Wednesday, 30 November 2011

Salmon en creute (1 colour)

Using ready-made pastry from the frozen section of the supermarket made this a really easy, but impressive-looking and tasty dinner.

Ingredients
Puff pastry - 250g
Salmon fillets - 3 or 4
Herbs of choice
Cream cheese - 175 g
Tomatoes - 2, sliced
Egg yolk - 1

Methods
1) Roll out the pastry into a rectangle. Place the salmon fillets in a row in the centre of the pastry. Mix the cream cheese with any herbs of your choice and then spread on top of the salmon. Top with the tomato slices.
2) Lift the flaps of the pastry over the fish but don't completely cover it. Use the excess from the ends to make strips about an inch thick and place these over the top (see photo).
3) Press the edges with your fingers and then brush the pastry with the egg yolk. Bake at 200°C for 25 minutes or until golden brown. Serves 4.

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