Mary Berg's Recipe of the Day: Salmon en croute | The Good Stuff with Mary Berg

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

salmon fillet

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

Start by preparing the cheese mixture in a bowl with 1 cup of goat cheese.

Add 1/2 cup of arugula, 1/2 cup of basil leaves, and 1/4 cup of dill to the cheese and chop them together.

Chop 2 tablespoons of capers and add them to the cheese mixture.

Mince 1 clove of garlic and add it to the mixture along with the zest and juice of 1/2 lemon.

Mix everything together until well combined.

Take a salmon fillet (about 1 kilo) and cut it in half.

Spread 2 teaspoons of Dijon mustard on the puff pastry, sized to match the salmon fillet.

Place one half of the salmon on the pastry and season with salt and pepper.

Spread the goat cheese mixture evenly on top of the salmon.

Place the other half of the salmon on top of the cheese mixture and season with salt.

Brush the edges of the pastry with egg wash to seal it.

Fold the pastry over the salmon to create a pocket and trim the edges for a neat shape.

Brush the top of the pastry with more egg wash for a golden finish.

Chill the assembled pastry in the fridge to keep it cold before baking.

Preheat the oven to 425°F (218°C).

Bake the pastry on the bottom rack for about 30 minutes until cooked through to 125°F (52°C).

Prepare a salad with arugula, dill, basil, and cucumber strips to serve alongside the salmon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens