Salmon en Croute

Alright, so the rules have changed and somehow pastry is still bad for you but for different reasons! Should have known anything that tastes that good can’t be healthy. Well, I’m still going to cook with it occasionally and this one is a favorite. Try it, I’m sure it’ll become your favorite too. Or maybe best not to try it!


You’ll need:

  • 1 piece of salmon (for 2 servings)
  • Puff pastry. Make your own or buy it but, if you do buy it, be sure to find a kind with no sugar in)
  • Handful of chives
  • 1 cup milk
  • 2 tbsp butter
  • 2 tbsp flour


Poach the salmon with the chopped up chives. (If you want the easy way, put the salmon in a dish with a little water and microwave for a few minutes.) You want the salmon to be just cooked, even undercooked is fine since it’s going to be baked. Heat the milk, butter and flour gently into a thick white sauce then mash up the salmon with the sauce. I prefer to use only enough sauce to moisten the fish but if you like white sauce by all means, include more. Roll out your pastry and spoon the salmon mixture onto half of it, leaving a gap at the sides. Brush the exposed pastry with a little milk or beaten egg and fold the other half of the pastry over the salmon. Pinch the sides together to make sure they are sealed all the way around and brush the top with more milk or beaten egg. Poke a hole in the top and bake at 350F for about 20 minutes.IMG_1917

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