Salmon with Citrus Butter En Croute

Name: Salmon with Citrus Butter En Croute
Cuisine: Irish
Ingredients: 50 g (2 oz) unsalted butter, softened; 1 tbsp chopped fresh flat-leaf parsley; 2 tsp chopped fresh tarragon; 2 tsp chopped fresh dill; finely grated rind of ½ lemon; finely grated rind of ½ orange; 500 g (1 lb 2 oz) puff pastry, thawed if frozen; a little plain flour, for dusting; 4 x 175 g (6 oz) organic salmon fillets (about 2.5cm (1in) thick), skinned and boned; 50 g (2 oz) baby spinach leaves; 1 egg yolk beaten with 1 tbsp milk; 1 egg yolk beaten with 1 tbsp milk; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; peas with mint, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

These are perfect for serving at a dinner party – just dust the bottom layer of pastry with a little semolina or polenta to prevent them from going soggy if you are making them more than 1 hour in advance. If you are buying pastry, look out for all-butter varieties, as the flavour is just so much better.

Ingredients

50 g (2 oz) unsalted butter, softened
1 tbsp chopped fresh flat-leaf parsley

Europe
Ireland
Fish course
Dinner
Pescatarian

Method

Place the butter in a small bowl and beat in the parsley, tarragon, dill and lemon and orange rind and season generously. Spoon onto a sheet of clingfilm or non-stick parchment paper and shape into a roll about 2.5cm (1in) thick, then wrap tightly. Chill in the freezer for at least 10 minutes to firm up (or keep in the fridge for up to 48 hours until required, if time allows).