Salmon en Croute Mediterranean style

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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.
Emily

Ingredients
1 pack (320g) ready-rolled puff pastry
2 medium salmon fillets
75g ricotta
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.

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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.


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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.

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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.

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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.

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7. Bake in the oven for 20-25 minutes until golden brown.

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8. Slice the salmon en croute and serve with new potatoes and vegetables.

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