Crisp, buttery puff pastry surrounding flaky salmon and a creamy, herby filling with a hint of lemon.
We’re a little bit obsessed with this recipe at the moment. It tastes so good, and takes literally 10mins to prepare. It’s a great alternative to lamb for Easter Sunday, and because of the delicious herby, creamy filling, you don’t even need a sauce to go with it, just some potatoes and veg. Easy!
I would serve it hot, fresh from the oven, but if you have a portion left over, store it in an air-tight container in the fridge, then reheat it in the microwave. Just make sure the fish is piping hot throughout.
Ready in 50mins (10mins prep, 40mins bake) – serves 4.
- 1 sheet of ready rolled puff pastry
- A large skinless and boneless salmon fillet or 2 (enough to cover the base of your tin)
- 200g of cream cheese
- 2 tablespoons of fresh chives, finely chopped
- 2 tablespoons of fresh parsley, finely chopped
- 1 heaped teaspoon of dill (I’ve used dried)
- The rind and juice of half a lemon
- A good pinch of black pepper
- A good pinch of salt
- A small beaten egg for brushing
- Preheat oven to 220c / 200c fan / gas mark 7.
- Greece a baking tin (I use a loaf tin) with butter or Frylight, or something similar.
- Lay your sheet of puff pastry across the opening of the tin, then gently ease it down into the bottom, making sure you don’t tear it. Push it into the corners, and make sure it covers the sides.
- Place the salmon in the bottom of the tin.
- Mix the rest of the ingredients (apart from the egg) together in a bowl and spread evenly over the salmon.
- Close up the pastry over the salmon and cream cheese mix and crimp closed.
- Stab a couple of air vents into the top of the pastry and brush with the beaten egg.
- Bake for 20mins, then turn the temperature down to 200c.
- Brush with the remainder of the egg wash, and bake for a further 20mins.
- Let it rest for a couple of mins in the tin, then turn it out onto a board, slice and serve.
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