Salmon en Croute, October 1st 2012

Salmon En Croute



  • ½ a 375g ready rolled puff pastry
  • 2×200 g salmon fillets, look for Freedom Food labelled
  • 4-5 tbsp double cream
  • 75 g cream cheese
  • ½ lemon, juice only
  • 1 tbsp pesto sauce
  • 1 tbsp olive oil



  • Pre heat oven to 220C/200C fan/gas 7
  • Unroll the puff pastry and cut out two oblong shapes that are slightly bigger than your chosen pieces of salmon.
  • Place on a non-stick baking sheet and score gently using the tip of a sharp knife. Brush with the beaten egg. Bake in the oven for 6 -8 minutes or until risen and golden brown. Set aside.
  • Put the cream, cream cheese in a small saucepan and heat over a low heat. Add the lemon juice and pesto sauce and beat until smooth.
  • Reduce the oven temperature to 200C/180C fan/gas 6.
  • Season the salmon with salt and pepper. Heat a frying pan and add the oil. Cook the fish for 3-4 minutes on each side. Place the salmon on a baking sheet and cook in the oven for a further 6-10 minutes.
    place the salmon on a plate, pour the sauce over the salmon and top each one with an oblong of cooked pastry.
  • Serve with potatoes and

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