Easy salmon en croute served cut in slices

Easy salmon en croûte

Name: Easy salmon en croûte
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 500 g pack Essential Leeks; 150 g pack Boursin Garlic & Herbs; 320 g pack Jus-Rol Puff Pastry Sheet; 500 g pack No.1 Scottish Prime Fillet of Salmon

Wow on a weeknight with this salmon showstopper. Using just 4 ingredients, you can have this shortcut recipe on the table in 45 minutes.

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Serves4
CourseMain meal
Prepare5 mins
Cook40 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g pack Essential Leeks
150g pack Boursin Garlic & Herbs
320g pack Jus-Rol Puff Pastry Sheet
500g pack No.1 Scottish Prime Fillet of Salmon

Trim the leeks, then wash and slice thinly. While still damp, put in a frying pan with 2 tbsp cold water. Warm over a low heat, then cover and cook for 8-10 minutes until softened. Leave to cool. Stir in the soft cheese.
Preheat the oven to 200ºC, gas mark 6. Unroll the pastry on the baking parchment it comes with and place on a baking sheet. Skin the salmon, then put it on one side of the pastry, leaving a 2-3cm border at the side. Season.
Spoon the leek mixture onto the fish. Brush the pastry edges with cold water or beaten egg (optional), then fold the pastry over the top of the fish and press the edges together to seal. Trim with a sharp knife to neaten the edges. Cut a small hole in the top to allow air to escape as it cooks. Trim any excess paper, then bake for 30-35 minutes, until golden and cooked through. Leave to rest for 10 minutes, then cut into slices.

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