Description
Mary Berry’s Salmon En Croute is a French dish where fresh salmon fillet is encased in a puff pastry shell and baked until golden. The salmon is topped with a mixture of cream cheese, herbs, and lemon zest, which adds flavor and keeps the fish moist. The result is a beautiful and flavorful dish with a contrast between the crispy pastry and the tender salmon.
Ingredients
- Salmon Fillets (2 fillets, skinless, about 400g each): Fresh, high-quality salmon is key for the best flavor.
- Puff Pastry (1 sheet, ready-rolled): Use store-bought puff pastry for ease.
- Cream Cheese (150g): Provides a rich, creamy layer inside the pastry.
- Dill (2 tablespoons, chopped): Adds a fresh, herby flavor.
- Lemon Zest (1 lemon): Brightens the filling and complements the salmon.
- Dijon Mustard (1 tablespoon): Adds a subtle tangy flavor to the filling.
- Egg Yolk (1, beaten): For glazing the pastry to give it a golden, shiny finish.
- Salt and Pepper: To taste, for seasoning.
- Plain Flour (for dusting): To roll out the pastry.
Instructions
Step 1: Prepare the Filling
- In a mixing bowl, combine the cream cheese, chopped dill, lemon zest, and Dijon mustard. Season with salt and pepper to taste. Mix until well combined and set aside.
Step 2: Prepare the Salmon
- Pat the salmon fillets dry with a paper towel and season them with a pinch of salt and pepper on both sides.
Step 3: Roll Out the Puff Pastry
- Preheat your oven to 200°C (180°C fan). Lightly flour your work surface and roll out the puff pastry if needed, so it’s large enough to completely wrap the salmon fillets.
Step 4: Assemble the Salmon En Croute
- Lay one of the salmon fillets on the puff pastry. Spread half of the cream cheese mixture on top of the salmon.
- Place the second salmon fillet on top, sandwiching the cream cheese filling between the two fillets.
- Fold the puff pastry over the salmon, ensuring it’s fully wrapped. Trim any excess pastry and seal the edges by crimping them with a fork or your fingers.
Step 5: Glaze the Pastry
- Transfer the wrapped salmon to a baking tray lined with parchment paper. Brush the top and sides of the pastry with the beaten egg yolk to give it a golden shine when baked.
Step 6: Bake the Salmon En Croute
- Place the salmon en croute in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed. The salmon should be cooked through but still tender and moist.
Step 7: Serve
- Once baked, allow the salmon en croute to rest for a few minutes before slicing. Serve warm with a side of vegetables or a fresh salad.