Salmon en Croute (With Lemon and Chilli) OR (Dill and Herbs)
Wonderful and spectacular for Dinner Party
Salmon en Croute (With Lemon and Chilli) OR (Dill and Herbs)
Wonderful and spectacular for Dinner Party
Cooking Instructions
- 1
Cut the Fillet in half so you have 2 equal pieces the lightly rub both pieces with the salt and sugar. stack them left and right with the skinned side on the top and bottom. Then place into a plastic bag and roll so that the pieces are pressed firmly together (I add 2 elastic bands). Put into the fridge for at least 20 hours to firm up.
- 2
Mix the cream cheese with herbs, lemon zest and juice and add chilli flakes if using. Put to one side and Roll out your puff pasty to at least double the size of the fillets plus 4 cm extra each side.
- 3
Line a baking sheet with parchment paper or lightly dust with flour.
- 4
Cut the pastry into half and place the unwrapped first salmon fillet in the middle, then put the cream cheese mix on top and place the second fillet on top of that making a sandwich.
- 5
Egg wash around the salmon and then Place the 2nd piece of Pastry on top and push the pastry edges together. Using a fish slice carefully transfer to the Baking Sheet and tuck in the pastry all the way around. Then crimp the edges together - I just use 3 fingers and push firmly around the edge. Brush the whole thing with egg and put into fridge for at least 45 mins or even the day before needed.
- 6
Heat the Oven to 220c, Brush with more Egg and cook for 20 mins, Turn 180 degrees and lower heat to 180c and cook for another 10 mins. Remove and allow to rest before serving. WOW :)
- 7
One of my friends loves this without the lemon and extra chilli so enjoy :)
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