Salmon en Croûte
This makes a speedy supper party favourite. Serve with new potatoes and runner beans.
Medium fat soft cheese
100 g, with garlic and herbs
1 tablespoon(s), level
460 g, 4 x 115g skinless fillets
Puff Pastry Block
100 g, uncooked
Calorie controlled cooking spray
- Preheat the oven to Gas Mark 6/200˚C/fan oven 180˚C. Mix together the soft cheese, pesto and seasoning in a bowl. Put the salmon fillets on a board and spoon a quarter of the cheese mixture on to the middle of the top of each fillet.
- Cut the pastry in half. On a piece of parchment paper, roll out each half to form a rectangle measuring 6 cm x 24 cm (2½ inches x 9½ inches) then cut in half lengthways. Wrap each rectangle around the middle of each salmon fillet and over the dollop of soft cheese, like a belt.
- Transfer to a non stick baking tray and spray with the cooking spray. Bake for 15 minutes until the pastry is golden and the salmon is cooked. Serve immediately.