Salmon En Croute

Salmon En Croute with dill and wholegrain mustard

https://www.cutoutandkeep.net/projects/salmon-en-croute • Posted by Cat Morley

We don't eat meat so this Salmon En Croute has become our Christmas meal tradition.

You will need

Side of Salmon 50 g Butter 50 g Wholegrain Mustard Handful of fresh Dill 1 Lemon Salt and pepper 400 g Shortcrust Pastry

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Difficulty

Description

We don't eat meat so this Salmon En Croute has become our Christmas meal tradition.

Instructions

1. 

   Skin the side of salmon before slicing in half down the middle.

2. 

   Whisk together the butter and dill before grating in the zest from the lemon. Season with salt and pepper.

3. 

   Spread one half of the salmon with the butter.

4. 

   Squeeze the lemon juice into the wholegrain mustard and use this to spread the second half of salmon.

5. 

   Place the two halves on top of each other with the mustard and butter touching in the middle.

6. 

   Cut the shortcrust pastry in half and roll out into two sheets. Lay the salmon on top of one sheet and then place the second sheet on top.

7. 

   Neatly squeeze in the edges.

8. 

   Use a knife to cut a criss cross pattern on the top of the salmon.

9. 

   Cut off any excess pastry from the edges.

10. 

    You can use this excess pastry to cut out little shapes for the top of your pie.

11. 

    Brush the top of the pie with an egg yolk.

12. 

    Bake at 180'C for 20 minutes and serve hot.