-

preheat the oven to 220°C.
cut the pastry block in half and roll each half out on a lightly floured surface to the thickness of 1cm.
squeeze as much water out of the defrosted spinach as possible.
beat the cream cheese and spinach together with plenty of salt and pepper.
skin and remove any bones from the salmon fillet portions.
spoon some of the cream cheese onto the centre of each square of pastry and lay the salmon on top and season.
crack an egg, whisk it up and brush around the edges of the pastry surrounding the salmon.
fold the edges of the pastry in on top of the salmon and press down to seal.
turn over onto a non-stick baking tray and score the top with a knife and brush again with egg.
bake for 20-25 minutes until golden all over.
dice the onion and garlic and sweat in a small pan with a dash of oil and the lid on for 5 minutes, stirring occasionally.
splash in the wine and reduce down by half.
add the cream, herbs and squeeze of lemon juice. Then season.
boil the asparagus in salted water for 3-4 minutes until tender and drain.
serve the en croute, with asparagus and the sauce for a light summers dinner.

Serves 2

• 1 pack of ready to roll puff pastry
• 2 salmon fillet portions, approx 175g each
• 4 tbsp of cream cheese
• handful of frozen spinach, defrosted
• 1 egg
• bunch of fresh asparagus
• ½ an onion
• 1 clove of garlic
• small glass of white wine
• glug of double cream
• few sprigs of fresh parsley
• half a lemon
  
  

expansion1Login*0%expansion1Facebook*0%expansion2Login*0%expansion2Facebook*0%pageName*salmonencroute%categoryColour*yellow%UID*false%browserMode*desktop%IEVersion*99%

Salmon en Croute