I love salmon encroute and this Festive Salmon Encroute cooked by David Pengelly at the Everhot Christmas demonstration is pure luxury and so very simple to make. You can also mix things up a bit by changing the combination of herbs, swopping the cheese, adding more garlic or using a different veg – I used dill. Whatever you use this tastes as good as it looks.
Ingredients
- 1 packet ready-rolled puff-pastry cut into half lengthways
- 2-3 salmon fillets, lightly poached
- 250g Boursin/Philadephia soft cheese with herbs
- 225g fresh broccoli florets
- cracked black pepper
- sea salt
- fresh dill, chopped
Method
- Blanche the broccoli until it is al dente, drain and set aside
- Lay the pastry out along the work top and join together to form a rectangle
- Spread the cream cheese along the bottom pastry
- Flake the salmon on the top and add the broccoli florets
- Sprinkle on the dill and season wellFold over the top of the pastry and seal the edge with egg wash
- Transfer carefully to a solid anodised baking tray lined with baco-glide but don’t grease
- Form the rectangular shape into a circle as shown below, egg wash and decorate with holly leaves cut from the left-over pastry trimmings
- Bake in the Everhot top oven with shelf on the floor for around ten minutes at 220°C and then move to the centre shelf and bake for around 30 minutes until lightly golden
- Serve with salad or fresh vegetables
