This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Salmon Encroute
Salmon Encroute
A traditional salmon wellington perfect for festive feasts or dinner parties.
Ingredients
- 4 XL Salmon Portions 800g
- 1 knob Butter
- 1 clove Garlic Crushed
- 100 g Baby Leaf Spinach
- 100 g Watercress
- 1 bunch fresh dill Chopped
- 1/2 Lemon Zest Grated
- 2 tsp Creamed Horseradish
- 3 tbsp Creme Fraiche
- 450 g All-butter Puff Pastry
- 50 g Plain Flour For dusting
- 2 tbsp Dijon Mustard
- 2 Egg Yolks With a splash of water
Instructions
- Melt the butter in a large frying pan over a high heat. Add the garlic, cook for a minute or two and then add in the spinach and watercress. Stir until the leaves just wilt. Press the spinach and watercress through a sieve firmly, pressing as much moisture from them both as possible. Roughly chop, discarding any tough stems, then put in a mixing bowl with the dill and lemon zest. Stir well. Season with salt and pepper.
- Dry the salmon fillets thoroughly on kitchen paper and season them generously. And lay on top of the puff pastry, leaving enough pastry to the side to roll over and seal on the opposite side.
- Stir the horseradish and the crème fraiche into the spinach and watercress mix, then spread evenly over the fillets.
- Top with decorations made from the pastry trimmings if desired and then brush again with beaten egg. Chill for at least 20 minutes. Heat the oven to 200°C/fan180°C
- Once chilled, make a few small holes in the top of the pastry for the steam to escape, brush with the remaining beaten egg and bake for 25-30 minutes until puffed and golden and a few juices leach out of the holes. Rest for a few minutes before slicing, or leave to cool a little and serve warm.
Tried this recipe?Let us know how it was!
Sign Up To Our Emails & Get 10% Off Your First Order