RECIPE
John Torode
Salmon en Croûte with Horseradish Cream
Succulent salmon , soft cheese , and watercress all encased in crisp puff pastry – what ’ s not to like ?
SERVES 6-8
FOR THE SALMON EN CROÛTE :
• 2 x 450g salmon fillets , skinned
• 60g salt
• 60g brown sugar
• 4 peppercorns , ground
• 100g watercress , chopped
• 200g spinach , blanched and chopped
• 100g soft cheese
• 50g crème fraîche
• 500g puff pastry
• 1 egg , beaten ( for egg wash )
FOR THE HORSERADISH CREAM :
• 100g fresh horseradish , peeled and grated
• ½ lemon , juiced
• 300ml soured cream
• Salt , to taste
AS SEEN ON
Big Kitchen
1 The day before , place both salmon fillets in a deep roasting tin . In a bowl , mix the salt , brown sugar , and ground peppercorns , then evenly coat the salmon with the mixture . Leave to cure for at least 10 hours , or ideally overnight . 2 The next day , drain off any liquid and wipe off the salt and sugar mixture . Pat the salmon dry with kitchen paper . In a bowl , combine the watercress , spinach , soft cheese , and crème fraîche . Season with salt and pepper . 3 Roll out the puff pastry into two rectangles , one slightly larger than the other , but both large enough to wrap the salmon fillets . Place each rectangle on a piece of baking parchment . Place one salmon fillet , rounded-side down , on the smaller rectangle . Spread the spinach and cream mixture over the fillet . Lay the second fillet on top , rounded-side up , so the flat sides of the fillets are touching . 4 Brush the edges of the pastry with the beaten egg . Drape the larger rectangle of pastry over the top of the salmon and mould it to fit . Seal the edges by pressing them together with a fork or your fingers . Trim off any excess pastry . Brush the entire pastry parcel with more beaten egg and use a small , rounded knife to create a decorative pattern , such as scales , on the top . 5 Transfer the salmon parcel to the fridge and chill for about 30 minutes . Meanwhile , preheat the oven to 220 ° C / 200 ° C fan / gas mark 7 . After chilling , place the salmon en croûte on a baking tray and bake in the preheated oven for 25 minutes , or until golden and crisp . 6 While the salmon is baking , make the horseradish cream . In a bowl , mix the grated horseradish with the lemon juice and a pinch of salt . Let it sit for a few minutes , then stir in the soured cream . Taste and adjust seasoning if needed . Serve alongside the salmon en croûte . goodfoodshow . com 49