Salmon en Croute
A home favourite! This is a pretty simple recipe but does a great job of getting the most out of some proper Scottish salmon.
- 2 large 300 g fillets (or 4 small fillets)
- 100 ml double cream
- 150 g cream cheese
- Bunch of dill
- Fresh tarragon
- 1 lemon
- Smoked salt (if you have it — if not, regular salt will do!)
- 500 g block (or 1 roll) of Puff Pastry
- 1 egg
Sides / Extras
- Creamy mash
- Veg of your choice
- Preheat your oven to 200°C
- Mix up the sauce ingredients together and add salt and pepper to taste.
- Juice the lemon and grab a peeler. Peel about half of the lemon and finely chop the zest and add to the sauce.
- Cut the pastry into two even portions. Add some flour to a baking tray and roll the first half out. It needs to be big enough to lay the salmon piece out neatly. We usually do two layers of salmon, but if you have smaller fillets, go for one layer.
- Once you’re confident on your pastry, add salt and pepper to the salmon and lay it out on top of the first layer of pastry. Add the sauce and add your second layer of salmon. Finish most of the sauce on top. Make sure to leave a dry section of pastry around the fish.
- Take your egg and brush a little border on the dry pastry around the salmon, this will help stick the next layer of pastry.
- Take the remaining pastry, roll it out and cover the salmon. Take two fingers and pinch together, or simply roll it around. Now, time to decorate; you can use a spoon to make curved fish scale indentations, up to you! Brush the whisked egg mix over the pastry.
- Bake for 20 minutes, then take out of the oven to re-baste with egg.
- Bake for a further 15 minutes at 160°C. Take out of the oven and rest for 5-10 minutes.
- Serve with piping hot veg!