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Salmon en croute
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25g butter, at room temperature
¼ x 25g pack fresh flat-leaf parsley, finely chopped
Grated zest of ½ lemon, plus
1 tbsp juice
250g Cooks’ Ingredients Puff Pastry
2 slices Waitrose Italian
280g pack 2 Waitrose Boneless Scottish Salmon Fillets
½ small red onion, finely sliced
1 medium Waitrose British Blacktail Free Range Egg, beaten
1. Preheat the oven to 200°C, gas mark 6. In a small bowl, beat together the butter with the parsley, lemon zest and juice. Season and set aside.
2. Roll out half of the puff pastry on a lightly floured surface to a rectangle measuring 14x18cm (roughly 2cm longer than the length of the salmon and 2cm wider). Transfer to a greased baking sheet.
3. Arrange the slices of prosciutto over the pastry base, allowing it to hang over the edge, as this will later be folded over the top of the salmon.
4. Place the salmon on top of the prosciutto and spread the herb butter over the top of the fillet. Sprinkle with the red onion slices then fold the overhanging slices of prosciutto over the fish. Brush the edges of the pastry with some of the beaten egg.
5. Roll out the remaining pastry slightly larger than the first rectangle of pastry and place over the top of the salmon. Press the pastry down gently to seal, then trim the edges with a sharp knife. Pinch all the way around the join edges, using your thumb and forefinger to seal, or press down with a fork to make a neat pattern. Use the trimmings to make decorations on top of the pastry.
6. Brush the pastry all over with the remaining beaten egg and bake for 20 minutes until golden and crisp and the salmon is just cooked. Serve with green beans on the side.
Typical values per serving:
This recipe was first published in February 2015.