It seems like New Year’s Eve dinner is always en croute or wellington in the Heath household, with last year being Beef Wellington. This year, a super simple salmon en croute, that could easily be adapted for any type of fish, sea-bass, haddock or whatever is in your freezer. If using frozen salmon ensure it has properly defrosted before use.
You will need one piece of fish per person. Start by removing the skins, adding salt and pepper and a good squeeze of lemon juice.
Next some form of fish pate, either homemade or shop bought! I think crab pate would taste just as good!
Roll out your pastry, either filo or puff, homemade or shop bought! The easy way is inevitably shop bought that is pre-cut into single servings…
Spread the pate onto the top of the fish fillets.
Blot the fish on some kitchen roll to get rid of some of the oil.
Roll up into the pastry, making a little parcel.
Grease the tops with either oil, butter or egg depending on the pastry type. Cook in a 180C oven for 25-30 minutes until golden brown.
A super simple dish that is great served for dinner, or cold as part of a lunch buffet.