"The star was the salmon en croute - looked and tasted fresh and homemade and got loads of compliments."
Catherine - Trustpilot
Salmon en Croute
Salmon fillets filled with spinach, caper, lemon, crème fraiche and dill, wrapped in all-butter puff pastry and glazed with dill and juniper.
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- Made with higher-welfare Scottish salmon.
- Cooks straight from frozen.
- Make sure you leave to rest for 15 minutes, then carve with a serrated knife, and use a fish slice to keep the slices nice and neat.
What to Serve With Salmon en Croute:
- Serve with some roasted, crushed new potatoes, tenderstem broccoli, sautéed leeks and a gravadlax sauce.
- It’s also great with our Dauphinoise Potatoes, wilted spinach and roasted fennel. Serve with a crème fraiche dressing and lemon wedges.
- Try it with a warm salad of asparagus tips, roasted beetroot wedges, fresh dill and pea shoots, and a drizzle of a zingy salsa verde dressing.
Wine Pairings:
Clean and fresh unoaked Chardonnay like a Chablis or even a light wine from Macon (Southern Burgundy) where they use the oak barrels very delicately. Check other Chardonnays from around the world but avoid the monster US or Australian ones as these will overpower the dish. If Chardonnay isn't a favourite, go for a Pinot Blanc or a fabulous Albariño from Galicia, from the west coast of Spain.
"The star was the salmon en croute - looked and tasted fresh and homemade and got loads of compliments."
Catherine - Trustpilot
Complete your meal...
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Dauphinoise Potatoes
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Peas & Leeks with a Lemon and Herb Butter
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