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!
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.
Ingredients
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
Utensils
Instructions
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.
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.
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.
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).
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.
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!
