Salmon en Croute with Watercress & Spring Onions
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| Serves | 6 to 8 |
| Prep time | 15 minutes |
| Cook time | 50 minutes |
| Total time | 1 hours, 5 minutes |
| Allergy | Egg, Fish |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Gourmet, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
An elegant and delicious twist on the classic Salmon Coulibiac; this version is less rich and uses fresh seasonal watercress as a base for the rice filling, as well as spring onions. Can be served warm or cold and freezes beautifully.
Ingredients
- 500g ready-made puff pastry
- 700g to 750g salmon fillet, boned and skinless (or salmon steaks, skinless and boned)
- 100g cooked Basmati rice
- juice and zest of 1 lemon
- large bunch of watercress, about 200g, chopped finely
- small bunch of spring onions, trimmed and chopped
- 50g butter
- salt and pepper
- 1 egg, beaten with a little milk (to glaze)
Note
An elegant and delicious twist on the classic Salmon Coulibiac; this version is less rich and uses fresh seasonal watercress as a base for the rice filling, as well as spring onions. Can be served warm or cold and freezes beautifully.
Directions
| Step 1 | Pre-heat oven to 20C/450F/Gas mark 6. |
| Step 2 | Put the butter in a large frying pan and melt, add the chopped spring onions and fry for 5 minutes; add the juice and lemon zest and the watercress and cook for a further 5 minutes, until the watercress has wilted but is still a vibrant green. Season to taste with salt and pepper. |
| Step 3 | Roll out half of the pastry to a long oblong shape, big enough to sit the salmon fillet (or steaks) on top with a wide border of about 1 1/2 " (4cms). |
| Step 4 | Spoon half of the rice mixture over and then sit the salmon on top before spooning the rest of the rice mixture over the top. (If using small salmon steaks or fillets, push them together so there are no gaps) |
| Step 5 | Roll out the remaining pastry, brush the edges of the pastry bottom with beaten egg and place the pastry lid on top, sealing around the edges and crimping. Trim if necessary to make a neat shape. Brush the whole pie with beaten egg and decorate with pastry leaves and shapes. |
| Step 6 | Bake in pre-heated oven for 30 to 35 minutes, or until the pastry is crisp and golden brown. Allow to sit at room temperature for 5 to 10 minutes before cutting into slices and serving with seasonal vegetables. |
