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Salmon en Croûte with a Mustard Cream Sauce

Prep 20 minutes | Cook 25 minutes | Advanced | Serves 4 | French

Inspired by classic French techniques, this exquisite dish features a succulent salmon enrobed in a golden crust, complemented by a luscious mustard cream sauce. Crafted to impress, it's an elegant culinary symphony that speaks the language of love and flavor.

What you have

• canned pink salmon - 2 cans, drained
• jarred mustard - 2 tablespoons
• vegetable oil - 1 tablespoon
• carton of cream cheese - 4 ounces
• eggs - 1 egg
• jarred olives - 1/4 cup, chopped
• carton of half and half - 1/2 cup

Method

1. Step 1: Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets and cut into sections large enough to encase a portion of salmon.
2. Step 2: In a bowl, mix the drained salmon, cream cheese, chopped olives, and 1 tablespoon of jarred mustard until well combined.
3. Step 3: Place a portion of the salmon mixture in the center of each puff pastry sheet, then fold the pastry over to encase the filling, sealing the edges with a beaten egg wash.
4. Step 4: Brush the tops with egg wash, and bake for 20-25 minutes until the pastry is golden brown and crispy.
5. Step 5: While baking, prepare the mustard cream sauce by heating the half and half in a saucepan, whisking in the remaining mustard and chopped dill, and simmering until slightly thickened.
6. Step 6: Serve the salmon en croûte with lemon slices and drizzle with the mustard cream sauce.

Serving suggestion

Grilled asparagus with lemon zest

A chilled glass of Chardonnay