Salmon en croute (or salmon parcel)

Method

Creamy sauce

• 1)

  Preheat the oven to 180 degrees celsius

• 2)

  In a mixing bowl, add in the yogurt and dill, mix together

• 3)

  Slowly add in the lemon juice. Consistency of the sauce should be pourable but not turn runny

Salmon

• 1)

  Unroll and place the flat sheet of puff pastry on to a baking tray that has been lined with greaseproof paper

• 2)

  Place the salmon filets side by side lengthways and in the middle of the puff pastry sheet

• 3)

  Pour the creamy mixture over the salmon filets, making sure the top of both filets are covered

• 4)

  On the rectangle of puff pastry, fold one of the long sides of the puff pastry over the salmon filets. Then fold the opposite long side over the top.

• 5)

  Using a knife, cut the shorter sides of the puff pastry to approximately 3 inches each side

• 6)

  Fold each of the shorter sides of puff pastry on top of itself and press down lightly to create a seal. The aim is to get the salmon into a puff pastry parcel!

• 7)

  Carefully brush the top of the puff pastry with milk with a pastry brush…or use your fingers!

• 8)

  Bake in the oven for 40 minutes until golden brown and the salmon is fully cooked through