Salmon En Croute with Salsa Agresto

Serves: 6

This is a classic dish given a fresh new look with the addition of a salsa aggresto. A great dish to impress guests when entertaining, while it might look tricky it’s deceptively easy to prepare. Serve with green beans (50g per person) tossed with lemon juice and, olive oil. Great main course for a special dinner or Christmas day lunch!

INGREDIENTS

75g Almonds

1 small clove garlic finely sliced

1 cup loosely packed parsley

1 cup loosely packed basil

110ml Extra virgin olive oil

Juice of half lemon

Sea salt & ground black pepper

150g Crème Fraiche

2 heaped teaspoons capers (use good quality Australian grown capers packed in salt, rinse well)

2 teaspoons dill

Zest of 1 lemon

600g-650g salmon fillet (skinless), ask your fishmonger for a piece from the centre not tail end

435g Carême Sour Cream Pastry (defrosted)

1 egg yolk beaten for egg wash

METHOD

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Step 1 - click here to display

Preheat oven to 200C (180C fan forced).

To make the agresto roast the almonds for 5 minutes, remove and set to one side to cool.
Place the cooled almonds, garlic, parsley, basil, lemon juice, salt & pepper and a little of the olive oil in a blender, blend, and then with the motor still running slowing add the remaining olive oil, do not over-process.
The idea is to create a paste like texture that is not too runny, hence adding the olive oil slowly. Set this to one side.

Step 2 - click here to display

For the Crème fraiche filling, ensure capes are well rinsed then finely chop, combine with crème fraiche, dill and lemon zest.

Step 3 - click here to display

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Check salmon for any bones by running your fingers over it and removing any with tweezers. Season both sides with salt and pepper.

Unroll pastry and cut the sheet into two pieces, one 24cm long the other 26cm long. Place the smaller piece of pastry on a baking tray lined with baking paper. Place the salmon on the pastry leaving at least a 2.5cm border all round, tuck the thin end of the fillet back under itself.

Step 3 - click here to display

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Top  the salmon with the crème fraiche mixture, followed by the salsa agresto. Brush the pastry around the salmon with egg wash.

Take the remaining half of pastry and place over the top of the salmon to encase, pressing around edge to join. Now eggwash the entire parcel and place in the fridge for 15 minutes (or freezer for 10 minutes) to cool

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Remove and trim the border to create a neat finish and then decorate edge with a fork. Finish with another layer of eggwash for a super glossy finish.

Bake for 25 to 30 minutes or until pastry golden brown. Remove from oven and leave for 10 minutes before cutting 6 portions with a serrated knife.

 

This is also delicious served cold the following day with salad.

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