Salmon En Croute
1 hr 15 min.
- 11 ozs frozen Puff pastry
- 14 ozs Cod
- 2 Tbsps dry white wine
- 2 Tbsps lemon juice
- freshly ground Black pepper
- 2 Tbsps chopped parsley
- ⅔ cup cream (30% fat)
- ½ cup cream cheese
- 18 ozs Salmon fillet (skinned)
- 1 egg yolk
- 2 Tbsps sliced almonds
- ½ Cucumber
- ⅞ cup Yogurt
- ⅜ cup Sour cream
- lemons (to garnish)
- parsley (to garnish)
Lay the puff pastry sheets side by side to thaw.
Wash, dry and chop the cod fillet, add the white wine and 1 tablespoon lemon juice and season with salt and pepper. Put into the freezer for about 15 minutes.
Then puree the chopped fish in a food mill or food processor with the cream, cream cheese and parsley.
Lay the puff pastry sheets on top of each other and roll out on a floured work surface to about 3 times the size of the salmon fillet.
Line a cookie sheet with baking parchment and spread the puff pastry out on it.
Spread half of the fish stuffing on the middle third of the puff pastry. Put the salmon fillet on top of the stuffing, season with salt and pepper and coat with the rest of the stuffing.
Brush the edges of the puff pastry with egg yolk and fold over the salmon. Brush the top with egg yolk, sprinkle with flaked almonds and bake in a preheated oven (180°/350°F) for 35-40 minutes.
Meanwhile peel the cucumber, cut in half lengthways and scrape out the seeds with a small spoon. Grate the flesh and squeeze out in a kitchen cloth.
Mix the yoghurt and sour cream with the rest of the lemon juice and a little salt and pepper and stir in the grated cucumber.
To serve, cut the salmon pastry into pieces about 4 cm/1 1/2 inches wide and serve with the yoghurt dip.
Serve garnished with lemon slices and parsley.