Salmon pastry
Item 1 of 1
Flaky fillets of salmon sit on a bed of caper- and gherkin-studded cream cheese in this beautiful fish pie recipe from Marcus Wareing. Giving the salmon a quick cure in spices, salt and dill infuses the fish with plenty of flavour. This recipe is taken from Marcus Everyday by Marcus Wareing, with photography by Susan Bell (HarperCollins, £20).
First published in 2019
Ingredients
Metric
Imperial
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 2 tbsp of rock salt
- 1/2 bunch of dill, fronds finely chopped and stalks chopped
- 4 salmon fillets, weighing 120-140g each, skinless and pin-boned
- 80g of cream cheese
- 1 lemon, finely zested
- 1 gherkin, finely chopped
- 1 tsp capers, in brine, finely chopped
- 2 sheets of puff pastry, all-butter variety, each weighing 320g and cut into 4 rectangles
- 1 egg, beaten
- sea salt
- freshly ground black pepper
SAVE RECIPE
Method
1
Put the fennel and coriander seeds in a small, dry frying pan
and toast over medium heat until fragrant. Crush in a spice
grinder or using a pestle and mortar then add to the rock salt
and chopped dill stalks and stir. Coat the salmon pieces in the
salt mixture, cover and refrigerate for 30 minutes
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 2 tbsp of rock salt
- 1/2 bunch of dill, fronds finely chopped and stalks chopped
- 4 salmon fillets, weighing 120-140g each, skinless and pin-boned
2
Rinse the salt off the salmon pieces under cold running water
then pat them dry with kitchen paper
3
Mix the cream cheese, chopped dill fronds, lemon zest,
gherkin and capers together in a bowl with a pinch each of salt
and pepper
- 80g of cream cheese
- 1 lemon, finely zested
- 1 gherkin, finely chopped
- 1 tsp capers, in brine, finely chopped
- sea salt
- freshly ground black pepper
4
Preheat an oven to 210°C/190°C fan/gas mark 7 and line a baking
tray with baking parchment
5
Lay 4 of the pastry rectangles on the lined baking tray. Divide
the cream cheese mix into 4 and place a spoonful in the centre
of each piece of pastry. Smooth it out, leaving a 1cm border
around the edges of the pastry. Brush the borders of each
pastry piece with the beaten egg
- 2 sheets of puff pastry, all-butter variety, each weighing 320g and cut into 4 rectangles
- 1 egg, beaten
6
Place a piece of salmon on top of the cream cheese mix,
flipping the skinny end of the salmon under the fillet so that it
fits well in the rectangle
7
Take the remaining 4 pastry rectangles out of the fridge and
place them on top of the salmon pieces. Using the side of your
hand, carefully press the edges of the 2 pastry pieces together,
to seal the salmon in. Using a fork, gently crimp a 5mm border
around the edge of each parcel. Brush each parcel with beaten
egg then place the entire tray in the fridge for 10 minutes
8
Bake the salmon parcels for 20–25 minutes until golden brown.
Remove from the oven, allow to rest for a few minutes then serve
First published in 2019
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