INDIVIDUAL SALMON EN CROÛTE

SERVES 4

4 heaped tbsp creme fraiche Handful of fresh dill, finely chopped

2tbsp capers, drained and roughly chopped (optional)

Large handful of fresh parsley, finely chopped

140g frozen peas

Zest and juice of 1 lemon

Salt and pepper

2 sheets of ready-rolled puff pastry

4 skinless salmon fillets (approx 130g each)

1 egg, beaten

1

Put the creme fraiche, dill, capers (if using), parsley, peas and lemon zest and juice into a mixing bowl. Season with salt and pepper and combine.

2

Unroll the sheets of puff pastry and cut each sheet into quarters, giving you eight large rectangles.

3

On one sheet, distribute the creamy pea mix between the four rectangles, spreading it out but leaving a 2.5cm gap around the sides. Lay a salmon fillet over each filling.

4

With the other sheet, use the pastry rectangles to top each salmon fillet and enclose the filling. Using a fork, crimp round the edge of each parcel to stick the edges of the pastry together and enclose the filling.

5

Brush the top of each parcel with the beaten egg.

6

IF MAKING AHEAD TO FREEZE, wrap each parcel up in tin foil, then put them into a large labelled freezer bag and freeze flat. To cook, preheat the oven to 180C. Unwrap the frozen croûtes, place them on a lined baking tray, and cook for

45–50 minutes, until golden.

Cover them with tin foil if browning too quickly.

7

IF COOKING NOW, preheat the oven to 180C. Place the croûtes on a lined baking tray and cook for 30–35 minutes, until they are golden.

8

Serve with a lovely fresh salad and some buttery new potatoes.