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Salmon en croute

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Antony Worrall Thompson

From Ready Steady Cook

Method


  1. Preheat the oven to 220C/425F/Gas 7.

  2. Place the salmon in the middle of the pastry sheet.

  3. Mix together the capers, red pepper and mustard and pile on top of the salmon.

  4. Brush the pastry around the salmon with some of the beaten egg and fold in the pastry to seal to completely encase the salmon.

  5. Brush the top with the remaining beaten egg.

  6. Place on a baking-sheet and place in the hot oven for 15 minutes, or until the pastry is golden.

  7. Remove from the oven and serve on a warm plate.

Ingredients

  • 110g/4oz ready-rolled puff pastry
  • 60g/1¼oz skinned salmon fillet
  • 1 tbsp capers
  • 1 tbsp red pepper, finely chopped
  • 1 tsp Dijon mustard
  • salt and freshly ground black pepper
  • 1 free-range egg, beaten

Shopping List

Salmon en croute

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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