Salmon en croute

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Put the mascarpone or cream cheese in a food processor with the watercress, spinach and rocket and whizz the lot until you have a creamy green purée. Season well.
2. Roll the pastry out so you can wrap the salmon in it completely (just a bit thinner than a £1 coin) and lay it on a buttered or oiled baking sheet (it will hang over the edges). Put the salmon in the middle. If it has a thinner tail end, tuck it under. Spoon half of the watercress mixture onto the salmon. Now fold the pastry over into a neat parcel (the join will be at the top, so trim the edge neatly), making sure you don't have any thick lumps of pastry as these won't cook through properly. Trim off any excess as you need to. Make 3 neat cuts in the pastry to allow steam to escape and make some decorations with the off-cuts to disguise the join if you like. Brush with the egg glaze.
3. Bake for 30 minutes or until the pastry is crisp and browned. To test whether the salmon is cooked, push a sharp knife through one of the cuts into the flesh, wait for 3 seconds then test it against the inside of your wrist; if it is hot, the salmon is cooked. Serve with the rest of the watercress purée as a sauce.

Know-how

This makes an impressive dish for a dinner party but is a doddle to put together.

Per serving

985 kcalories, protein 35.6g, carbohydrate 61g, fat 68.1 g, saturated fat 27.8g, fibre 2.6g, salt 1.94 g

Latest comments and suggestions

• Harinder

  21 December 2007

  Harinder rated and commented on this recipe

  

  We cooked this for some friends, and the kids - it was easy to cook and tasted amazing! Will be cooking it again as an alternative option this christmas!

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• Pipe-o

  01 January 2008

  Pipe-o rated this recipe

  

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• TAYLOR

  03 February 2008

  TAYLOR commented on this recipe

  I have found that this along with several other recipes very easy as well as being tasteful.

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• Julia

  31 March 2008

  Julia rated and commented on this recipe

  

  I cooked this on New Year's Eve as part of a buffet dinner for a crowd and I got loads of praise yet it couldn't have been easier to prepare.

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• emmalouise283

  05 April 2008

  emmalouise283 rated this recipe

  

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• Janeanne

  16 June 2008

  Janeanne commented on this recipe

  Excellent dinner party dish. Everyone loved it and it was so easy to make.

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• Jeffers

  03 September 2008

  Jeffers commented on this recipe

  I cooked this tonight with a slight variation, If I don't have all the ingrediants I will improvise I had no watercress so I sauted some chestnut mushrooms in butter & olive oil blended with soft cheese & crab terrine for the stuffing mixture, 25 mins in a fan oven was plenty,It was absolutely fantastic even my wife said so.

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• Jeffers

  04 September 2008

  Jeffers rated and commented on this recipe

  

  I forgot to give it 5 our of 5

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• gemcheat

  23 October 2008

  gemcheat rated and commented on this recipe

  

  Gorgeous! Used puff pastry and made individual portions for my dinner party.

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• Ann O'Neill

  01 November 2008

  Ann O'Neill commented on this recipe

  Gemcheat, can I ask when you used puff pastry, how thick did you roll it out, because I tried this, and it was a disaster. Thanks.

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• Jane Powell

  03 November 2008

  Jane Powell rated and commented on this recipe

  

  Made up this recpe a few hours ahead and put it in fridge until time to cook. The filling did try to ooze out of pastry join but everything stayed put during cooking. All my guests thought it was wonderful. Recommend and will definitely try it again

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• Buzz

  23 November 2008

  Buzz rated and commented on this recipe

  

  Really pleased with how this come out. I haven't cooked with pastry for what must be 15 years but I had no problems with the Dorset shortcrust and it came out beautifully. I thought the sauce seemed very runny and it did spill out as the pastry split a bit I stuck another bit of pastry over the crack and it held. The rocket etc sauce looked great against the pink salmon but you don't get a strong leafy flavour. Will definitely do this again.

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• TUGSY

  04 January 2009

  TUGSY commented on this recipe

  I used cream cheese as I was too late to get any mascapone 2 days prior to Christmas. It was fabulous, I made double quantities of it on Christmas eve decorating it with holly leaves and it sat in the fridge waiting patiently! I gave it a second layer of egg glaze just before cooking it. So many people commented on how fab it was and how laid back I was. It was a perfect main course for 14 hungry people. Stress free! Thanks!

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• TUGSY

  04 January 2009

  TUGSY commented on this recipe

  A definate 5 out of 5 !!!

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• Rosemary

  07 January 2009

  Rosemary commented on this recipe

  I made this recipe in the morning for a dinner party. It was easy to make and I was able to pop it in the oven while we had a starter. I had nothing but praise. It was delicious.

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Ingredients

• 150g mascarpone or cream cheese
• 1 bag watercress , spinach and rocket, about 120g
• 500g shortcrust pastry , use a butter version such as Jus-rol, which is frozen, or Dorset pastry
• 500g piece salmon fillets , skinless
• 1 egg , beaten

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 150g mascarpone or cream cheese
• 1 bag watercress , spinach and rocket, about 120g
• 500g shortcrust pastry , use a butter version such as Jus-rol, which is frozen, or Dorset pastry
• 500g piece salmon fillets , skinless
• 1 egg , beaten

Per serving

985 kcalories, protein 35.6g, carbohydrate 61g, fat 68.1 g, saturated fat 27.8g, fibre 2.6g, salt 1.94 g

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