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Salmon en croute for ladies who lunch

Hello again and welcome back to the wonderful world of Mayajoy.

I am so excited to bring you this recipe today- it was so delicious, I could eat it all over again. My dad, who is my biggest cheerleader, photographer, film maker and brain stormer raved about it so much, in half surprise, much to my disdain, so much so, that he intends to make it this weekend for a leisurely lunch.


If you don't know already, Mayajoy recipes are a fairly new endeavour. I have been sharing recipe of the week to my newsletter subscribers for some time, especially during the holidays, when showcasing my range of kitchen accessories, but in truth I worried that my lovely audience and loyal customers might think introducing food to my content was a little bit odd. However, so far the reception has been really positive.



Puff pastry parcel stuffed with salmon fillet and cream cheese and watercress filling


Food is so important to our family and entertaining friends is one of my favourite things to do. If you are here, I'm going to take a guess that you enjoy it too.


I know it can be daunting to think of recipes that you can make for numerous people that feels a little bit special but won't take all day to make, so I wanted to bring you some quick and easy meals, perfect for entertaining your tribe. I hope you will enjoy giving them a try. If you do, I would love to hear what you think. Please feel free to leave me a comment or connect with me over on Instagram.


So, ladies who lunch- do you? Over the Easter break, I took my mum, as well as my two girls out for lunch. It was a very windy day but the sun was shining. We enjoyed tapas and a glass of wine and in my personal opinion, there is nothing better. Quality time with good food and good company, our Salmon en croute recipe will 100% fit the bill and providing everyone likes fish, will be a real winner whether with your girlfriends or for a date night meal.



girl using form to crimp edges of puff pastry case


Let's get cooking.


Salmon en croute is Salmon encased in a pastry crust. Today I'm bringing you a simplified version, great for serving individual portions and making the cooking process quicker too.


Serves 2

You will need:

  • 2 salmon fillets,

  • Bag of watercress. My bag was 80g

  • 125g cream cheese (please use full fat as the low fat version has a higher water content, which could result in soggy pastry)

  • Zest of 1 lemon

  • Juice of half a lemon

  • 2 tbsp fresh dill

  • 1 Roll of puff pastry (I used Jus roll Gluten free pastry as I am coeliac but you can use a gluten version or supermarket equivalent)

  • Salt and pepper to taste

  • 1 egg


Method:

  • Pre heat the oven to 108˙

1. Coarsely chop the watercress, which should be ready washed and ready to eat.

2. Add water cross to a bowl, along with cream cheese, lemon zest and juice, dill and S&P to taste. Give it a good mix.

3. Pat salmon dry. I prefer to use wild salmon due to the quality as well as the flavour but feel free to use your preferred choice of salmon.

4. Unroll pastry and cut in half.

5. Place 1 salmon fillet at the end of each piece of pastry, allowing a border around the bottom and sides and then top with a generous helping of the cheese mixture. I had left over mixture, which made a great addition to sandwiches and also as a dip.

6. crack and whisk the egg and then using a pasty or silicone brush, brush the edges of the pastry and then fold the top half of the pastry over the salmon.

7. Push the edges together to encase the salmon and either crimp or use a fork to seal. Cut a slit in the top of each parcel and then use the remaining egg to give the parcels an egg wash.

8. Bake in the oven for 20-25 minutes until the pasty is golden brown and puffed up.

9. Serve with your favourite side salad and a class of white wine


Wow, that crispy exterior is so lovely and inside, the salmon is moist thanks to the cream cheese and watercress mixture. The lemon flavour really comes through and I think this is a wonderful meal for spring/summer.


We would recommend pairing this dish with a bottle of Verdejo, which is a Spanish wine and so lovely and light and a real palette cleanser, cutting through the rich salmon.


What do you think? Will you give this a try? I hope you and your girlfriends have a lovely time eating al fresco this Summer.


Until next time,

Lots of love,


Maya






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