John Whaite's showstopping salmon en croute
As we countdown to Christmas, John Whaite prepares a showstopping salmon en croute we can freeze ahead of the festive rush!
Salmon en Croute: Serves 6-8
Ingredients:
3tbsp sunflower oil
2 large banana shallots, finely sliced
200g spinach, washed
100g watercress, washed and roughly chopped
2tbsp capers, roughly chopped͔
Small handful fresh dill, finely chopped
Small handful fresh parsley, finely chopped
2tbsp crème fraiche
Zest 1 lemon
600g salmon side, skinless and boneless
500g all-butter puff pastry
1 egg, beaten
For the Pickled Cucumber:
1tsp Dijon mustard
30g runny honey
45ml cider vinegar
1 large cucumber, peeled and roughly chopped
Small handful fresh dill, roughly chopped
Equipment:
Lattice Cutter (optional)
Method:
Heat the oil in a frying pan over a medium heat and add the shallots. Cook for 10-15 minutes, stirring occasionally, until the shallots are softened but uncoloured.
Add the spinach and watercress, and cook down until totally wilted. Test the seasoning, adding salt and pepper if necessary, then allow to cool.
Once the spinach mixture is cool enough to handle, put it into a clean tea towel and squeeze out all of the excess moisture. Place the spinach mixture in a bowl along with the capers, dill, parsley, crème fraiche and lemon zest. Check the seasoning, adding salt and pepper if required.
Cut the salmon in half across the middle so you end up with 2 evenly sized fillets. Place the filling onto one of the salmon pieces, then top with the second piece of fish to make a ‘salmon sandwich’.
Cut the pastry block in half (if using the lattice cutter then remove a little pastry from one half, setting it aside until required). Roll out one half so that it is just a little larger than the stuffed salmon
Place the pastry onto a baking sheet and top it with the salmon – brush the pastry border very lightly with beaten egg
Roll the second piece of pastry out so that it is slightly larger than the first piece, and use it to cover the salmon. Brush to glaze lightly with a little more of the egg wash.
If using the lattice cutter, roll out the remaining portion of pastry and lattice cut it, then spread the lattice out over the top of the pastry-wrapped salmon. Or, roll out the reserved pastry and use to decorate to taste. Cut leaf shapes, roll small ‘holly’ balls and stick to the egg washed pastry. Or, just score the pastry lightly in a lattice pattern with a sharp knife.
Crimp the edges by pinching lightly together, or seal lightly by pressing the edges together with a fork
If baking immediately, lightly glaze the pastry lattice and bake in an oven preheated to 200C/180C fan/gas mark 6, for 25-35 minutes, until the pastry is puffed and golden
For the pickled cucumber: Mix together the mustard, honey and vinegar in a small bowl, then toss with the cucumber, dill and a pinch of salt and pepper. Leave to soak for an hour (though longer is better) then serve with the salmon en croute.
Freeze ahead tip: The salmon en croute can be frozen before baking. Freeze without egg wash. To freeze, place onto a baking sheet, wrap well with cling wrap and then foil. To bake, just unwrap it, glaze with a little beaten egg, then bake at 200C/180C fan/gas mark 6 for 50-60 minutes, covering with foil if it starts to get too dark.
*Check the salmon en croute is piping hot and cooked all the way through before serving