Salmon en croute with lemon thyme crème fraîche

Delight dinner guests with James Tanner's magical combination of salmon, mushrooms and creamy leeks in crisp puff pastry
By James Tanner
Salmon en croute with lemon thyme crème fraîche
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes
  • Effort: medium

Ingredients

Main

  • 60 g chestnut mushrooms
  • 1 clove garlic, crushed
  • 2 sprigs thyme
  • 1 pinches black pepper
  • 3 tbsp olive oil
  • 30 g butter
  • 1 leeks, (white part only), chopped
  • 100 ml whipping cream
  • 180 g salmon, in one piece, skin removed
  • 200 g puff pastry
  • 1 egg yolks, beaten

For the crème fraîche

  • 1 tsp thyme, leaves only
  • 1 lemons, zest
  • 1 tsp lemon juice
  • 160 g crème fraîche

Method

1. Set the oven to 200C/gas 6. Spread the mushrooms out on a baking tray and scatter with the crushed garlic and thyme. Season with salt and freshly ground black pepper, cover with kitchen foil and roast for 10 minutes.


2. Remove from the oven and leave to cool. Transfer to a food processor and blitz to a textured paste.


3. Heat the olive oil and butter in a frying pan on a medium heat, and add the leek. Stir in the cream and cook for about 2 minutes - the leek should still be slightly crunchy.


4. Roll out the pastry into rectangle measuring 10 x 16cm, and spoon the mushroom puree on the lower half. Season the salmon fillet and lay it on top of the mushrooms. Spoon the creamy leeks on top of the fish.


5. Brush the edges of the pastry with beaten egg and then fold the top half of the rectangle over to seal. Crimp the edges with the point of a knife. Brush the pastry all over with the beaten egg and bake for 15 minutes, until golden brown.


6. Meanwhile, stir the thyme and the lemon zest and juice into the crème fraîche.


7. Remove the salmon from the oven and serve immediately, with the crème fraîche.

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