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Salmon en croute with artichokes
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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.
The salmon can be stuffed and wrapped in the pastry up to a day in advance, ready for glazing, scoring and baking.
Domaine Begude Chardonnay 2007 Limoux, South of France
Typical values per serving:
This recipe was first published in April 2010.