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Salmon, mustard & miso en croûte


Please don’t be daunted by this recipe, it really could not be more simple. First of all I refuse to make puff pastry, all butter shop bought is fantastic, particularly the ready rolled type. Secondly there is no sauce to make, I have simply mixed mustard, miso, lemon zest and garlic together which was done in a matter of seconds. Throw in a few spinach leaves, bake in the oven and ta da! Your very own easy salmon en croûte! Who’s going to try?



500-600g piece of fresh salmon

1 roll ready rolled puff pastry

50g fresh spinach

1 small egg - whisked


Sauce - mix together in a small bowl

5 teaspoons Dijon mustard

2 teaspoons miso paste

1 clove garlic - crushed

Zest of 1 lemon



Parchment paper



Preheat the oven to 190 degrees - 180 for fan assisted.

Open up the pastry and spoon over the sauce onto the pastry. Add the spinach to the Center, covering roughly the same size as the salmon piece. Pat try the salmon with kitchen roll and season generously. Place the good side down on to the spinach. Fold in the sides and tuck underneath, using a little of the mustard mixture to stick it if necessary. Flip it over and on to some parchment paper on a baking sheet. Score the pastry how ever you wish and brush with a small amount of egg wash. At this stage the parcel can sit in your fridge for up to 2 hours. Cook at in the oven for 20-30 minutes.


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