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Salmon en croute

Now I'm the first to admit that the ingredients in this dish shouldn't go together! But trust me when I tell you that this recipe is an absolute winner

I'm going to use salmon, currants and stem ginger and encase them in buttery puff pastry

This recipe would be a stunning alternative to turkey on your Christmas lunch table, in fact I think I might cook it myself

If cooked correctly this salmon en croute dish is worthy of gracing the centre of any banquet, celebratory or just a good old family and friends get together


  1. 2 X 600g pieces of salmon, skinned and boneless

  2. 150g of butter

  3. 5 pieces of stem ginger, finely diced

  4. 50g of currants

  5. A good pinch of nutmeg

  6. 800g of all butter puff pastry ( buy it! I won't tell anyone! Even I buy it)

  7. 1 beaten egg for glazing


  1. Season the two salmon fillets liberally on both sides

  2. Mix the butter with the currants, ginger, nutmeg and season well

  3. Spread one of the fillets of salmon with the mix and lay the other fillet on top

  4. Cut the pastry into two, roll one piece into a rectangle, approximately 8 X 14 inches

  5. Roll out the second piece of pastry slightly bigger, approximately 2 inches larger all the way around

  6. Lay the smaller rectangle onto a baking sheet

  7. Carefully place the salmon in the centre

  8. Brush around the salmon with the beaten egg

  9. Lay the second piece of pastry over the top, and press the pastry together to seal well

  10. Trim around the edges leaving about an inch of pastry all the way around

  11. Brush the pastry with the beaten egg

  12. Chill for about an hour

  13. Preheat the oven to 200c

  14. Bake the salmon en croute for 35-40 minutes until golden brown

  15. Allow to rest for 5 minutes

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