Salmon en Croute

Ingredients

• 70 grams Unsalted Butter
• 2 Shallots (chopped)
• 100 grams Mushrooms (we used chanterelle)
• 5 clove Garlic
• 220 grams Fresh Spinach
• 1 tsp Black Pepper
• sprinkle Salt
• 70 grams Breadcrumbs
• 200 grams Cream Cheese
• 10 grams Fresh Dill (chopped)
• 700 g Half Salmon Side Fillet (skin removed)
• 2 packs Ready Rolled Puff Pastry
• 1 Egg (whisked)

Instructions

1. 1

   --- Cook the spinach filling first and allow to cool ---

2. 2

   Fry: In a pan melt the 70 grams Unsalted Butter over medium heat. Finely chop the 2 Shallots and 5 clove Garlic. Roughly chop 100 grams Mushrooms if needed. Add the mushrooms, shallots and garlic and fry until softened.

3. 3

   Wilt: Add 220 grams Fresh Spinach , 1 tsp Black Pepper and a sprinkle Salt.Cook until spinach has wilted.

4. 4

   Mix: Add the 200 grams Cream Cheese, 70 grams Breadcrumbs and chopped 10 grams Fresh Dill stir together, remove from the heat and place to one side to cool.

5. 5

   --- Salmon en Croute ---

6. 6

   Pastry: Preheat the oven 180°c Fan /200° C /400° F / Gas mark 6Lay parchment paper on a baking tray. Place 1 pack of puff pastry onto the parchment paper.Pat down the salmon dry with kitchen paper. Place the 700 g Half Salmon Side Fillet in the centre of the puff pastry sheet,

7. 7

   Filling: Spread the cooled spinach filling on top of the salmon fillet.

8. 8

   Parcel: Place the second sheet of puff pastry over the salmon and spinach and press the pastry down around the edges.Tuck the corners to make it look more like a parcel.

9. 9

   Fork: Cut away any excess pastry and fold the edges of the first sheet of pastry to meet the second.Use a fork to seal the two sheets together all around the edges.

10. 10

    Score: With a sharp knife score the top of the parcel with a criss-cross pattern, try not to cut too deep.

11. 11

    Decorate: Optional, with the leftover pastry, you can make decorations for the parcel, we made little fish. Whisk 1 Egg in a ramekin and use a pastry brush to coat all over the pastry with the whisked egg.

12. 12

    Bake in the oven at 180°c Fan /200° C /400° F / Gas mark 6 for 30-35 minutes. Serve whilst hot. Enjoy!!