Easy salmon en croûte

Name: Easy salmon en croûte
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 500 g leeks; 320 g puff pastry sheet; 150 g pack Boursin Garlic & Herbs; 500 g pack No.1 Scottish Salmon Prime Fillet

With its creamy garlic sauce, leeks and buttery puff pastry, nobody would guess that this salmon recipe has just four ingredients. It’s a showy shortcut recipe that will be on the table in less than an hour.

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Serves4
CourseMain meal
Prepare5 mins
Cook45 mins
Total time50 mins
Pluscooling

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500g leeks
320g puff pastry sheet
150g pack Boursin Garlic & Herbs
500g pack No.1 Scottish Salmon Prime Fillet

Trim the leeks, then wash and slice thinly. Put in a frying pan while still damp with 2 tbsp cold water. Warm over a low heat, then cover and cook for 8-10 minutes until softened. Meanwhile, remove the pastry from the fridge. When the leeks are ready, leave to cool. Stir in the soft cheese.
Preheat the oven to 200ºC, gas mark 6. Unroll on the baking parchment it comes with and place on a large baking sheet. Remove the skin from the salmon, then put it on one side of the pastry, leaving a 2-3cm border at the edge. Season.
Spoon the leek mix over the fish. Brush the pastry edges with cold water (or optional beaten egg), then fold over the top of the fish and press the edges together to seal
Trim with a sharp knife to neaten the edges. Brush all over with cold water or beaten egg, if using. Cut a small hole in the top to allow air to escape as it cooks. Trim any excess parchment, then bake for 30-35 minutes, until golden and the fish is opaque and flakes easily in the middle of the pie. Leave to rest for 10 minutes, then cut into slices and serve.

Typical values per serving when made using specific products in recipe