Happy new year! I know it’s been awhile but its been a busy few months with family visiting, my hens, my wedding, Christmas and New Years. I’m about to leave for our honeymoon on Monday so I thought I’d squeeze in a quick blog which is VERY late, as you can see from the title.
I found this recipe very easy and tasty. I would definitely make it again, especially considering I love Salmon and it’s always my first choice on a restaurant menu. Salmon was also one of the main’s served at our wedding. Stay tuned for the blog about the food from our wedding, which was amazing.
The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food Online.
Salmon en croute (Serves 2)
Ingredients
- Cream cheese 90g
- Watercress, rocket (arugula) and spinach - 70g
- Shortcrust pastry – 1 frozen sheet
- Salmon fillet (skinless)- 300g
- Egg - 1 medium sized
Directions:
- Heat the oven to 200°C/390 F. Put the cream cheese in a food processor with the watercress, spinach and rocket and whizz the lot until you have a creamy green puree. Season well.
- Lay the pastry out on a buttered or oiled baking sheet (it will hang over the edges). Put the salmon in the middle. If it has a thinner tail end, tuck it under. Spoon half of the watercress mixture onto the salmon. Now fold the pastry over into a neat parcel (the join will be at the top, so trim the edge neatly), making sure you don’t have any thick lumps of pastry as these won’t cook through properly. Trim off any excess as you need to. Make 3 neat cuts in the pastry to allow steam to escape and make some decorations with the off-cuts to disguise the join if you like. Brush with the egg glaze.
- Bake for 30 minutes or until the pastry is crisp and browned. To test whether the salmon is cooked, push a sharp knife through one of the cuts into the flesh, wait for 3 seconds then test it against the inside of your wrist; if it is hot, the salmon is cooked. Serve with the rest of the watercress puree as a sauce.
