Salmon en croûte
Ready In 60 mins
- Check salmon for bones.
- Line a baking tray with a lightly oiled piece of foil.
- Soften the butter and mix with the basil, dill and some salt and pepper in a bowl, to make the filling.
- Dry the salmon fillets using kitchen paper, then season lightly with salt and pepper.
- Slice the salmon in half, long ways. Spread the herb butter over one fillet, on the boned side and spread the mustard across the other fillet.
- Place the two pieces of salmon fillets together, in opposite directions so both ends are of an even thickness.
- Roll out the pastry thinly on a lightly floured surface to a rectangle large enough to enclose the salmon. Put the salmon parcel in the centre of the pastry and brush the surrounding pastry with a whisked egg.
- To enclose the pastry, bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel.
- Carefully turn the whole thing over and place on baking tray.
- Brush the pastry with beaten egg.
- Lightly score a pattern using the back of a knife. Sprinkle with salt and pepper, cover and chill for 15 minutes.
- Heat the oven to 200°C
- Bake the salmon for 20 minutes if the pastry is not golden brown and crisp, place it back in the oven for a further 5 minutes.
- Before cutting into portions, rest the salmon for 5 minutes and then drizzle with 3 tbsp of Lemon Infused Olive Oil and a dash 1 tbsp Classic Balsamic.
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