Salmon en croute (serves 2)

This is a total cheat recipe. There isn’t really any proper cooking involved. It’s the flatpack of the cooking world. All the bits are there, you just have to put them together with the aid of this handy instruction manual and an Allen key*.

(*pastry brush)

It’s not too heavy and perfect for sunny days. Serve it with potato salad, or leafy greens, or cauliflower cheese, or simply with new potatoes and veg.

Ingredients:

1 sheet of ready-rolled puff pastry
1 tbs pesto
2 skinless salmon fillets, de-boned
1 egg

Method:

Take the pastry out of the fridge well before you want to use it. You need it to be room temperature. If it’s too cold it won’t unroll and will crack.

Pre-heat the oven to 200 degrees. Unroll the pastry onto a large baking sheet.

Spread the pesto over the pastry, leaving a gap all around the edge. Then place the salmon fillets together at one end.

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Beat the egg in a little bowl and brush some around the naked edge of the pastry. Fold the pastry over the top of the salmon and pinch the edges together.

I tried to do a fancy sort of edge. It didn’t really work. So I scored diamonds across the top so that no one would notice my terrible pastry skills.

image

Use the rest of the egg to brush all over and bake for 25 minutes until the pastry is nicely browned all over.

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Now you have to try to remember which way you placed the salmon fillets before you cut it in half. I knew there was a reason I took photos beforehand!

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