Skip to main content
Salmon En Croute

Salmon En Croute

with Poppy Seed & Avocado Salad

Here's our twist on a traditional showstopper. Salmon en croûte is a classic summer dish, guaranteed to wow party guests but even more decadent if you can keep it for yourself! Any leftovers would make a fabulous addition to a picnic. We're serving it with an avocado salad. The buttery flesh in its zingy, lemony dressing is a perfect compliment. Enjoy!

Tags:
Cooking tips
Fish
Summer
Allergens:
Cereals containing gluten
Fish
Mustard
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
DifficultyMedium

Ingredients

serving amount

1

Puff Pastry Sheet

(Contains: Cereals containing gluten)

2

Leek

½

Lemon

1

Flat Leaf Parsley

1

Hot Smoked Salmon

(Contains: Fish)

1

Wholegrain Mustard

(Contains: Mustard)

Creme Fraiche

(Contains: Milk)

1

Poppy Seeds

1

Avocado

1

Honey

1

Lambs Lettuce and Bulls Blood Mix

Not included in your delivery

2

Olive Oil

Nutritional information

Energy (kJ)5665 kJ
Energy (kcal)1354 kcal
Fat101 g
of which saturates37 g
Carbohydrate75 g
of which sugars15 g
Protein34 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grill Pan
Bowl
Grater
Baking Tray
Plate

Instructions

1

Preheat your oven to 220°C. Take the pastry out of your fridge. Remove and discard the root and green tops from the leek, halve lengthways and then thinly slice into thin half moon shapes. Heat a drizzle of oil in a frying pan on medium heat and add the leek along with a pinch of salt and black pepper. Stir together and cook until really soft, 8-10 mins.

Prep Time
2

While the leek is cooking, grate the lemon zest and finely chop the parsley (stalks and leaves!). Peel off the hot smoked salmon skin (and discard). Pop the salmon in a mixing bowl and separate the flakes with two forks. Add the lemon zest, parsley, wholegrain mustard, a pinch of salt and black pepper and stir together.

Stir!
3

Once the leek is soft, add to the salmon mixture and mix together, then stir in the crème fraîche. Taste the mixture (but don't eat it all!) and add more salt and black pepper if you feel it needs it. Unroll the pastry, halve widthways and lay on a piece of baking paper.

Assemble!
4

Spoon the mixture onto one half of the pastry with a 2cm border around the edge. Dip your finger in water and run it around the edge of the pastry. Fold the other half of the pastry over so the two edges meet. Squeeze the edges together then use a fork to seal them tightly. Use a sharp knife to prick a small hole in the top of the pastry (this lets the steam escape).

Bake!
5

Brush the pastry with milk (if you have some, if not don't worry), then sprinkle over half the poppy seeds. Carefully transfer the baking paper and its contents to a baking tray. Pop on the top shelf of your oven and bake until golden brown, 18-22 mins. Meanwhile, slice the avocado in half vertically and twist apart. Remove the stone, scoop out the flesh and chop into 2cm chunks.

Finish and Serve
6

Squeeze the lemon juice into a another mixing bowl and add the remaining poppy seeds, the honey, olive oil (amount specified in the ingredient list), a pinch of salt and black pepper and mix together. Just before serving, add the avocado and baby leaves to the dressing and toss together. When the salmon en croûte is cooked, remove from your oven and carefully slice each one into two triangles. Serve with the salad on the side and enjoy!

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad
Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad
Char Siu Udon and Sweet Chilli Veggie Gyozas

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata
Make your own Curry Paste: Butternut Butter Masala

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice
Seared Monkfish Medallions on Lemon Risotto

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad
Homemade Lamb Keema Pau

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad
Quick Goulash Inspired Beef

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream
Jerk Style Spatchcock Chicken and Pineapple Chutney

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket
Homemade Jamaican Style Curried Beef Patties

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad
Thai Style Chicken Spaghetti

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts
Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts
Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw
Easy Peasy Chorizo Linguine

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze
Chinese Style BBQ Pork Steak

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli
Middle Eastern Style Lamb and Couscous

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt
Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad
Thai Style Coconut Fried Chicken and Green Curry Mayo

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad
21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®