Salmon En Croute With Dill Cream Sauce Recipes

SALMON EN CROUTE WITH A DILL CREAM SAUCE

Steps:

• Begin with the cream cheese filling.
• Finely dice shallot and fry it in the butter, before adding the spinach.
• Cook until the moisture has gone, before allowing it to cool.
• Place your cream cheese into a muslin cloth and squeeze out all the excess water.
• Add the cream cheese, spinach and shallot to a food processor and blend until smooth and all incorporated. Season to taste with salt and pepper and set to one side.
• Skin the salmon with a sharp knife, and trim to the right size (you can use any leftovers to make fish cakes or fish pie)
• Preheat the oven to 200 C / 400 F
• Cut a piece of baking paper to fit an oven tray and grease it with butter. Lay one of the puff pastry sheets on top.
• Lay the salmon on the puff pastry and cover in the cream cheese and spinach filling.
• Brush an egg wash (one egg mixed with a tablespoon of water) around the edges of the pastry and lay the second sheet on top of the fish. Press it down around the salmon and use a fork to crimp the edges together, sealing them.
• Using a sharp knife, gently scrape a scale pattern into the top making sure you don't cut too deep.
• Brush the egg wash over the whole salmon en croute, and bake in the oven for 30 minutes.Rest for 10 minutes before serving.

SALMON WITH LEMON AND DILL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
• Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.