Easiest Way to Recipe Yummy Salmon en Croute With Lemon and Chilli OR Dill and Herbs

Without fail recipe ultimate Salmon en Croute (With Lemon and Chilli) OR (Dill and Herbs) easy, fast, practical.

Good Evening every body, at this time you get present recipe Salmon en Croute (With Lemon and Chilli) OR (Dill and Herbs) with 9 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 7 stages of easy cooking Salmon en Croute (With Lemon and Chilli) OR (Dill and Herbs).

Ingredients all Salmon en Croute (With Lemon and Chilli) OR (Dill and Herbs)

1. Prepare 500 gr : Salmon Fillet Boned and skinned.

2. Prepare 1 Tsp : Flaky Salt (I used Himalayan Pink).

3. Needed 1 Tbs : Dark brown Sugar.

4. Needed 100 gr : Cream Cheese.

5. Needed 1/2 : lemon zest and juiced.

6. Prepare 1 Tsp : Chipotle Chilli flakes (Option).

7. Needed 2 : Large Dill Sprigs (or use half if using the Chilli).

8. Needed 250 gr : Block ready made Puff Pasty.

9. Needed 1 : Egg - beaten.

If all ingredients Salmon en Croute (With Lemon and Chilli) OR (Dill and Herbs) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Salmon en Croute (With Lemon and Chilli) OR (Dill and Herbs)

1. Cut the Fillet in half so you have 2 equal pieces the lightly rub both pieces with the salt and sugar. stack them left and right with the skinned side on the top and bottom. Then place into a plastic bag and roll so that the pieces are pressed firmly together (I add 2 elastic bands). Put into the fridge for at least 20 hours to firm up..

2. Mix the cream cheese with herbs, lemon zest and juice and add chilli flakes if using. Put to one side and Roll out your puff pasty to at least double the size of the fillets plus 4 cm extra each side..

3. Line a baking sheet with parchment paper or lightly dust with flour..

4. Cut the pastry into half and place the unwrapped first salmon fillet in the middle, then put the cream cheese mix on top and place the second fillet on top of that making a sandwich..

5. Egg wash around the salmon and then Place the 2nd piece of Pastry on top and push the pastry edges together. Using a fish slice carefully transfer to the Baking Sheet and tuck in the pastry all the way around. Then crimp the edges together - I just use 3 fingers and push firmly around the edge. Brush the whole thing with egg and put into fridge for at least 45 mins or even the day before needed..

6. Heat the Oven to 220c, Brush with more Egg and cook for 20 mins, Turn 180 degrees and lower heat to 180c and cook for another 10 mins. Remove and allow to rest before serving. WOW :).

7. One of my friends loves this without the lemon and extra chilli so enjoy :).

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