Salmon en croute

I’m not a huge fan of salmon but I loved this dish and can’t wait to make it again.

Salmon en croute:

• 500g skinless salmon fillet
• 150g mascarpone
• 100g spinach
• 1 medium red capsicum
• 1 red shallot
• tablespoon lime juice
• 2 garlic cloves
• salt and pepper
• 2 sheets puff pastry
• 1 egg

Heat the oven to 200 degrees Celsius

If you have a food processor blend the spinach, capsicum, shallot, garlic and mascarpone until you have a creamy puree. If you don’t own one (like me) very finely dice the ingredients then mix with the mascarpone along with the lime juice. If you’re using a food processor stir in the lime juice after it has been pureed. Season generously.

Roll out the pastry so that it will fold over the salmon. Season the salmon generously then place the spinach mixture on top. Fold the pastry carefully so it forms a neat parcel, make 3 slits with a knife across the top for steam to escape, brush with a beaten egg and bake on a lightly greased baking tray for 30 minutes.

If you’re unsure if the salmon is cooked insert a knife into the centre wait 3 seconds then test to see if the knife is still warm, if it is then the salmon is ready. Ensure you season the spinach mixture and the salmon generously, I thought I went overboard with salt and pepper but found it was a perfect balance (for my taste buds, at least). The one thing I have noticed with most Salmon en croute recipes is that the person wished they had used more seasoning on the fish.

Adapted from : bbcgoodfood