Skip to main content
Fig Jam and Goat's Cheese Salmon en Croute
Fig Jam and Goat's Cheese Salmon en Croute

Fig Jam and Goat's Cheese Salmon en Croute

with Rosemary Roast Potatoes and Pear Salad

Serve up a festive feast this winter! Make a meal that's truly special with this lightly indulgent and luxurious Fig Jam and Goat's Cheese Salmon en Croute.

Allergens:
Cereals containing gluten
Fish
Sulphites
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

1 pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten)

450 grams

Potatoes

1 sachet(s)

Dried Rosemary

2 unit(s)

Salmon Fillets

(Contains: Fish)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

½ unit(s)

Pear

40 grams

Fig Jam

75 grams

Goat's Cheese

(Contains: Milk)

1 sachet(s)

Lemon & Herb Seasoning

20 grams

Baby Leaf Mix

Not included in your delivery

2 tbsp

Olive Oil

½ tsp

Sugar

1 tbsp

Mayonnaise

Nutritional information

Energy (kJ)5621 kJ
Energy (kcal)1343 kcal
Fat76.3 g
of which saturates31.8 g
Carbohydrate121.9 g
of which sugars25.4 g
Dietary Fibre10 g
Protein40.2 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Frying Pan
Large Bowl
Small Bowl

Instructions

Roast the Potatoes
1

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.

Chop the potatoes into 2cm chunks (no need to peel). 

Pop them onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, 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 top shelf until golden, 25-35 mins. Turn halfway through.

Sear the Salmon
2

Meanwhile, 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'll finish cooking in the oven).

Transfer to a plate and allow to cool. IMPORTANT: Wash your hands and equipment after handling raw fish.

Prep Time
3

Meanwhile, in a large bowl, combine the cider vinegar, a drizzle of olive oil and the sugar (see pantry for amount). Season with salt and pepper, then set aside.

Quarter the pear (see ingredients for amount) lengthways (no need to peel), remove the core and thinly slice lengthways. 

In a small bowl, combine the fig jam and olive oil (see pantry for amount). Crumble in the goat's cheese, then mix until smooth.

Keeping the puff pastry on the paper it comes on, cut it into quarters to make 2 rectangles per person.

Make your Salmon en Croute
4

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. Coat the fish with some of the fig jam and goat's cheese filling. 

Lay another rectangle of pastry on top, pressing it down on all sides so the salmon sits snugly inside. Trim the edges to neaten them and seal shut with the back of a fork. 

Repeat with the remaining salmon, filling and pastry. TIP: Brush the top of the pastry with a little milk if you have some.

Ready, Steady, Bake
5

Transfer the paper with your salmon en croute parcels to a baking tray.

Bake on the middle shelf of your oven 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.

Serve Up
6

When everything's ready, add the sliced pear and baby leaves to the bowl of dressing. Toss to coat.

Share the salmon en croutes between your plates.

Serve the rosemary roast potatoes and pear salad alongside. Add a dollop of mayo (see pantry for amount) alongside for dipping.

Enjoy!

Meal right image

Explore Similar Recipes

Meal left image

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Sausages and Smoky Bean Casserole

Sausages and Smoky Bean Casserole

with Bell Pepper and Garlic Ciabatta
Handmade Cheesy Curried Aloo Matar Filo Parcels

Handmade Cheesy Curried Aloo Matar Filo Parcels

with Mango Chutney, Cucumber and Baby Leaf Salad
Creamy Butter Bean and Pepper Rice Bowl

Creamy Butter Bean and Pepper Rice Bowl

with Cheese and Pesto Drizzle
Pesto Crusted Cod and Garlic Butter Sauce

Pesto Crusted Cod and Garlic Butter Sauce

with Spinach Mash and Roasted Carrots
Speedy Cajun Prawn Rigatoni

Speedy Cajun Prawn Rigatoni

with Pepper and Peas
Indonesian Style Chicken Satay Traybake

Indonesian Style Chicken Satay Traybake

with Sweet Potato Fries and Baby Leaf Salad
Lemongrass Chicken Bánh Mì Inspired Salad

Lemongrass Chicken Bánh Mì Inspired Salad

with Garlic Croutons, Peanuts and Sambal Mayo Drizzle
Tex-Mex Style Pork Mince Tacos

Tex-Mex Style Pork Mince Tacos

with Tomato Salsa, Baby Gem and Grated Cheese
Quick Chicken and Pesto Cream Sauce

Quick Chicken and Pesto Cream Sauce

with Leek, Mashed Potatoes and Roasted Green Beans
Mediterranean Style Avocado & Pepper Salad

Mediterranean Style Avocado & Pepper Salad

with Greek Style Cheese, Herby Potatoes and Pesto Drizzle
Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

and Salt and Pepper Chips
Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

with Corn on the Cob, Bacon Roasted Tenderstem® and Green Beans
Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

with Lemon Pickled Shallot, Asparagus and Green Beans
Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

with Young Pea Pods, Lime and Tenderstem® Broccoli
Saag Chana Masala

Saag Chana Masala

with Gunpowder Potatoes, Bell Pepper and Naan
Hot Honey Spiced Chicken Thighs

Hot Honey Spiced Chicken Thighs

with Rosemary Chips and Baby Gem Salad
Oven-Baked Bacon & Mushroom Risotto

Oven-Baked Bacon & Mushroom Risotto

with Rocket Salad
Beef and Beany Quesadillas

Beef and Beany Quesadillas

with Pepper and Baby Leaf Salad
Chermoula Chicken and Warm Panzanella Pasta Salad

Chermoula Chicken and Warm Panzanella Pasta Salad

with Harissa, Baby Plum Tomatoes and Ciabatta Croutons
Crispy Cajun Fried Chicken

Crispy Cajun Fried Chicken

with Wedges and Spring Onion & Avocado Slaw