I don’t know about you, but one of my favourite things in the whole world is a nice salmon fillet. It’s so versatile you can literally do anything with it. Salmon with pasta, salmon with baked potatoes, salmon in a stir fry….but the best of all, and the one that deserves the most attention surely has to be the mighty salmon en croute. Who can resist the lovely puff pastry with an irresistible filling and that gorgeous salmon fillet? I know I can’t!
I’d never made this before so I thought it was definitely about time. You don’t need potato with it – especially if you’re trying to cut down on the carb factor, and it goes lovely with some fresh steamed vegetables. I found this recipe on the BBC website and just adapted it to what I had/wanted to do.
Ingredients (serves 2)
- A good handful of watercress, roughly 60g, chopped roughly (without the stems)
- 60 g baby leaf, fresh spinach
- 30 g butter, softened
- 2 skinless, salmon fillets
- 250 g puff pastry, rolled out into rectangles
- 1 egg, beaten
- Pre-heat the oven to 190C/fan 170C/gas 5.
- Put the watercress, spinach, butter and some seasoning in a large bowl; using a hand blender or food processor puree together until you have a nice green paste.
- Put a salmon fillet on to each pastry square and cover with a layer of the spinach and watercress.
- Brush the edges of the pastry with egg then fold over and join them together so the salmon is completely enveloped. Trim excess pastry off so you have a neat fillet-shaped parcel.
- Glaze with egg then bake for roughly 30 minutes until golden brown and crisp.
- Serve with steamed veg and enjoy!