This is a classic French dish with salmon tucked inside puff pastry and baked.
En croute is French for ‘in crust’.
This version includes asparagus that sits right on top of the salmon and gets wrapped up inside the pastry so when you slice it you can see all the layers including the asparagus peeking out at you, making for a beautiful presentation.
It looks like a fancy dish that is hard to make and time-consuming but both are the furthest thing from the truth. It isn’t complicated to put together, I promise!
You can even assemble it ahead of time and refrigerate until you’re ready to bake.
While it’s baking you make the awesome sauce by whisking together mayonnaise, lemon, mustard and dill. Fresh and bright.
The salmon should have the bones and skin removed, you can ask the fishmonger to do that for you. My favorite salmon is Faroe Island salmon, it’s a little more expensive than most but is worth every cent.
But don’t wait until then!
It begs to be made now because who doesn’t like gifts?
This is a classic French dish with salmon and asparagus tucked inside puff pastry and baked with a fresh, bright lemon dill sauce for serving. Impressive enough for a special occasion but easy enough for everyday.
- Poach the asparagus in salted boiling water 3 - 5 minutes. Drain and plunge into an ice water bath, then drain again and pat dry with paper towels.
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment or grease lightly with oil.
- Lay a sheet of puff pastry down on a lightly floured surface. Place one half of the salmon in the middle. Spread a thin layer of mustard over top then season with salt and pepper.
- Place a row of asparagus over top and wrap the salmon like a package, brushing the overlapping puff pastry with egg wash so it sticks together. Brush the entire thing with egg then poke holes all over it with a fork, about and inch apart, especially where it is overlapped. Place on the baking sheet.
- Repeat with the second piece of salmon.
- Bake 30 - 35 minutes until puff pastry is cooked through. If it starts to get too dark cover loosely with a piece of aluminum foil.
- Meanwhile make the sauce:
Adapted from Cooking Channel
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