Pesto Salmon en Croûte

Name: Pesto Salmon en Croûte Sharing Dish | with a Herby Cream Cheese Filling
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 1 pack(s) Puff Pastry Sheet; 2 unit(s) Salmon Fillets; 50 grams Cream Cheese; 1 sachet(s) Mixed Herbs; 32 grams Pesto; 1 sachet(s) Lemon & Herb Seasoning

Sharing Dish | with a Herby Cream Cheese Filling

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Flaky on the outside, rich, creamy and tender on the inside, and complimented by a herby pesto cream cheese filling, this Salmon en Croûte is perfect for elevating mealtimes.

Tags:

New

Allergens:

Cereals containing gluten

•Fish

•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.

Total40 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

1 pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten)

2 unit(s)

Salmon Fillets

(Contains: Fish)

50 grams

Cream Cheese

(Contains: Milk)

1 sachet(s)

Mixed Herbs

32 grams

Pesto

(Contains: Milk)

1 sachet(s)

Lemon & Herb Seasoning

Nutritional information

Energy (kJ)4124 kJ

Energy (kcal)986 kcal

Fat67.7 g

of which saturates28.9 g

Carbohydrate62.8 g

of which sugars9 g

Dietary Fibre4 g

Protein31.6 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Baking Tray

•Small Bowl

Instructions

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature.

b) 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.

c) 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 and will finish cooking in the oven. Transfer to a plate and allow to cool. IMPORTANT: Wash your hands and equipment after handling raw fish.

a) While the salmon cools, combine in a small bowl the cream cheese, mixed herbs and pesto. Season with salt and pepper.

b) Keeping the puff pastry on the baking paper it comes on, cut it into quarters.

c) Once the salmon has cooled slightly, peel off and discard the skin. Sprinkle over the lemon & herb seasoning.

d) Place a salmon fillet in the middle of a rectangle of pastry, leaving a border all around it. Spread some of the pesto cream cheese over the top of the fish, ensuring you keep enough for the other pastry rectangles.

a) 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 and pastry. TIP: Brush the top of the pastry with a little milk if you have some.

b) Transfer the paper with your salmon en croûte 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.

c) Once cooked, transfer to a serving platter to finish.

Enjoy!