Take salmon en croûte to the subsequent degree. Succulent salmon, cream cheese and dill are encased in crisp puff pastry with a pickled cucumber facet.

• Preparation and cooking time
  • Prep:30 minutes
  • Prepare dinner:40 minutes
  • Plus 1 hr chilling and in a single day curing
• Extra effort
• Serves 6-8

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Substances

For the treatment

• 50g flaky sea salt
• 25g demerara sugar
• 2 x 500g skinless, boneless salmon fillets

For the en croûte

• 75g watercress, chopped
• 200g cream cheese
• 2 tbsp contemporary dill sprigs, chopped
• 1 lemon, zested and juiced
• pinch smoked salt (optionally available)
• 500g block all-butter puff pastry
• flour, for dusting
• 2 eggs, yolks solely, crushed

For the pickle (optionally available)

• 1 cucumber, peeled, halved, deseeded and sliced
• 1 crimson onion, finely sliced
• 100ml cider vinegar
• 1 tbsp sugar

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Methodology

• STEP 1

  The day earlier than you wish to assemble the en croûte, combine the salt and sugar in a bowl. Scatter half of the combination over a tray, then lay one of many salmon fillets on high, skinned-side down, and scatter with extra of the salt combine. Lay the second fillet on high, skinned-side up, and sprinkle over the remainder of the salt combine. Cowl, then place one other tray on high. Weigh the tray down with a few tins and put within the fridge for as much as 48 hrs, or for not less than 12 hrs (the longer you allow it, the firmer the salmon can be).

• STEP 2

  Whenever you’re able to assemble the en croûte, unwrap the salmon fillets, rinse them in chilly water and dry with kitchen paper, then put aside. Put the watercress, cream cheese, dill, lemon zest and juice, smoked salt (if utilizing) and a beneficiant grinding of pepper right into a bowl and blend nicely, then put aside.

• STEP 3

  Line a baking tray with parchment. Roll out half of the pastry on a flippantly floured floor so it’s 2.5cm bigger in diameter than the salmon fillet, then drape it over the lined baking tray. Place one of many fillets on the pastry, skinned-side down, and unfold with the cream cheese combine, then lay the second fillet on high, skinned-side up. Brush the sting of the pastry with a little bit of the crushed yolk. Roll out the remainder of the pastry to suit, then drape it over the salmon and tuck it in on the sides. Trim the perimeters and crimp or press with a fork to seal. Brush with extra crushed yolk, then put the en croûte within the fridge for 30 minutes earlier than utilizing a spoon to create a scale-like impact alongside the highest of the pastry. Chill for as much as 24 hrs or for not less than one other 30 minutes.

• STEP 4

  Warmth oven to 220C/200C fan/fuel 7. Bake for 20 minutes, then glaze with the remaining yolk. Decrease the warmth to 180C/160C fan/fuel 4 and bake for 20 minutes extra, then take away and go away to face for 10 minutes.

• STEP 5

  To make the pickle, put the cucumber and onion in a bowl. Tip the vinegar, sugar and a pinch of salt right into a pan and produce to the boil. As soon as the sugar has dissolved, pour over the veg, toss nicely and put aside. May be made as much as two days forward and stored within the fridge. Slice the en croûte into six parts and serve with the pickled veg on the facet.