Salmon en Croûte Recipe

Don't let the fancy name scare you away;
this elegant looking dinner is a snap to prepare -

5g (roughly) bunch of basil
5g (roughly) bunch dill
30g unsalted butter at room temperature
Zest of ½ lemon
500g side of salmon, skinned
Plain flour, to dust
½ Pkg (250g / ½ lb) puff pastry
1 x egg
Salt & Pepper


Preheat oven to 400ºF (200°C)


Use scissors to roughly cut up the dill and basil into a bowl with the butter, grate in the lemon zest. Season with salt and pepper and combine.

Spread the butter mixture over one side of the fillet.

Beat 1 egg to make your egg wash.
On lightly floured surface, roll out pastry large enough to encase the salmon.
Flip the salmon over into the centre of the pastry and brush around it with the egg wash, season with salt and pepper.
Fold up the longest pastry sides, trimming away excess if needed and folding the shorter pastry edges over to form a neat package.

Place the package (seam side down) on a parchment lined baking sheet. Brush egg wash over the outside, and score the pastry to make a cross hatch.
Bake for 25-30 minutes, or until the pastry is golden brown and crisp.