Classic Salmon En Croute
50 Minutes Serves 4
Boeuf en croute may well be a dinner party classic, but it’s a very familiar and expected one. If you really want to raise eyebrows and excite the taste buds, go for our salmon en croute recipe instead and create something a little different and a lot more appetising.
John West Skinless & Boneless Red Salmon has plenty of rich taste and strong flavour by itself, so it’s not going to be overpowered by the puff pastry. And because this particular salmon en croute recipe also includes cream cheese, mustard, parsley and broccoli, you get a great combination of mouth-watering flavours when you cut into the pastry case of the finished dish. This is one of the more adventurous and ‘classy’ things you can do with a can of our Salmon, so why not give it a go? In less than an hour, including baking time, you can create a deliciously different take on the traditional en croute that tastes as good as it looks.
- 2 170g cans John West Red Salmon Skinless & Boneless, drained
- 1 pre-rolled fresh puff pastry sheet
- 1 egg beaten
- ½ head of broccoli, broken into small florets
- 250g cream cheese
- Zest of ½ lemon
- 1/2 tsp English mustard
- 1 tbs chopped parsley
Red Salmon – Skinless & Boneless 170G
Caught in the cold clear waters off Alaska and Canada, our wild red salmon is packed with both flavour and natural omega-3. Skinless and boneless for your convenience, it's also deliciously versatile, perfect for adding protein into a pasta bake, or even homemade sushi.
To create this delicious salmon en croute recipe, first pre-heat your oven to 190*c or gas mark 5.
Boil the broccoli in water for 2 to 3 minutes. Drain, rinse under cold water and then drain again.
In a large mixing bowl add the cream cheese, mustard, lemon zest and chopped parsley and mix together.
Unroll the pastry onto a lightly floured surface. Arrange the salmon along one edge of the pastry leaving a 3 cm border at one edge and at the two ends so when you fold over the pastry you have room to seal the filling in.
Divide the broccoli over the salmon and then spoon over the cheese mix, smoothing off the top.
Brush the edges of the pastry with beaten egg. Fold over the pastry and gently press the edge to seal in the filling, trim off any excess pastry and place onto a greased baking sheet. Brush the top with the remaining egg and bake in the oven for about 30 minutes until the pastry has puffed and become golden.
The salmon en croute recipe tastes best if allowed to cool slightly and then served with some buttered peas and new potatoes.
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