Before I started making myself salmon and vegetable en croûte, I used to buy the plain ready-to-cook version from supermarkets; that was how I discovered it as I didn’t have much time to cook in those days. At my very first attempt, I used baby spinach leaves instead of zucchini. I never thought it was soooo easy. This recipe version uses roasted courgettes, but honestly you can use any roasted vegetables like aubergines, sweet peppers or raw spinach. You will soon realise how good your home made salmon en croûte can be with very little effort.
- 1 puff pastry ready rolled
- 2 salmon fillets
- 2 courgettes
- cream cheese
- 2 spring onions
- 2 garlic cloves
- extra virgin olive oil
- black pepper
- sea salt
METHOD Slice the zucchini, sprinkle them with a bit of sea salt and gently roast them. When ready, drizzle them with extra virgin olive oil and finely chopped garlic.
Cut the salmon fillet in chunks, making sure to remove all the skin if present.
Lay a round pastry in a round oven tray using baking paper. If you can’t find a ready made round pastry, you can make one with the help of something round like a plate.
In the middle put the salmon chunks, cream cheese, chopped finely chopped spring onion, freshly ground black pepper and the zucchini cut in small pieces.
Fold the pastry borders toward the centre trying to cover all the ingredients.
Bake in oven for 20-30 minutes at 200 C until the top crust gets brown.