METHOD

PREPARING THE FILLING

1. Place a large pan over a medium heat with a splash of olive oil. Add the diced shallots to the pan and cook for 2-3 minutes until the onions are just starting to colour.

2. Add the watercress to the pan and cook until fully wilted. Remove from the heat and set aside to cool down.

TIP – Try transferring the watercress to a large, cold plate and spread it out as much as possible. This will help to cool down more quickly.

3. Once the Watercress has cooled down, place into a food processor and blend until minced to a pesto like consistency. Set aside until needed.

4. Place the Horseradish and Cream Cheese into a bowl with a pinch of salt and pepper and mix together until thoroughly combined.

5. Season the Salmon fillets with salt and pepper.

ASSEMBLING EN CROÛTE

1. Divide the pastry into quarters and roll out each piece into a square about 3mm thick.

2. Spread a ¼ of the cream cheese mixture onto the pastry, making sure to leave a 1cm border around the edges of the pastry.

3. Add ¼ of the watercress into the centre of the parcel for the salmon fillet to sit on.

4. Place the salmon on top of the watercress.

5. Egg wash the edges of the pastry and then fold the edges over the two ends of the salmon fillet. Then fold the bottom half over the top of the salmon fillet and then roll over, sealing with egg wash. The seam of the pastry should be face down and the watercress will be facing up.

6. Place in the fridge for 20 minutes or until ready to cook.

COOKING THE SALMON EN CROÛTE

1. Preheat the oven to 200Cº.

2. Remove the Salmon from the fridge and gently score the pastry in your desired pattern.

3. Egg Wash the pastry and place into the oven. Bake for 25-30 minutes until the pastry is golden and the salmon is cooked through.

TIP – Whilst the salmon is in the oven, you should have plenty of time to prepare the sauce and a salad to serve with it.

THE SAFFRON CREAM SAUCE

1. Place the saffron in a small bowl with a splash of hot water and leave to bloom for a few minutes.

2. Place a small pan over a medium heat with a splash of olive oil. Add the diced shallots to the pan and cook for 2-3 minutes until the onions are just starting to colour.

3. Add the wine to the pan and turn the heat up to high. Reduce the wine by half and then reduce the heat to the pan to a gentle simmer. Add the creme fraiche and the saffron and saffron water.

4. Cook gently for a few minutes until slightly thickened. Add the chopped dill to the sauce and then serve with the Salmon en Croûtes and salad.