Salmon en croute

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• Harinder

  2007-12-21 22:13:45.822304

  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

  2008-01-01 13:45:39.095944

  Pipe-o rated this recipe

  

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• TAYLOR

  2008-02-03 12:53:19.235947

  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

  2008-03-31 15:30:51.999318

  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

  2008-04-05 16:59:34.545515

  emmalouise283 rated this recipe

  

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• Janeanne

  2008-06-16 21:11:39.719142

  Janeanne commented on this recipe

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

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• Jeffers

  2008-09-03 19:05:25.288837

  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

  2008-09-04 10:49:21.578128

  Jeffers rated and commented on this recipe

  

  I forgot to give it 5 our of 5

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• gemcheat

  2008-10-23 08:45:03.542566

  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

  2008-11-01 15:39:54.910834

  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

  2008-11-03 21:43:49.698259

  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

  2008-11-23 20:47:23.529986

  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

  2009-01-04 18:57:44.836332

  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

  2009-01-04 18:59:40.622996

  TUGSY commented on this recipe

  A definate 5 out of 5 !!!

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• Rosemary

  2009-01-07 16:39:25.607476

  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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• hlnharrison

  2009-01-27 20:01:18.245877

  hlnharrison rated and commented on this recipe

  

  Great - all the family enjoyed it even the fussy eaters and the men who usually want a bit of red meat.

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• Cupcake

  2009-01-28 13:30:41.786451

  Cupcake commented on this recipe

  This was so easy even though my food processor died minutes before making the watercress part so I substituted the watercress, spinach & rocket salad for some pesto and mixed it with the mascapone and grated in some lemon zest with a good amount of blackpepper - it was fantastic and got rave reviews at my party, I have never cooked fish so successfully. This dish is so easy that even I made a pretty looking pie that tasted fantastic!!! Looking forward to making this again!!!

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• Claire Jasmine

  2009-06-28 21:23:34.898435

  Claire Jasmine rated and commented on this recipe

  

  I made this for my Sunday dinner this evening with new potatoes and broccoli. I too used puff pastry instead of shortcrust and it came out fine. I don't think I've ever had Salmon en croute with shortcrust. The sauce was great and I froze the rest to use on other dishes at a later date - it would go perfectly on normally grilled salmon. I made the sauce with Watercress and spinach as suggested but skipped the rocket. Whizzed it in a food processor with cream cheese, black pepper, two cloves of garlic, all purpose seasoning and one quarter of lemon juice. Tasted wonderful. In addition to putting some on the croute, when the new potatoes were cooked, I spooned some of the mixture over the potatoes before serving all up. Yum!

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• Ed Ashton

  2009-06-29 18:35:34.781862

  Ed Ashton commented on this recipe

  Blimey, if you cooked that for 30 min at 180 in a fan oven there would be no need to test if the salmon was cooked.

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• Ezme

  2009-12-15 12:47:38.225927

  Ezme rated and commented on this recipe

  

  Cooked this for mother's 50th birthday and she loved it! Used lightly smoked salmon fillets with spinach in the mascapone which she said was a very nice combo and agreed watercress probably goes better with the unsmoked. I also used jus-rol puff pastry (mistake in the supermarket!) but it worked well. I made it the night before and popped it in the fridge before cooking and it held up well.

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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

Preparation and cooking times

Ready in 50 mins

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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