Salmon En Croute Cucumber at Leo Dartnell blog

Salmon En Croute Cucumber. To serve, transfer salmon en croute to a serving board and slice. For the salad, combine the crème fraiche with lemon juice, vinegar and evoo to thin it out a bit. Slice the en croûte into six portions and serve with the pickled veg on the side. A cheesy, garlicky, spinach mixture is the perfect balance to a tender salmon fillet. Salmon en croute is just a french way of saying “in a crust,” which happens to be puff pastry in this case. It pairs well with roasted vegetables, providing a heartier accompaniment. Melt the butter in a small saucepan then add the garlic and cook for a few seconds. Season the dressing with sugar, salt and pepper to taste. This salmon wellington recipes features a fillet of salmon that’s brushed with a mixture of melted butter, lemon zest, and dijon, then placed on a bed of garlicky sautéed spinach. Once the sugar has dissolved, pour over the veg, toss well and set aside. Add the fennel and cucumber, radishes and onion, and toss to coat. Garnish with fronds and herbs of choice. Tip the vinegar, sugar and a pinch of salt into a pan and bring to the boil. Can be made up to two days ahead and kept in the fridge. To make the pickle, put the cucumber and onion in a bowl.

Can be made up to two days ahead and kept in the fridge. Add the fennel and cucumber, radishes and onion, and toss to coat. While the salmon is baking, make the sauce. A cheesy, garlicky, spinach mixture is the perfect balance to a tender salmon fillet. Slice the en croûte into six portions and serve with the pickled veg on the side. For the salad, combine the crème fraiche with lemon juice, vinegar and evoo to thin it out a bit. This salmon wellington recipes features a fillet of salmon that’s brushed with a mixture of melted butter, lemon zest, and dijon, then placed on a bed of garlicky sautéed spinach. Once the sugar has dissolved, pour over the veg, toss well and set aside. Melt the butter in a small saucepan then add the garlic and cook for a few seconds. To serve, transfer salmon en croute to a serving board and slice.

Salmon en Croute recipe Recipe

Salmon En Croute Cucumber This salmon wellington recipes features a fillet of salmon that’s brushed with a mixture of melted butter, lemon zest, and dijon, then placed on a bed of garlicky sautéed spinach. To serve, transfer salmon en croute to a serving board and slice. For something a little different, consider serving it with a tangy cucumber dill salad, which can cut through the richness of the salmon and the pastry. Melt the butter in a small saucepan then add the garlic and cook for a few seconds. Season the dressing with sugar, salt and pepper to taste. Salmon en croute is just a french way of saying “in a crust,” which happens to be puff pastry in this case. For the salad, combine the crème fraiche with lemon juice, vinegar and evoo to thin it out a bit. A cheesy, garlicky, spinach mixture is the perfect balance to a tender salmon fillet. Slice the en croûte into six portions and serve with the pickled veg on the side. Tip the vinegar, sugar and a pinch of salt into a pan and bring to the boil. Once the sugar has dissolved, pour over the veg, toss well and set aside. Add the fennel and cucumber, radishes and onion, and toss to coat. Garnish with fronds and herbs of choice. To make the pickle, put the cucumber and onion in a bowl. Can be made up to two days ahead and kept in the fridge. It pairs well with roasted vegetables, providing a heartier accompaniment.