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Salmon en Croute
4 sheets (500g) puff pastry 1 boneless, skinless side of salmon (about 1.2kg) 1 tsp salt ground black pepper, to taste 3 tbsp tarragon leaves, chopped finely grated zest of 1 lemon 2 red peppers, roasted, peeled and deseeded 300g spinach, blanched, refreshed under cold water, squeezed very dry and coarsely chopped 1 egg yolk mixed with a little water, to glaze
© Annabel Langbein Media
To prepare salmon, preheat oven to 220˚C fanbake and cut a piece of baking paper to fit an oven tray. Place the oven tray in the oven to heat – the salmon will sit on this to help crisp the pastry base.
Stack two sheets of pastry and roll out to a large oval 3cm larger than the salmon. Repeat with the other two sheets. Place one pastry oval on prepared baking paper. Place salmon on top, allowing a minimum 2cm border all around the edge. Scatter over salt, pepper, tarragon and lemon zest then top with a layer of red pepper and then spinach. Brush the egg yolk mixture onto the pastry order.
Place the second pastry oval on top and press firmly all around the salmon to seal. Trim off excess pastry, leaving a 2cm border, and crimp with a fork for a patterned edge. Use a sharp knife to create patterns such as fish scales all over the top, then brush with egg wash to glaze. Place prepared pie on its baking paper on the preheated oven tray. Bake until puffed and lightly golden (10-12 minutes) then reduce heat to 170˚C and cook a further 30 minutes until pastry is fully cooked through on the base. Serve warm or at room temperature.
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