil is hot, add the fillets and fry briefly on both sides to seal. Drain and leave to cool.
  3. Preheat the oven to 220C, gas mark 7. Grease a large baking sheet. Place one pastry sheet on top of the other and roll out together until measuring 38cm wide and about 10cm longer than the salmon. Place the salmon on top and remove the string. Brush the edges of the pastry with water and wrap it around the salmon, pinching the edges together to enclose the fish and cutting off any excess areas of pastry at the corners.
  4. Brush with the beaten egg, around the sides as well as on the top. Score the surface with a sharp knife to decorate and bake for 25-30 minutes, until risen and golden. Transfer to a serving platter and serve in thick slices.

Cook's tips

The salmon can be stuffed and wrapped in the pastry up to a day in advance, ready for glazing, scoring and baking.

Drinks recommendation

Domaine Begude Chardonnay 2007 Limoux, South of France

Comments and images

Average user rating 4 stars out of 5

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vicki f

vicki f 26 April 2010 02:37

Made this for a dinner party last night and I had loads of compliments, would definitely make it again. Substituted the artichokes for asparagus (because I don't like artichokes and I'm hosting!) and it worked well. Perfect 'make ahead' dish.

Amanda Kate

Amanda Kate 21 April 2010 19:14

This was delicious - fun to make and tasted just as good cold. Only thing is when you slice it it falls to pieces, so next time I think I'll make individual ones. Yummy yummy yummy!

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Nutritional Info

Typical values per serving:
Energy 545.0kcal
Sugars 1.3g
Fat 37.8g
Saturated Fat 14.1g
Salt 1.0g

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This recipe was first published on Waitrose.com in April 2010