Salmon en croute means that the food has been wrapped in pastry and baked. I have tried quite a few shop-bought salmon en croutes and they’re not bad at all but I fancied making my own and using a different type of filling to go with the salmon. I started with basil instead of parsley or dill then came up with sundried tomato and ricotta as I thought they’d make a very easy but flavoursome paste and they did! You definitely need some sort of paste or sauce inside otherwise it can be too dry- the salmon itself stayed so nice and moist and was really delicious. I only used two salmon fillets but it would have served 4 people easily with new potatoes and veg.
1 pack (320g) ready-rolled puff pastry
2 medium salmon fillets
8 sun-dried tomatoes
1 large handful fresh basil leaves
splash lemon juice
Salt and pepper, to season
1. Preheat the oven to gas mark 5/190C. Line a baking tray with grease-proof paper.
2. To make the paste put the ricotta sun-dried tomatoes and basil in a blender, blend to a paste and season with salt and pepper. If you don’t have a blender finely chop the sun-dried tomatoes and basil and mix into the ricotta then season.
3. Roll/lay the puff pastry out on the baking tray then spread half of the paste on the middle section of the pastry and place the salmon fillets on top.
4. Pour a splash of lemon juice over the salmon fillets and season with pepper. Spread the rest of the paste on top on the fillets.
5. Fold the ends of the pastry (at the top and bottom), pinch the pastry together to close. Then fold one side of the pastry over to salmon and tuck under a little.
6. Then fold over the other side of the pastry, make sure the parcel is tight and make a few diagonal slits in the pastry to allow steam to come out and not pockets of air.
7. Bake in the oven for 20-25 minutes until golden brown.
8. Slice the salmon en croute and serve with new potatoes and vegetables.