Salmon en croûte recipe
 Mary shows you how to make the perfect salmon en croûte. It's a great choice for a buffet or party when you have lots of mouths to feed. Roasted red peppers (from a jar, to keep things simple) and a creamy spinach filling give a taste of summer all year round. 225g/8oz baby leaf spinach180g/6¼oz full-fat cream cheese1 free-range egg yolk (white reserved for the salmon)salt and freshly ground black pepper 225g/8oz baby leaf spinach 180g/6¼oz full-fat cream cheese 1 free-range egg yolk (white reserved for the salmon) salt and freshly ground black pepper 1kg/2lb 4oz salmon fillet, skinless and bonelesslarge bunch fresh dill, chopped280g jar chargrilled mixed peppers in oil, drained1 free-range egg1 tbsp milk 500g pack puff pastry (in a block)flour, for dusting 1kg/2lb 4oz salmon fillet, skinless and boneless large bunch fresh dill, chopped 280g jar chargrilled mixed peppers in oil, drained 1 free-range egg 1 tbsp milk 500g pack puff pastry (in a block) flour, for dusting 3 spring onions, finely chopped1 tbsp caster sugar1 tbsp snipped fresh chives2 tbsp chopped fresh flatleaf parsley1 tbsp chopped fresh dill200g/7oz full-fat crème fraîche½ lemon, juice only 3 spring onions, finely chopped 1 tbsp caster sugar 1 tbsp snipped fresh chives 2 tbsp chopped fresh flatleaf parsley 1 tbsp chopped fresh dill 200g/7oz full-fat crème fraîche ½ lemon, juice only Method To make the filling, tip the spinach into a heatproof bowl. Pour over boiling water from the kettle and stir to wilt the leaves. Drain well and set aside to cool. Use your hands to squeeze out any excess water from spinach. Add the cream cheese and egg yolk to the spinach. Season with salt and pepper and mix to combine. Set aside. To make the salmon, lay the salmon fillet on a board, season with salt and pepper and cover with the dill. Lay the peppers over the top, then spread the spinach mixture over the top in an even layer. Break the egg into a bowl and add the milk and spare egg white (from the filling). Whisk with a fork until smooth.Cut two-thirds of the pastry from the block and refigerate the small piece to use later. Roll the large piece out on a floured work surface so it is long enough and wide enough to wrap around the salmon fillet. Transfer the pastry to a sheet of baking paper.Place the fillet in the centre of the pastry. Brush the pastry, all around the fillet, with the egg wash.Fold the pastry up and over the ends of the salmon and brush the pastry ends with the egg. Bring the sides of the pastry to meet at the top in the centre. Brush the egg on the ends of the pastry to seal and crimp the top edge. Chill in the fridge for at least 30 minutes. (Reserve the beaten egg for later use.)Preheat the oven to 220C/200C Fan/Gas 7 with a baking tray inside. Roll out the remaining pastry and cut out shapes to decorate (optional). Stick the shapes to the top of the pastry using the beaten egg. Brush the pastry all over with egg. Transfer to the hot baking tray and bake for about 30–35 minutes, until the salmon is cooked through and the pastry is golden and cooked on top and underneath.To make the sauce, put all the ingredients in a bowl, season with salt and pepper and stir to combine.Leave the salmon en croûte to rest for about 15 minutes before carving into thick slices. Serve with the herb sauce. To make the filling, tip the spinach into a heatproof bowl. Pour over boiling water from the kettle and stir to wilt the leaves. Drain well and set aside to cool. Use your hands to squeeze out any excess water from spinach. To make the filling, tip the spinach into a heatproof bowl. Pour over boiling water from the kettle and stir to wilt the leaves. Drain well and set aside to cool. Use your hands to squeeze out any excess water from spinach. Add the cream cheese and egg yolk to the spinach. Season with salt and pepper and mix to combine. Set aside. Add the cream cheese and egg yolk to the spinach. Season with salt and pepper and mix to combine. Set aside. To make the salmon, lay the salmon fillet on a board, season with salt and pepper and cover with the dill. Lay the peppers over the top, then spread the spinach mixture over the top in an even layer. To make the salmon, lay the salmon fillet on a board, season with salt and pepper and cover with the dill. Lay the peppers over the top, then spread the spinach mixture over the top in an even layer. Break the egg into a bowl and add the milk and spare egg white (from the filling). Whisk with a fork until smooth. Break the egg into a bowl and add the milk and spare egg white (from the filling). Whisk with a fork until smooth. Cut two-thirds of the pastry from the block and refigerate the small piece to use later. Roll the large piece out on a floured work surface so it is long enough and wide enough to wrap around the salmon fillet. Transfer the pastry to a sheet of baking paper. Cut two-thirds of the pastry from the block and refigerate the small piece to use later. Roll the large piece out on a floured work surface so it is long enough and wide enough to wrap around the salmon fillet. Transfer the pastry to a sheet of baking paper. Place the fillet in the centre of the pastry. Brush the pastry, all around the fillet, with the egg wash. Place the fillet in the centre of the pastry. Brush the pastry, all around the fillet, with the egg wash. Fold the pastry up and over the ends of the salmon and brush the pastry ends with the egg. Bring the sides of the pastry to meet at the top in the centre. Brush the egg on the ends of the pastry to seal and crimp the top edge. Chill in the fridge for at least 30 minutes. (Reserve the beaten egg for later use.) Fold the pastry up and over the ends of the salmon and brush the pastry ends with the egg. Bring the sides of the pastry to meet at the top in the centre. Brush the egg on the ends of the pastry to seal and crimp the top edge. Chill in the fridge for at least 30 minutes. (Reserve the beaten egg for later use.) Preheat the oven to 220C/200C Fan/Gas 7 with a baking tray inside. Preheat the oven to 220C/200C Fan/Gas 7 with a baking tray inside. Roll out the remaining pastry and cut out shapes to decorate (optional). Stick the shapes to the top of the pastry using the beaten egg. Brush the pastry all over with egg. Roll out the remaining pastry and cut out shapes to decorate (optional). Stick the shapes to the top of the pastry using the beaten egg. Brush the pastry all over with egg. Transfer to the hot baking tray and bake for about 30–35 minutes, until the salmon is cooked through and the pastry is golden and cooked on top and underneath. Transfer to the hot baking tray and bake for about 30–35 minutes, until the salmon is cooked through and the pastry is golden and cooked on top and underneath. To make the sauce, put all the ingredients in a bowl, season with salt and pepper and stir to combine. To make the sauce, put all the ingredients in a bowl, season with salt and pepper and stir to combine. Leave the salmon en croûte to rest for about 15 minutes before carving into thick slices. Serve with the herb sauce. Leave the salmon en croûte to rest for about 15 minutes before carving into thick slices. Serve with the herb sauce. Recipe tips When rolling out the pastry, first lightly dust a clean work surface and a rolling pin with flour (if you don't have a rolling pin you can use a straight-sided wine bottle). Press the pastry to flatten slightly into the rough shape you need, then start rolling. Keep rolling and turning the pastry until it’s 3mm thick. Lift the pastry onto the rolling pin to move it without tearing. (If you tear it, just press it back together with your fingertips.) Large salmon fillets are often sold as a side of salmon. Supermarkets often leave the skin on, which you will need to remove.