Salmon En Croute with Salsa Verde by Lurpak
1. Prepare the tomatoes for the salsa verde by placing in a bowl and covering with boiling water. Count to 20 before piercing with a sharp knife. If the skin splits, then the tomatoes are ready. If not, leave in the water for a bit longer and try again. Drain the tomatoes, rinse in cold water and then drain again.
2. Cut out the core in a pointed cone shape and peel away the skin. Using a sieve over a bowl, quarter the tomatoes and scrape the seed cavity into the sieve. Press the seed debris through the sieve with a wooden spoon or spatula, scraping underneath so nothing is wasted. Transfer the bright red juice to a jam jar and chill until required.
3. Crush the garlic and place in a food processor. Add the herbs, mustard, anchovy, squeezed capers and 2 tbsp olive oil and process for a couple of minutes.
4. With the machine running, add the rest of the oil in a thin stream. Season with pepper before covering and chilling.
5. Heat the oven to 200ºC/gas mark 6 and place an oven sheet in the oven. Lay a sheet of baking parchment over a second baking sheet and smear the centre with Lurpak®
6. Whisk the egg and set aside.
7. Dust a work surface and roll the pastry into a 28cm square about the thickness of a 10p coin.
8. Slice the (skinned) salmon down the fillet into 4 thick strips. Lay two strips of salmon 2cm apart down the middle of the pastry. Top with blobs of salsa verde. Sprinkle with tomatoes, more blobs of salsa verde and position the remaining salmon over the top.
9. Slice a 2cm strip off one side of the pastry and set aside. Paint the exposed pastry with egg wash. Fold one flap of pastry over the top of the fish, tucking it snugly, then fold the other side over the top. Trim the ends, leaving a 4cm border, sealing with a fork. Carefully lift the pastry log on to the buttered baking sheet and paint with the egg wash.
10. Cook in the middle of the oven for 30 minutes until the pastry is puffed, crisp and golden. Serve in thick slices, along with the remaining salsa verde.
Ingredients
- 450g vine tomatoes
- 500g block puff pastry
- Flour for dusting
- 500g salmon fillet
- Knob of Lurpak®
- 1 egg
- For the salsa verde:
- 2 garlic cloves
- 80g parsley, leaves only
- 10 basil leaves
- 15 mint leaves
- 1 tbsp Dijon mustard
- 6 anchovy fillets
- 1 tbsp capers
- 150ml extra virgin olive oil
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