Saturday, 21 December 2013

Salmon en Croute (in pastry)

There is no need for a festive offering this season to be pricey.  This is a classic, easy and very affordable for a small group of 4 or even 6.  It is a crowd pleaser and looks very impressive.  Here we go ...

2 medium potatoes, peeled, thinly sliced and pre cooked
25g butter
120g spinach, washed, coarsely chopped
1 red onion, chopped
60ml cream
60ml natural yoghurt
2 tsp dill, finely chopped
2 x rolls puff pastry
800g fresh Salmon fillet, skinned
2tsp store bought pesto
1 egg, beaten

150ml lite cream
Juice 1/2 lemon
2 tbsp pesto
2 tbsp chopped fresh basil

Heat oven to 200'C
Heat large baking tray in oven
Melt butter in pan and add spinach, cook quickly until wilted and transfer to a cooling dish
Season to taste with salt & pepper and leave to cool, squeeze out excess moisture
Add onions to pan and gently fry for 6 - 7 min
Stir in cream, yoghurt and dill for 1 min
Add cooked potatoes and gently stir for 1 min
Roll out pastry thin to a long rectangle on baking paper
Line with potato mix leaving a 5cm border
Place salmon onto the centre of the pastry and potato mix
Smear pesto over fish and add spinach
Season  to taste with salt & pepper
Brush edge of pastry with egg
Roll out 2nd layer of pastry and carefully place over salmon, trim excess and seal edges
Brush pastry with egg
Place on pre heated baking tray
Bake 30 - 40 min until brown, allow to rest for 10 min

Heat cream, add lemon juice and pesto.  Season to taste.  Add basil just before serving