Super-easy salmon en croûte with a quick lemon sauce
On the table in just 35 minutes, this delicious salmon en croûte recipe is the perfect midweek meal. Recipe and image from Family by Claudine Boulstridge (£26, Bluebird). Photography: Helen Cathcart
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Serves: 4
Ingredients
- 1 x 320g packet ready-rolled all-butter puff pastry sheet
- 4 x 120g skinless, boneless salmon fillets
- 50g rocket or fresh chives, finely chopped
- flaked sea salt
- 5 medium egg yolks (1 beaten)
- 110g unsalted butter, cubed
- ½ lemon, juice
- 2 tbsp dill or chives, chopped
Method
Step 1
Preheat the oven to 190°C/210°C fan/gas mark 8. Place a large, non-stick baking tray inside the oven to heat up.
Step 2
On a piece of parchment paper, roll out the puff pastry sheet slightly until it forms a 38 x 26cm rectangle. Cut into four equal strips. Place a salmon fillet at the short end of each strip,
positioning it vertically. Spread 1 tbsp of cream cheese evenly over each piece of salmon, then top with a quarter of the rocket/chives and a pinch of salt.Step 3
Fold the pastry over the salmon, covering it completely. Seal the edges by pressing down with a fork, then trim off any excess, to neaten. Brush with the beaten egg yolk, then cut three small slits on top to allow the steam to escape.
Step 4
At this stage you can freeze the salmon parcels. Wrap in clingfilm and freeze for up to 2 months. Cook from frozen but add 10 minutes onto the cooking time below.
Step 5
When ready to cook, transfer the salmon onto the preheated baking tray and bake for 20 minutes, until golden brown.
Step 6
Meanwhile, make the sauce. In a small saucepan, heat the butter until bubbling. Place the remaining egg yolks in a tall jug and, while blitzing with a hand-held blender, slowly drizzle in the hot butter until smooth and combined. Stir in the lemon juice and a pinch of salt.
Step 7
Spoon some of the sauce onto each plate, place a salmon en croûte on top this, then sprinkle with the herbs.
