Salmon En Croute - cooking recipe

Ingredients
    1 cup watercress, or as desired
    1/2 lemon, zested and juiced
    1 (8 ounce) package cream cheese, softened
    1 clove garlic, minced
    1 teaspoon dried dill weed
    1 teaspoon dried parsley
    1 (17.5 ounce) package frozen puff pastry, thawed
    2 boneless, skinless salmon fillets
    1 egg, beaten
Preparation
    Preheat oven to 375 degrees F (190 degrees C).
    Place watercress in a sieve, pour boiling water over to wilt it, and drain on paper towels. Combine wilted watercress with lemon zest in a small bowl. Mix cream cheese, garlic, dill, and parsley together in a separate bowl.
    Roll out 2 puff pastry sheets gently on a work surface until slightly larger than length of salmon fillets; cut sheets in half. Place 1/2 watercress mixture in center of each sheet. Spread 1/2 cream cheese mixture over watercress. Center salmon fillets on top of cream cheese mixture; squeeze lemon juice over each.
    Brush the edges of the pastry with some of the egg. Fold top and bottom of pastry over the salmon; trim edges to remove excess pastry. Press pastry seams together with your fingers to seal. Transfer wrapped fillets, seam-side down, to baking sheet. Brush top with beaten egg.
    Bake in preheated oven until pastry is golden brown, 20 to 25 minutes.

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