Salmon en Croute is salmon that is baked inside pastry dough. This is something that I wanted to try for a while now but never really got around to it, mostly because I suck at baking and this recipe involves pastry dough. Baking is such a precise art form and I am more of a – throw ingredients together haphazardly and hope they turn out right– type of gal. In other words, baking and I are polar opposites.
So if you can find store bought puff pastry dough, I SO RECOMMEND THAT YOU USE IT! If not my young padawan, fear not because this lazy girl made the pastry dough from scratch. That’s right, you read correctly! Now it is not puff pastry dough by a long shot, because that has far too much butter for my taste, but it came out pretty decently anyway.
For the dough
- 3 to 3.5 cups flour
- 180 grams butter (Grated. Yes you read right. Whip out that cheese grater and work those muscles.)
- 1 cup cold water
- 1 pinch of salt
- 1 egg beaten
For the salmon:
- 4 pieces boneless salmon – approximately 4 inches x 3 inches – Washed.
- 1/2 teaspoon salt.
- 1 teaspoon grated garlic
- 8 oz cream cheese.
- 1/2 teaspoon lime zest
- 1/4 cup dill – finely chopped.
For the Salmon
- Season the salmon with garlic and salt and set aside before making the dough.
For the Dough
- Combine flour, salt and butter together. Mix until the butter is properly integrated into the flour.
- Add the water and knead into a dough. The dough must be firm, but not tough. If it is too tough, add more water. Conversely, if it is too sticky, add more flour.
- Wrap in plastic wrap and refrigerate for 20 minutes.
- After 20 minutes, remove from the fridge and, using a rolling pin, roll it out on a floured surface.
- Roll out until you have formed a rectangle approximately 15 inches x 13 inches, or the entire dough is about 1/8 of an inch in thickness.
- Now this is where my explanation skills are going to come in handy because the dough needs to be folded.
- Step 1 – Fold one side of the rectangle to meet the middle of the dough. Now do the same thing to the other side.
- Step 2 – Fold your folded dough over in half. Oh boy!
- Step 3 – See diagram.
- Refrigerate for another 20 minutes.
- After 20 minutes, on a floured surface, roll out the dough to 1/8 of an inch thick rectangle.
- Cut into four equal pieces.
Combining all ingredients
- Mix the cream cheese, lime zest and dill together.
- Paste 1.5 tablespoons of the mixture onto one side of the salmon.
- Put the side with the cream cheese face down onto one piece of the dough you have just cut out.
- Fold one end of the pastry over the exposed side of salmon, then bring the other end over to completely enclose the salmon.
- Fold both remaining pastry ends over as neatly as you can. Think of it as gift wrapping.
- Repeat for the other 3 pieces.
- Place on a greased baking sheet seam side down.
- Brush the top of the pastry with the beaten egg.
- Preheat the oven to 400°F.
- Bake for approximately 20 to 25 minutes or until your crust is golden brown.