Now I’m the first to admit that the ingredients in this dish shouldn’t go together! But trust me when I tell you that this recipe is an absolute winner

I’m going to use salmon, currants and stem ginger and encase them in buttery puff pastry

This recipe would be a stunning alternative to turkey on your Christmas lunch table, in fact I think I might cook it myself

If cooked correctly this salmon en croute dish is worthy of gracing the centre of any banquet, celebratory or just a good old family and friends get together

SHOPPING LIST

2 X 600g pieces of salmon, skinned and boneless

150g of butter

5 pieces of stem ginger, finely diced

50g of currants

A good pinch of nutmeg

800g of all butter puff pastry ( buy it! I won’t tell anyone! Even I buy it)

1 beaten egg for glazing

METHOD

Season the two salmon fillets liberally on both sides

Mix the butter with the currants, ginger, nutmeg and season well

Spread one of the fillets of salmon with the mix and lay the other fillet on top

Cut the pastry into two, roll one piece into a rectangle, approximately 8 X 14 inches

Roll out the second piece of pastry slightly bigger, approximately 2 inches  larger all the way around

Lay the smaller rectangle onto a baking sheet

Carefully place the salmon in the centre

Brush around the salmon with the beaten egg

Lay the second piece of pastry over the top, and press the pastry together to seal well

Trim around the edges leaving about an inch of pastry all the way around

Brush the pastry with the beaten egg

Chill for about an hour

Preheat the oven to 200c

Bake the salmon en croute for 35-40 minutes until golden brown

Allow to rest for 5 minutes

Now I’d serve this on a large plate in the centre of the table, it’ll look fantastic

Who needs a big turkey for Christmas??

Try this recipe you’ll love it!

Jon


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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