Magnificent Salmon En Croute Recipe

How to make it

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• # 1 Skin and bone the salmon and set aside. Heat the oven to 450°F\230°C.
• # 2 Purée and stir through the cream, dill, and lemon zest and 1/2 lemon juice to blend. Season with salt and pepper and set aside.
• # 3. Cut the zucchini into three or four strips length wise and the cut the strips into four strips lengthwise. Take the juice from 1/2 lemon and soak the strips in it for 10 to 15 min.
• # 4 Depending on the puff pastry used, you may have to roll out the sheets into a rectangle large enough to accommodate the salmon. Lay the pastry on a parchment sheet on a baking tray with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Season with salt and pepper. Lay the lemon soaked zucchini on top of the salmon, like pencils. Spread the purée mixture over top.
• #5 Brush the margins with the egg wash. Lay the top pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make two or three slits in the top to allow steam to escape. Brush all over with the egg-wash glaze and bake until puffed up and golden brown, about 20 minutes.
• # 6 Remove from the oven and let cool five minutes before slicing to serve. This dish is also good at room temperature or cold cut up into little sandwhiches that are delicious..