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Salmon En Croute

Salmon En Croute

Issue 59 August 2009

Serves 4


500g short crust pastry

1kg side of salmon, skinned, pin boned and cut in half

60g unsalted butter at room tempeature

10g bunch of basil, chopped

5g bunch dill, chopped

1 lemon zest

1 tbsp wholegrain mustard

1 egg

olive oil

salt and pepper to taste 


1. Preheat the oven to 200°C/Gas Mark 6

2. Dust a clean surface with flour and roll out the pastry, using the salmon as a guide and leave to rest in a cool place.

3. Put the softened butter into a large bowl and add the dill, basil, lemon zest and season.

4. Pat the salmon fillets dry using kitchen paper and season. Spread the butter mixture over one side of the fillet, and the mustard on the other, then sandwich the two fillets together, in opposite directions so both ends are of similar thickness.

5. Beat the egg and place the salmon in the centre of the pastry and brush it around with the egg,  then season.

6. Bring up the longest pastry sides, trimming as much excess away as possible, and tuck them in before folding the shorter pastry edges over to form a neat parcel. Turn it over so the seam is on the bottom, and place onto a non-stick baking tray.

7. Brush it with egg and mark the pastry using the back of a small knife to make a cross hatch across the top.

8. Bake for 25–30 minutes or until the pastry is golden brown and crisp, then remove and allow to cool slightly before serving.

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