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Salmon en croute

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Salmon en croute
  • Serves: 6

  • Prep time:

  • Cooking time:

    plus marinating time, plus chilling time
  • Skill level: Master chef

  • Costs: Splashing out

 

Layers of crisp pastry, spinach and fish make an impressive treat for a special meal. And if you've got guests to impress, this will really do the trick.

Ingredients

  • Zest and juice of 1 lemon
  • 1tbsp chopped fresh or 1tsp dried dill
  • 2 x 450g salmon fillets, skinned and boned
  • 680g frozen ready-made puff pastry, thawed
  • 300g frozen chopped spinach, thawed
  • 100g creamy soft cheese
  • 105g cooked and peeled prawns
  • 1 egg, beaten

Nutritional information

Each portion contains:

  • Calories820
    41%
  • Fat58.0g
    83%
  • Saturates19.0g
    95%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

Method

  1. Mix the lemon juice with the dill, season the mixture and rub it into the salmon fillets. Put them both in a non-metallic bowl and leave to marinate for 1 hour.
  2. Preheat the oven to 200C/gas 6. Roll out half the pastry on a lightly floured work surface to a rectangle measuring 38 x 20cm. Put on a large baking sheet and prick the base all over with a fork. Chill for 30 mins, then bake until golden brown. Cool on a rack.
  3. Squeeze out any excess liquid from the spinach, then mix in a bowl with the cream cheese and prawns. Season to taste.
  4. Put the cooked pastry base onto a baking sheet and place one of the fillets in the centre. Spread with the cream cheese mixture and lay the other fillet on top.
  5. Brush the border of the pastry with the beaten egg. Roll out the remaining pastry and place over the fish to cover it. Press lightly to seal. Trim the base, allowing a 1.5cm border all the way around and use trimmings to decorate the parcel. Make 2 slits in the top, brush with egg, and bake for 40 to 45 mins.

Average rating

  • 4
(25 ratings)

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