This Little Home

Creamy Dill Salmon En Croute

  1. Melt the butter in a pan and add the flour, mix to a paste.
  2. In a separate pan, pour in the milk and add the onion (roughly chopped), bay leaf and peppercorns, warm gently and allow to simmer for 5-10 minutes.
  3. Strain the milk to remove everything added and discard them. Add the milk slowly to the flour and butter paste and stir continuously to form a thick sauce.
  4. Add the mustard and gruyere and heat until the cheese has melted.
  5. Add the dill and parsley, stir in and remove from the heat. All the sauce to cool completely.
  6. Roll out the pastry and divide into 4 squares. Cut each square into two rectangles.
  7. Remove the skin from the salmon and place one on fillet on 4 of the rectangles.
  8. Spoon the sauce over each salmon fillet.
  9. Brush the egg around the salmon on the pastry and roll the second piece of pastry a little more to make it slightly bigger than the bottom piece. Place the larger pastry rectangle over the salmon and crimp the pieces together with a fork to seal.
  10. Score the top in a criss-cross pattern and brush over the egg until the pastry is covered.
  11. Place on greaseproof paper on a baking tray and bake in a preheated oven at 180oc for 30 minutes.