Heavenly recipe for Salmon En Croute – a perfect combination of tastes, and a spectacular-looking dish to impress guests!

1 side of salmon (between 1 and 1.5kg)
1 medium onion, thinly sliced
1 roll of ready-made puff pastry
1 tub of creme fraiche
a few tablespoons of dill (fresh or dried)
lemon juice
dried parsley
salt and pepper

How to
Remove the puff pastry from the fridge to warm up to room temperature before unrolling.

Saute the onion in a little olive oil until soft and translucent. Set aside.

Remove any skin from the salmon fillet carefully with a sharp knife. Check for any obvious bones and remove them. Rinse the fillet and pat dry with paper towels. Sprinkle with lemon juice, dried parsley, salt and pepper.

Roll out the puff pastry until it will be big enough to wrap the fish. Spoon the onions onto the pastry slightly off centre, in approximately the place where the fish will lie. Place the fish on top of the onions. Spread the creme fraiche evenly over the fish and sprinkle liberal amounts of dill over the creme fraiche.

Fold the pastry over the fish to form a parcel. Moisten one surface of each pastry edge with egg white and seal securely. Poke a coule of small holes in the top of the pastry parcel to release steam. If possible, let the parcel rest in the fridge for an hour or so, or as long as you can.

Pre-heat the oven to 200C. Place the fish parcel on a baking sheet covered in baking parchment and bake for about 40 minutes. Remove from oven and show off to your dinner guests 😉 Cut into individual slices and serve.

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