Salmon en Croute

Salmon en croute with mustard and honey cucumber salad and buttered broccoli

Christopher: I love salmon en croute, but I had never quite had it like this before, until my mum made it on boxing day 2016. She got the recipe below from Nigel Slater when he whipped  it up on his Christmas show around three years ago….  

It’s amazing how light this pie feels thanks to the flaky salmon and the soft cucumber, with just a tiny bit of a ‘mustardy kick’. Worlds away from a typical salmon en croute with potatoes and hollandaise but no less delicious. ‘

This recipe takes: 1 hour max – including prep

Salmon en Croute
Salmon en Croute

 Get it:

Two tablespoons of Dijon mustard

Two tablespoons of Wholegrain mustard

One tablespoon of white wine vinegar

Two tablespoons of clear honey

One cucumber, peeled, halved and cut into small chunks

Two salmon fillets

One head of broccoli cut in small florets

One knob of butter

One egg beaten

320g rolled puff pastry (we used the pre-rolled jus-rol)

Fresh out the oven
Fresh out the oven

 Make it:

1. Preheat your oven to 180 degrees

2. Mix together the mustard, vinegar, and honey with a little salt and pepper. Add in the cucumber and set to one side

3. Place the salmon fillets on the pastry about a third of the way in. Layer on half the mixture

4. Fold over the pastry making sure there’s plenty of room at the edges

5. Squash down the edges with your thumb and brush the pastry lightly with egg

6. Bake in the oven for 45 minutes

7. In boiling water cook the broccoli for around 10 minutes until softened with a little crunch.

8. Drain the broccoli and toss over with the butter and salt and pepper.

9. Cut the pastry into thick slices and serve with the remaining cucumber mixture and the broccoli

This dish serves: 

4 salmon loving people, looking for something a bit different to your usual evening meal

 

We could not find Nigel Slaters full recipe on line (as it was on TV 3 years ago!)  so this may vary slightly. Let us know in the comments below if you changed anything 🙂

#BandBrecipes

 

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