Salmon En Croute

Salmon en Croute

A classic, crowd-pleasing, festive centrepiece. Flaky pastry, soft and creamy spinach and meltingly tender salmon.

This can be prepared ahead of time and will sit in the refrigerator for up to 24 hours before baking. Serve with potatoes and a simple watercress salad.

Igredients...

To Make...

1. Pre-heat oven to 180c (fan)
2. Trim off the tail end of the salmon fillets.
3. Cut a piece of pastry, just a little larger than one salmon fillet. Place the pastry on a baking sheet and bake for 10 minutes. Remove from the oven and gently flatten to remove excess air. Bake for another 5 to 10 minutes until golden and then allow to cool
4. Heat a saute pan, add the frozen spinach, moving continuously to stop it catching. Use a spoon to break up the pellets. Once heated through squeeze out excess water and place in a bowl. Stir through the lemon zest and creme fraiche. Season well and set aside.
5. Sprinkle the cooked pastry base with polenta and put one fillet, skinned-side down, on top. Season the fish, spread the spinach mixture evenly over creating a peak in the centre and then top with the other salmon fillet, skinned-side down. Season again.
6. Roll out another piece of pastry, enough to completely cover the top, sides and slightly overlap underneath. Brush the edges with beaten egg and lay over the salmon, brushed side down. Gently tuck the edges under the base with a fish slice.
7. Scallop the edges by pushing back the pastry with a wooden spoon handle, held between your first and middle finger. Brush all over with beaten egg and then chill for at least 30 minutes.
8. Glaze with egg again and bake for around 30 minutes, if the pastry begins to get too dark cover with tin foil.