Salmon en Croute, an Experiment Gone Right

5 Feb

Last night was my first foray into the world of pastry, packaged or from scratch (preparing it, that is, not eating it).  Having an aversion to all-foods- packaged,  naturally I went straight for the more difficult, home made version.  I’ve heard many sad tales of  defeat and frustration that have accompanied  failed pie crusts over the years and perhaps this is what has stopped me, that and not being a huge baker or sweets person (…have I really never made a pie before?!).  My friend and her boyfriend recently prepared a (superior) salmon en croute for lunch that was so delicious  it has not left my dreams ever since.  This was my version.

Terrified this would turn out reminiscent of a glorified Hot-Pocket.

As not to waste anyone’s time, I’m not going to post the pastry recipe. It still needs work and I did not have the proper ingredients (if you want to attempt pastry with whole wheat bread flour and icing sugar then go ahead!) That being said,  still a successful first try. The filling was just about perfect though. ..just use another pastry recipe of your choice!

Ingredients: 

  • pastry
  • 1 small bunch fresh dill
  • juice of 1/3 fresh lemon
  • 1/2 package of feta cheese
  • 1 tablespoon olive oil
  • salmon fillet
  • egg
  • black pepper
  1. Pre-heat oven to 350
  2. In food processor, blend fresh dill, olive oil, feta, pepper and lemon. The consistency should be quite thick. You can play around with the ratios to your taste. It is really hard to go wrong with these flavours however, I feel it is important to highlight the dill and not overpower it with the lemon. My feta was very salty for example, but if yours is not you may want to add some salt too.
  3. Roll the pastry out so it can completely wrap the salmon, and lay it on a buttered baking sheet.
  4. Place the salmon in the middle, and spoon on the dill mixture thickly. Cover the top with the rest of the pastry and seal around the edges, making a neat parcel. Cut excess pastry and discard.
  5. Using a brush, wash 1 beaten egg over the top to glaze
  6. Cut three or four slices into the top to let steam out
  7. Bake for about 25-30 minutes, or until pastry is browned and crispy
  8. To test readiness, insert sharp knife into the middle of the salmon and hold for three seconds. Test the heat of the knife on inner wrist. If the knife is hot, then the salmon is cooked.

I must admit, this was a hit. The result was very tasty and light. I served this with steamed broccoli, kale and red peppers topped with lemon and sea salt.

Into the vault,  salmon en croute, into the vault!

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3 Responses to “Salmon en Croute, an Experiment Gone Right”

  1. MAMA! (hah!) February 5, 2012 at 4:29 pm #

    Even under the supervision of Mme Benoit, I never mastered ‘the piecrust’! Thank God for Tenderflake!! xx

  2. MAMA! (hah!) February 5, 2012 at 4:30 pm #

    P.S. Yours looks delish!!!! ❤

Trackbacks/Pingbacks

  1. Amsterdam Part Two, oh, and the World’s Best Birthday Cake « food, mostly - June 17, 2012

    […] spend it together. I made him a special birthday dinner a little early. His favourite dish of mine, salmon en croute, with new potatoes and garlic asparagus.  It turned out fabulously, and thanks to the help of […]

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