Salmon En Croute

Salmon in puff pastry with a nice arugula, watercress, spinach sauce, topped with a horseradish dill sauce.What’s not to love when we wrap things in pastry I ask…

Both sauces were very tasty. The coolness of the watercress, spinach, arugula puree really complimented the spiciness of the horseradish sauce, making eating this quite a pleasure. And it’s not complicated at all to make.

Begin with fresh arugula ( I love the peppery taste), watercress, and spinach–process some of each with cream cheese, salt and freshly ground black pepper to taste. I used a nice sea salt

And this is the result

Salt and peppering the salmon. At this point you can either put a quick sear on the salmon, then proceed, or simply cook it fully in the pastry

I chose to put a quick light sear…did not cook fully, just a tad. I did this so that the pastry would not get to brown

place the salmon on the pastry, top with our watercress, arugula, and spinach/cream cheese

Fold the pastry over the salmon, make a few slits in the top and brush with an egg wash (one egg beaten with 1 Tbsp water), and into the oven (350) until the pastry is nice and golden

Going into the oven

And out of the oven

I served this with a side of sauteed kale

4 Comments (+add yours?)

  1. Justice Stewart
    Jan 31, 2012 @ 23:28:37

    Good Job Ruby!


  2. mzrubyd
    Feb 01, 2012 @ 22:25:37

    Thanks, much appreciated. Mr. B greatly enjoyed it.


  3. Bill in NC
    Feb 01, 2012 @ 23:34:39

    Looks delicious! Howzabout a recipe for the pastry?


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