Salmon En-Croute Q3
with Poppy Seed & Avocado Salad
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
Here's our twist on a retro 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! We're serving it with an avocado salad. The buttery flesh in its zingy, lemony dressing is a perfect compliment. Enjoy!
Ingredients
2 unit(s)
Leek
1 sachet(s)
Wholegrain Mustard
15 grams
Honey
100 grams
Creme Fraiche
1 unit(s)
Avocado
1 bunch(es)
Flat Leaf Parsley
½ unit(s)
Lemon
150 grams
Hot Smoked Salmon
40 grams
Wild Rocket
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
Not included in your delivery
2 tbsp
Olive Oil
Nutrition Values
Instructions
Preheat your oven to 220°C. Take the pastry out of your fridge so it can come to room temperature. Remove the root and green part of the leek, halve lengthways and then thinly slice into thin half moons. 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 and sweet, 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 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 each piece of 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 tightlyr. Use a sharp knife to prick a small hole in the top of your pasty (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 then bake until golden brown, 18-22 mins. Meanwhile, slice the avocado in half lengthways and twist apart. Remove the stone, scoop out the flesh and chop into 2cm chunks.
Squeeze the lemon juice into another mixing bowl and add the honey, remaining poppy seeds, olive oil (amount specified in the ingredient list), a pinch of salt and black pepper. 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 the oven and carefully slice each one into two triangles. Serve with the salad on the side and enjoy!
