Michael Weldon's salmon en croûte with mushy pea stuffing
Take salmon to the next level with Michael Weldon’s delicious salmon en croûte. With puff pastry and a mushy pea stuffing, this dish is great for family dinners or relaxed entertaining with friends.
Note: + cooling time
- 250g frozen peas
- ¼ cup (60ml) thickened cream
- 1 lemon, rind finely grated
- ¼ bunch dill
- ¼ bunch flat-leaf parsley
- ⅔ cup (50g) breadcrumbs (made from day-old bread)
- 50g butter, softened, chopped
- 4 sheets frozen puff pastry
- 2 large Coles Tasmanian Salmon Skin On Portions
- 2 Coles Australian Free Range Egg yolks, lightly whisked
- Lemon wedges, to serve
Combine the peas and cream in a small saucepan. Season. Place the pan over medium heat and cook for 5 mins or until the peas are just tender. Set aside to cool.
Preheat oven to 190°C. Line a large baking tray with baking paper. Place the peas, lemon rind, dill and parsley in a blender and blend until smooth. Pour into a large bowl. Stir in the breadcrumbs and butter until well combined. Season.
Place 2 sheets of pastry on a clean work surface. Place salmon in the centre of each pastry sheet. Spread the pea mixture evenly over the salmon to cover the top and edges. Brush edges of the pastry with egg. Top with remaining pastry, pressing the edges firmly to seal. Use a small sharp knife to cut around the salmon, leaving a 3cm border. Use a fork to seal edges of the pastry. Use tip of the knife to score semi circles into the pastry. Brush with remaining egg.
Bake for 25 mins or until the pastry is golden and puffed. Set aside to cool slightly. Use a large serrated knife to cut salmon en croûte in half lengthways. Serve with lemon wedges.