Salmon en croute. What’s not to love? Crispy pastry, beautiful soft salmon and in this case zingy pesto. It sounds tricky but it is actually such a simple dish and can be on the table in thirty minutes.
In terms of your sides we went with a simple salad, but if you are having friends over for a dinner party or want something more substantial some new potatoes and asparagus would work well. The recipe below is to serve one, so just scale up if you are making them for a group (timings wise you will need to keep them as individual portions however.
For ease you can use store bought pesto, or if you want to take the recipe up a level you can make your own. Jamie Oliver has a great staple recipe you can see here, or if you want an in between just buy some nice pesto from a local deli.
- Half a sheet of puff pastry (the pack we used was 320g and included two sheets)
- Tablespoon of pesto
- 1 fillet of salmon
- 1 egg for egg wash (you don’t need all of this so if making two you will still only need one egg)
- Salad to serve (watercress works well)
- Start off by heating your oven to 200C and placing a baking tray inside.
- Roll out the puff pastry to the thickness of a pound coin (just slightly thinner than the way it comes if you bought sheets of the pastry). The puff pastry needs to be a rectangle shape, like in the picture above.
- Place the pastry on baking parchment so you can easily pick it up and place in the oven.
- Place the salmon fillet just slightly in on one of the longer edges, to allow enough pastry above it to fold over.
- Spoon out the pesto on top of the salmon. You can add other extras here if you like, fresh spinach would work well as would lemon zest.
- Bring the pastry over the salmon fillet until fully covered.
- Around the edges press down using a fork to ensure the pastry is joined and you won’t get any escaped pesto.
- Prick the top of the salmon twice with a fork to allow some of the steam to come out. You could also decorate the top of the pastry if you are doing this for a special occasion.
- Whisk one egg and then brush all of the pastry with the egg. This ensures the pastry comes out a lovely golden brown.
- Open the oven and add the salmon (still on its parchment) on to the baking tray. Putting the pastry onto a hot baking tray ensures the pastry is crisp underneath and you don’t end up with a soggy bottom (Mary Berry wouldn’t be happy).
- Bake for twenty minutes and in the meantime prepare your chosen sides.
- Take out of the oven, it should be a rich golden brown and nice and crispy. Rest for a couple of minutes before serving.