Salmon en Croûte and Yam Mash
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A Note from Feedfeed
Similar to a beef Wellington, but lighter! This salmon is seasoned and wrapped (en croûte) in a delicate puff pastry filled with spinach and tomatoes, for an elegant dinner. Nancy @fitsoulkitchen suggests serving with a side of yam mash, but you can also use standard potatoes if you like.
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Recipe Card
Salmon:
ingredients
- 500 grams side of salmon
- 1 sheet puff pastry (1 rectangular sheet (approx. 350mm x 230mm)
- 200 grams Sungold tomatoes, roughly chopped
- 3 cream cheese, at room temperature
- 200 gram spinach, chopped and wilted
- 2 teaspoons garlic granules
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 egg, beaten, for egg wash
Yam mash:
ingredients
- 500 grams yams (or white potatoes as alternative)
- 400 milliliters whole milk
- 1 teaspoon kosher salt
- 1 teaspoon garlic granules
- 3 tablespoons unsalted butter
To make the salmon:
Method
Step 1
Finely chop and wilt spinach so you can squeeze out all of the water content in it. Note: the chopped spinach can be bought frozen, in that case, allow the cubes of spinach to thaw then squeeze all the water out.
Step 2
Place spinach into a bowl and add cream cheese, 1/2 teaspoon salt, 1t teaspoon garlic granules and 1 teaspoon black pepper. Mix together well, until spinach turns into a thick paste consistency.
Step 3
Place tomatoes on a chopping board and chop into small pieces. This can also be done in a food processor / chopper and put to one side.
Step 4
Lay the sheet of puff pastry onto a lined baking tray then place the salmon on top.
Step 5
Lightly season the salmon with salt, garlic granules and black pepper, then smother the creamed spinach over the salmon, followed by the chopped tomatoes.
Step 6
Fold the puff pastry so that it covers the salmon entirely. Use a fork to push the sides of the pasty down to seal it.
Step 7
Crack 1 egg and whisk. Using a pastry brush, dip it into the egg and brush over the top of the pastry. Score the top of the puff or use the remaining pastry to decorate the top of your pastry
Step 8
Place salmon en croûte in the oven at 375 degrees F and bake for 20 minutes.
To make the yam mash:
Step 1
Peel the yam, chop into small chunks, wash, and place into boiling water. Boil for 15 minutes on high heat.
Step 2
Once the yam has softened, place it into a food processor, along with the milk, salt, pepper, butter and blitz until it forms a creamy but texture.
Step 3
If the mash is still a little stiff add a little more milk until it reaches your desired consistency.
Step 4
To serve: After 20 minutes remove the salmon from the oven, allow to rest for 5 minutes and serve with the yam mash and your choice of green vegetables as a side.