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Salmon in a Puff Pastry Crust

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Salmon in a Puff Pastry Crust

This dish can be made ahead, then placed in the oven as the guests arrive. The salmon looks impressive but is actually very simple to prepare.

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes 50 minutes
Serves:
 8

Ingredients

  • 75g butter, at room temperature
  • 20g pack fresh flat-leaf parsley, finely chopped
  • Grated zest and juice of 1 lemon
  • 2 x 500g packs puff pastry
  • 70g pack Waitrose Farm Assured Prosciutto Crudo Affumicato
  • 800g piece Waitrose Salmon Prime Fillet
  • 1 red onion, finely sliced
  • 1 medium egg, beaten

Method

  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 1 pack of the puff pastry on a lightly floured surface to a rectangle measuring 38cm x 20cm (roughly 5cm longer than the length of the salmon and 5cm wider). Transfer to a large 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 pack of 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. Either 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 some of the trimmings to make decorations on top of the pastry and discard the rest.
  6. Brush the pastry all over with the remaining beaten egg and bake for 30 minutes until golden and crisp and the salmon is just cooked. Slice and serve at the table.

Cook's tips

Prepare this dish up to 6 hours ahead. Cover with clingfilm and place in the fridge until ready to bake.

As an alternative to the prosciutto affumicato, use slices of pancetta or even thin rashers of smoked bacon.

Comments and images

Average user rating 4 stars out of 5

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ROZELLA

ROZELLA 11 April 2009 12:31

Made this on Good Friday as suggested in the Easter section. I made a great choice it was wonderful. The salmon was piping hot when you broke into the puff pastry. Had the cream lemon leeks as suggested to go with it. With a few salad potatoes.

Panienka

Panienka 25 March 2009 20:05

A wonderful dinner party dish. I served it a few times and it was delicious each time. Highly recommended.

topovix

topovix 14 March 2009 21:35

I served this at a dinner party and it was a huge hit. Only used half a small red onion which was fine.

Loobie-Lou

Loobie-Lou 18 March 2008 15:37

I have made this recipe a couple of times before, over a year ago & it is absolutely delicious. Seeing it again has made me want to make it again.

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4 stars out of 5

Average user rating Based on 62 ratings

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Nutritional Info

Typical values per serving:
Energy 850.0kcal
Fat 64.1g
Saturated Fat 24.0g
Salt 1.9g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in March 2005