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Mary Berry Salmon En Croute 

Mary Berry Salmon En Croute
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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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-salmon-en-croute/