Salmon en croute is a salmon fillet wrapped in a pastry. While making this dish, you can either make your own pastry or buy short crust pastry from the store.
For the pastry
550 gm of puff pastry
Flour (for dusting)
For the salmon
1lb 8 oz salmon fillet, skinned and sliced into 4 cm slices
Six ounces of basmati and wild rice, cooked, rinsed, and cooled
Two ounces of unsalted butter
Three large shallots
One pound of chestnut mushrooms, sliced
Juice of one lemon
One bunch of fresh dill
One tablespoon olive oil
Black pepper, grounded
Splash white wine
One large free-range egg, beaten
For the soured cream
200 ml double cream
Juice of ½ lemon
Black pepper, grounded
Preheat the oven at a temperature of about 400*F. Prepare the base of the pastry. Cut one-third of the pastry. Wrap the larger piece in a cling flip and put it inside the refrigerator for later use. Now, on a clean, floured surface, roll out the smaller piece of pastry in a rectangular shape.
Trim the edges of the pastry. However, do not discard the trimmings. Place the pastry rectangle on baking tray, and prick it all over with a fork. Bake the pastry in the oven for about 10-15 minutes. The pastry should turn golden in color by this time. Remove it from the oven and set it aside.
In a frying pan, heat half of the butter till the time it starts foaming. Chop the shallots into small pieces and fry them in the butter till they are soft and golden brown in color. Now add the sliced mushrooms to the frying pan. Remove the pan from the heat when the mushrooms too are cooked. Allow the contents of the pan to cool down.
In a bowl, place the salmon fillets and pour lemon juice over it. Tear the dill into small pieces and sprinkle it over the salmon. Drizzle the fillet with olive oil, and season the fish with ground black pepper. Mix the contents well. Make sure you prepare this filling only a few minutes before you insert it.
In a separate bowl, mix the shallots and mushrooms with the cooked rice. Season the mixture with salt and pepper as per your taste. Now, spoon this mixture over the cooked pastry base. Remember to press the mixture towards the edge of the pastry base.
Now, place the salmon slices and dill on the top of the rice. Pour some white wine over it and apply the remainder of the butter to the top.
Take the larger piece of the pastry from the refrigerator and roll it out. It should be slightly larger than the pastry base in size. Place this piece of rolled-out pastry on top of the rice layer on the pastry base. Make sure there is some room to spare. Trim off the edges but do not discard them.
With the help of a palette knife, tuck the edge of the raw pastry under the cooked base. In a bowl, beat an egg and add some salt to it. Apply this mixture to the entire pie using a pastry brush. You may use the trimmings to make decorate the top of the pie. Brush the decorations with the egg mixture as well.
Bake the pie inside the oven for about 35 minutes. It should turn golden brown in color. Remove the pie from inside the oven and allow it to cool down. Prepare the soured cream in the meanwhile. Put this cream into a bowl, and pour lemon juice over it. Keep stirring the mixture till the time the cream thickens. Season it with black pepper.
Make slices of the salmon en croute, and serve it with soured cream.