Kale, Spinach, Mushroom, Walnut & Mascarpone Salmon En Croute With Thyme & Rosemary
This dish is a real winner if you want to spruce up your basic salmon fillet and increase your omega 3 consumption - it looks impressive, tastes amazing but in all honesty takes 30 minutes to assemble. Perfect for a weekend dinner party. The side of salmon serves 8 but the recipe would work just as well with individual fillets, it just might be a little more fiddly!
Servings: 8 Time: 1 hour
Ingredients
Kale mixture:
2 tbsp olive oil
2 small red onions, diced
3 cloves garlic, minced
2 tbsp dried rosemary
2 tbsp dried thyme
150g chestnut mushrooms, sliced
3 large handfuls kale, hard stems removed & torn into small pieces
3 large handfuls spinach
50g walnuts, roughly chopped
2 tbsp mascarpone (or creme fraiche)
1/2 lemon, juice
salt & pepper
Salmon en croute:
2 x 320g packs ready-rolled puff pastry
1kg side of salmon, skin removed
olive oil
salt and pepper
1 egg, beaten
Method
1. Preheat oven to 220C fan.
2. Start preparing the kale mixture. Heat olive oil in large pan over medium heat & gently sauté the onions for 5 minutes. Add the garlic, herbs, and mushrooms and cook for a further 5-10 minutes until the onions are translucent and the mushrooms are soft.
3. Add the kale and spinach until wilted, then add the walnuts, mascarpone, lemon juice, salt and pepper to taste. Give everything a good stir until fully combined. Set aside.
4. For the salmon, preheat a baking try in the oven. Unroll 1 pack of pastry on a sheet of baking paper and roll a little longer to ensure you have a 2cm boarder around the fish. Trim any excess pastry and set aside to use as decoration.
5. Place salmon in the centre of the pastry and drizzle with a little olive oil, salt & pepper. Spoon the kale mixture generously on top of the salmon and brush the border of pastry with beaten egg.
6. Roll out other pastry to comfortably drape over fish and border. Press the edges well to seal using the back of a fork. Roll out any pastry trimmings and create decorations for the top. Brush the whole pastry with egg and bake for 35-40 minutes until the pastry is golden but not burnt. Serve with Spring greens and new potatoes.
