This is a unique and impressive recipe. French classic Salmon en croute is given a Thai twist by topping the salmon with a creamy lime and coriander sauce. It is succulent and fragrant and we ate it for dinner with beans and samphire (how posh!) If you use shop-bought puff-pastry then it is simple to make. You can use a knife to cut out little shapes from any leftover pastry and stick them on top. I think I need to work on my egg glaze technique next time though as it could look better!
The recipe is based on one from a great new cookbook called ‘Make It Easy: Foolproof, Stylish and Delicious Do-Ahead Recipes’ by Jane Lovett. It does exactly what it says in the title! Allow 20 minutes preparation time plus 30 minutes cooking. If you like you can prepare the salmon en croute a day in advance then brush it with the egg when ready for baking.
Salmon en croute with a Thai twist (serves 2-4 people)
70g soft cheese
4 spring onions, finely chopped
1 clove garlic, crushed
Zest of 2 limes
Small handful fresh coriander, chopped
Salt and pepper
320g ready rolled puff-pastry
2 large ish and long salmon fillets, skinned
1 egg, beaten
Preheat the oven to 200 degrees/gas mark 6. Mix the soft cheese, spring onions, garlic, lime zest and coriander together and season with salt and pepper.
Place some greaseproof paper on top of a large baking tray. Cut the puff pastry in half (in to two roughly square shapes – see photo), leaving a little pastry aside for decorations. Place a salmon fillet on each of the pastry squares, ensuring the pastry has plenty of room to envelope it.
Spread the soft cheese mixture evenly on top of both salmon fillets and fold the pastry over each, ensuring it is sealed (by pinching together) on the top and at both ends. Make little leaves using a knife to cover the seal on top if you like. Brush or carefully spoon the beaten egg evenly over the top. Bake for 20-3o minutes until puffed up and golden brown. If your oven is a bit rubbish like mine then you may need to turn the pastry over halfway through for even cooking. Eat with greens!