How To Make Salmon En Croute With Puff Pastry

Roll out half of the pastry on a lightly floured surface so it s 2 5cm larger in diameter than the salmon fillet then drape it over the lined baking tray. Flip the puff pastry wrapped salmon over and transfer for a baking sheet lined with parchment paper. Trim away any excess pastry and crimp the edges with a fork to seal.

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Trim any excess pastry from the ends then fold the ends on top.

How to make salmon en croute with puff pastry. Repeat with the other two salmon fillets and place the salmon en croûte on a heavy baking tray lined with baking paper. Cook for 20 25 minutes until the pastry is golden. Beat the eggs and use some to brush the exposed pastry then bake at the bottom of the oven for 15 minutes.

Sit the salmon fillets on top 1cm apart then use the paper to help you fold in the pastry edges to snugly encase the salmon leaving it exposed on the top. Brush with the beaten egg and use any spare pastry to cut out decorative shapes optional. Place the salmon slices and dill on top of the rice discard the juices from.

Place one of the fillets on the pastry skinned side down and spread with the cream cheese mix then lay the second fillet on top skinned side up. Roll out the pastry on a floured surface to a 3mm thickness and trim to a 27cm x 40cm rectangle or big enough to leave a generous border around the salmon when folded over. Brush the beaten egg on the top and sides of the pastry.

Brush the pastry edges with some. Meanwhile beat the pesto into the remaining egg. Put on a lined baking sheet and brush with the dijon mustard.

With a short pastry edge facing you put the stacked salmon fillets across the top half of the pastry leaving a 2 3cm border. Beat the eggs and use some to brush the exposed pastry then bake at the bottom of the oven for 15 minutes. Sit the salmon fillets on top 1cm apart then use the paper to help you fold in the pastry edges to snugly encase the salmon leaving it exposed on the top.

Meanwhile beat the pesto into the remaining egg. Spoon the mixture over the cooked pastry base and using the back of a spoon press the mixture out toward the edges. Fold the edges of the puff pastry over the salmon and spinach starting with the longer sides and then the shorter ends.