Serves 4

Salmon en croute with watercress and tarragon butter recipe

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Takes 30 minutes to make, and 20 minutes to bake (35 minutes from frozen)

4 x 175g thick salmon fillets, skinned
125g unsalted butter, softened
25g watercress leaves
Finely grated zest of ½ lemon
1 tbsp lemon juice
1 heaped tbsp chopped fresh tarragon
1½ tsp finely chopped fresh chives
½ tsp salt
500g block chilled puff pastry
Flour, for dusting
1 medium egg, beaten

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1. Season the salmon. Put the butter, watercress, lemon zest and juice, herbs and salt into a food processor, and whizz briefly to form a paste.
2. Cut the pastry into 4. On a lightly floured surface, roll each piece out to a rectangle of about 17 x 23cm. Put each fillet to 1 side of each rectangle. Divide the herb butter into 4, then put 1 on top of each fillet. Brush the pastry edges with some egg, then fold the other side of pastry over the butter and salmon. Seal the edges with a fork and, using a sharp knife, make 3 slits in the top of each parcel.
3. Place the parcels side by side on a tray, spaced apart. To cook, preheat the oven to 200°C/ fan180°C/gas 6. Brush the parcels with egg and bake for 20 minutes, until the pastry is crisp and golden and just cooked through. Salmon is best when still slightly pink in the centre.

Nutritional info

Per serving: 1,045kcals, 77.4g fat (34.7g saturated), 45.1g protein, 47.8g carbs, 1.9g sugar, 2.4g salt

Chef's tip

To cook from fresh, make up to the end of step 2, brush with beaten egg and bake at 200°C/ fan180°C/gas 6 for 18-20 minutes. Serve with new potatoes and sugar snap peas, or a dressed green salad.

Salmon en croute with watercress and tarragon butter recipe

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lovelambert | June 28

This was really really good. May you please write your measurements for People in the U.S. I'm in America and it's difficult to find the exactly measurements from websites. Most of the measurements of grams (UK) to (U.S) ounces or cups or TBsp/tsp were different from website to website. This was really good. I will make it again.

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