Wow your family and friends with this dish.
Marguerite Henderson shares how to make seasoned salmon in a flaky, pastry crust.
Salmon En Croute
four 6 oz. salmon fillets
kosher salt and ground black pepper
1 leek, white part only, cleaned and sliced into thin rings or thin strips
1 large carrot, peeled and cut julienne (into thin matchsticks – about 1 cup)
2 T. unsalted butter
½ tsp. dried thyme
½ tsp. dried dill
4 thin slices lemon
1 pkg.(17.3 ounces) Pepperidge Farm frozen puff pastry, thawed (2 sheets)
1 egg mixed with 1 T. cream (egg wash)
Sprinkle salmon fillets with a little salt and pepper.
Sauté the leek and carrot in butter until soft, about 2 minutes on medium heat.
Add thyme and dill. Cool to room temperature.
Place the 2 sheets pastry on work surface. Cut each in half, so you have 4 rectangular pieces.
Place one salmon fillet in the center of each puff pastry. Top each salmon with some of the leek and carrot mixture and place one slice of lemon on each. Fold puff pastry over salmon to form an envelope and seal and crimp the edges. You will have excess pastry. Cut off excess pastry and set aside.
Place salmon “packets” on parchment paper lined baking sheet. Use extra pastry to form cut outs to place on top of pastry (leaves, hearts, stars, etc.) (Can be done several hours ahead.) Just before ready to bake, brush pastry with egg wash. Bake in preheated 425 degree oven for 15 minutes or until golden brown. Remove from oven and serve at once with a crisp green salad, steamed vegetables, dill sprigs and lemon wedges. Makes a beautiful presentation. Serves 4.
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