The Food I Eat

Salmon en croûte– the fishy relation of the Beef Wellington.
Cheaper perhaps, but just as delicious – particularly on a summery evening.

It’s an impressive main – and far easier to make than some people think – about 10 minutes to put together, and about 20-25 minutes to cook.

This recipe is a purist-version. No faffing around with surprise ingredients, but just spinachy goodness. Hope you enjoy it as much as I do…

Ingredients (for 2)
1 pack of easy-roll puff pastry (life’s too short to make it yourself)
1 salmon fillet per person
100g soft cheese
6 chunks of frozen spinach
fresh nutmeg
1 egg yolk (not necessary, but makes it look pretty)

Start by putting the frozen spinach in the microwave for a couple of minutes. Make sure that you squeeze out the water afterwards so you’re left with a solid, spinachy mass – if there’s still water swilling about, then it’ll make the puff pastry soggy, which would be a real shame.

While the spinach is in the microwave, halve the sheet of puff pastry, and place one salmon fillet on each half.

Grate some nutmeg over the spinach (it makes it taste lovely and fresh), then use a fork to mash in the cream cheese.

Slather the creamy, spinach mixture over the salmon then fold over the pastry, and then, using wet fingers, crimp the edges together.

If there’s left-over pastry (which there probably will be), then chop it off – remember that the pastry will puff up and double in size, and you don’t want it to be too pastry-heavy or else it’ll detract from the filling…and make you feel a bit guilty after scoffing too much pastry.

If you’re feeling cheesy then you could mould some of the left over pastry into a nice shape and pop it on top). Paint egg yolk on top to create a glaze which will make the pastry go crispy and golden.

Put the parcels on a non-stick sheet and them pop them in a pre-heated oven at 200C. The trick with puff pastry is to blast it quickly at a hot temperature – 20 minutes should do it. Generally speaking, when the puff pastry is done, then the salmon will be cooked too. To underdo salmon is always better to overdo it.

Serve with a salad for a nice lunch, or green vegetables for supper.