Basil Pesto and Cream Cheese Salmon en Croute
with Herby Roast Potatoes, Blanched Greens and Aioli
- Cereals containing gluten
- Wheat
- Fish
- Milk
- Nuts
- Cashew nuts
- Egg
- Mustard
- Milk
- May contain traces of allergens
- Peanut
Looking for a taste of everyday luxury? This Basil Pesto and Cream Cheese Salmon en Croute is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
1 unit(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
300 grams
Salmon Fillets
(Contains: Fish)
350 grams
Salad Potatoes
1 sachet(s)
Mixed Herbs
50 grams
Cream Cheese
(Contains: Milk)
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
1 sachet(s)
Lemon & Herb Seasoning
100 grams
Asparagus
120 grams
Peas
50 grams
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
10 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.
Heat a drizzle of oil in a large frying pan on high heat. Pat the salmon dry with kitchen paper, then season with salt and pepper.
Once hot, carefully place the salmon into the pan, skin-side down. Fry for 1 min, then turn over and cook for 30 secs on the other side - the salmon will be sealed but not cooked through (it will finish cooking in the oven).
Transfer to a plate and allow to cool a little. IMPORTANT: Wash your hands and equipment after handling raw fish.
While the salmon cools, halve the salad potatoes (no need to peel) and pop them onto a large baking tray.
Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-35 mins.
Meanwhile, in a small bowl, combine the cream cheese and pesto. Season with salt and pepper. Set aside.
Keeping the puff pastry on the paper it comes on, cut it into quarters to make 2 rectangles per person.
Once the salmon has cooled slightly, peel off and discard the skin. Sprinkle over the lemon & herb seasoning.
Place a salmon fillet in the middle of a rectangle of pastry, leaving a border all around it. Spread a portion of the pesto cream cheese over the top of the fish (ensure you keep enough for the other portion/s).
Lay another rectangle of pastry on top, pressing it down on the sides so the salmon sits snugly inside. Trim the edges to neaten them and seal them shut with the back of a fork.
Repeat with the remaining salmon, pesto cream cheese and pastry. TIP: Brush the top of the pastry with a little milk if you have some.
Transfer the paper with your salmon en croute parcels to another baking tray.
When the potatoes are halfway through cooking, turn them.
At the same time, slide the salmon en croute onto the top shelf of your oven and bake until the pastry is until golden brown and the fish is cooked through, 15-20 mins. IMPORTANT: The fish is cooked when opaque in the middle.
About 5 mins before everything's ready, bring a large saucepan of water to the boil with ¼ tsp salt for the veg.
Trim the bottom 2cm from the asparagus and discard. Halve the asparagus widthways.
Once boiling, add the asparagus and peas to the water and cook until tender, 2-3 mins.
When tender, drain in a colander, then pop back into the pan. Stir in the butter (see pantry for amount) and season with salt and pepper. Cover to keep warm.
When everything's ready, transfer the salmon en croute to your plates.
Serve the herby roast potatoes, blanched veg and aioli alongside.
