Simple Salmon En Croûte
With just four main ingredients, this Simple Salmon En Croûte recipe with leeks and Boursin cream cheese is delicious and easy to make.
Ingredients
- 1 tablespoon butter
- 1 large leek, white & light green part quartered lengthways then sliced 1 cm & washed, see note 2
- 150 g pack Boursin Garlic & Herb cream cheese
- 2 puff pastry ready rolled sheets
- 500 - 600 g boneless fillet of salmon, skinned
- Salt & pepper to taste
- 1 egg lightly beaten
See notes for baby & toddler
Instructions
- Preheat the oven to 220ºc/200ºf/425ºf/gas 7. Take your ready rolled puff pastry sheets out of the fridge.
- Melt the butter a medium saucepan over a medium-low heat until bubbling, then add in the leeks. Fry for 5 minutes, stirring often and not allowing to brown. Take off the heat and stir through Boursin cheese until melted.
- Roll out one pastry sheet and carefully tip the leek mixture into middle. Level out into roughly the same shape and size of your salmon fillet. Top with the salmon. Sprinkle over a little salt and pepper.
- Egg wash around the pastry edges and lay the second pastry sheet over the salmon fillet. Trim off any excess pastry at both ends, leaving about a 1 inch border around the salmon. If you’ve gone for a larger salmon fillet, there may not be anything to trim.
- Either go around the edges with a fork to seal (quickest way) or use your fingers to crimp the edges (see video above).
- Then brush the pastry top with the egg. Using a sharp knife, make a cross or V shape in the centre so the steam can escape.
- Transfer to the bottom shelf of the oven and bake for 30-35 minutes, until the pastry has gone dark golden brown and the bottom looks cooked.
Notes
Can use watercress instead of a leek, I have done it with an 80g bag of it before. You can fry it in the same way, just fry for a little less time - until just wilted.
Baby & Toddler
Boursin cream cheese has a fairly low salt content but if you feel more comfortable, wait until little one is over 12 months. Give them a square piece of pie to hold and eat. Alternatively, and for toddlers, flake up the pastry and the salmon into manageable pieces.
STORAGE
Store leftovers in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). Leftovers can also be frozen, defrost for 24 hours in the fridge. Reheat in the oven at 180ºc/160ºf/350ºf/gas 4 for 8-14 mins, or until steaming hot all the way through. The time will depend on the size of Salmon En Croûte you are reheating.
Nutrition
Calories: 1254kcalCarbohydrates: 77gProtein: 39gFat: 87gSaturated Fat: 29gPolyunsaturated Fat: 11gMonounsaturated Fat: 38gTrans Fat: 0.1gCholesterol: 115mgSodium: 714mgPotassium: 751mgFiber: 3gSugar: 3gVitamin A: 899IUVitamin C: 3mgCalcium: 71mgIron: 6mg
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