At a loss for what to make for your Good Friday meal? Terry Laybourne’s 21 Hospitality Group has cooked up a delectable Salmon en Croute and shared with us the recipe.
At a loss for what to make for your Good Friday meal? Terry Laybourne’s 21 Hospitality Group has cooked up a delectable Salmon en Croute and shared with us the recipe. And if you're still thinking about what to cook for Easter Sunday, why not try our [Roast Leg of Lamb](https://www.fenwick.co.uk/daily-muse/article/?cid=7b09d435-2a12-44ed-854f-f5b759c74887).
_500g salmon fillet, skinned_
_400g spinach, washed_
_2 shallots, finely chopped_
_20g dill, chopped_
_20g chives, finely chopped_
_1tbsp horseradish sauce_
_100g cream cheese_
_50g melted butter_
_500g puff pastry, premade_
_2 egg yolks_
_Salt and pepper to taste_
1\. Preheat the oven to 200°C /Gas Mark 6.
2\. Wilt the spinach with a sliver of butter for a couple of minutes in a small sauté pan. Drain in a colander before patting dry on a clean tea towel; refrigerate for 10 minutes.
3\. Chop the spinach and place into a small mixing bowl, along with the dill, chives, shallots, horseradish, cream cheese and lemon juice. Stir to combine then check the seasoning.
4\. Cut the salmon fillet into two even pieces and season with salt and pepper.
5\. Place the first piece of salmon onto a small tray; spread the cream cheese mixture over before placing the second piece of salmon directly on top to create a sandwich. Brush the top surface with melted butter and chill for 30 minutes.
6\. Mix the egg yolk with a splash of water and use it to glaze one side of the pastry using a pastry brush.
7\. Place the salmon fillet, buttered side down, in the centre of the egg washed pastry. Fold the pastry over to create a package, sealing the edges with egg wash. Turn the package over so that the buttered side of the fish is upright, brush once more with egg wash then chill for 30 minutes. Cut a small hole in the pastry, using an apple corer, to allow steam to escape whilst cooking.
8\. Bake for 25 or so minutes until golden brown and piping hot (a temperature probe should read around 55°C). Allow to rest for five minutes or so before cutting into thick slices. A generous watercress salad and some new potatoes make great accompaniments.