Children's Salmon En Croute
By Cook with Lisa
Published on 04 October 2022
Salmon is a fantastic oily fish to include in your diet for wonderful health benefits. DHA is increasingly throught to be the most important fat found in the human brain, and salmon has an unusually high concentration of this omega-3 fatty acid. A regular intake has been found to reduce the risk of depression and memory problems in older age. It's also been shown to boost IQ, especially in children!Time and servings
1 hrTotal time
4Servings
40 minsPrep time
20 minsCooking time
Ingredients
- 80 g of long grain rice
- 2 tsp of lemon juice
- 80 g of cream cheese
- 100 g of spinach, washed
- 1 dusting of plain flour, for rolling
- 1 egg, beaten (egg wash for the pastry)
- 500 g of jus roll puff pastry
- 2 salmon fillets, skinless
- 1 tsp of american mustard
- 2 pitted olives, each sliced in half
Method
Step 1
Preheat the oven to gas mark 7, 220°C (200°C for fan assisted ovens)Step 2
Line a large baking tray with parchment paper.Step 3
In a small saucepan add the rice together with 130ml of cold water and a large pinch of salt.Step 4
Bring to the boil, then cover and simmer for 12 minutes, remove from the heat and stand for 5 minutes.Step 5
In a food processor add the spinach and pulse until finely chopped.Step 6
Add the cream cheese, lemon juice and mustard to the spinach and pulse.Step 7
Season well with sea salt and black pepper.Step 8
Place the cooked rice in a mixing bowl, leave to cool then add the creamed spinach mixture and mix into the rice.Step 9
Cut the puff pastry block in half and roll out onto a floured surface.Step 10
Using a large oval plate, large enough to cover the rice and salmon, cut two ovals and a tail for the fish.Step 11
Using the excess pastry, roll out again on a floured surface, then cut with a lattice cutter to create the effect of 'scales'.Step 12
Brush one oval with egg wash and place the lattice cutting over the top, and trim the edges. When the egg has dried, sprinkle with flour and roll out the oval so it's a little bigger to go over the salmon.Step 13
Lay the second oval cutout on the parchment paper, prick several times with a fork, add the tail to one end of the oval.Step 14
Place half the rice mixture on the base leaving a 1 inch border around the edge.Step 15
Place the salmon on top, sprinkle with sea salt and black pepper.Step 16
Brush the edges with egg wash, then cover with the lattice pastry on top, and press the edges down with a fork.Step 17
Make small slits down the tail, and make the eyes of the fish using left over pastry and olives.Step 18
Repeat with the second half of the pastry.Step 19
Brush each pastry fish with the beaten egg and bake in the preheated oven for 20 minutes until the pastry is golden. Enjoy!