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Fresh salmon en croute with ginger and lime

A delicious combination of the light with the aromatic.

Ingredients

  • 6 fresh Scottish Salmon fillets, each about 125g, skinned
  • 6 slices prosciutto crudo 
  • 1 lime rind, finely grated 
  • 2 knobs of stem ginger 
  • Freshly ground black pepper 
  • 500g Jus-Rol frozen All Butter pastry block, thawed 
  • 1 egg, beaten
  • Wedges of lime to serve

Method

  1. Preheat the oven to 200ºC/180ºC Fan/Gas 6.
  2. Place each salmon fillet on top of a piece of prosciutto. 
  3. Sprinkle a little lime rind, chopped ginger and black pepper over each fillet. 
  4. Fold the prosciutto over the top of each one.  
  5. Cut the pastry into 6, saving a little.  
  6. Roll each piece out very thinly to an oblong big enough to enclose each fillet – about 18x15cm. 
  7. Wrap each fillet in pastry, sealing the edges with a little water. 
  8. Roll out the remaining pastry, cut out fish shapes and decorate the parcels. 
  9. Place on a baking tray and chill for 30 minutes. 
  10. Brush the parcels with beaten egg. 
  11. Bake for 20 minutes until the pastry is golden brown, puffed up and crisp. 
  12. Serve with lime wedges.

Goes well with...

Morrisons Australian Verdelho Chardonnay

Morrisons Australian Verdelho Chardonnay

"Full of super-ripe, spicy, peach fruit with a lingering, juicy finish"

Perfect with..."Lovely with fish or chicken dishes"

Grapes:
Verdelho, Chardonnay
Country:
Australia
Price:
£5 - £7
Decanter World Wine Awards 2011 Commended
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6 Serves 6 people
20 Cooktime for 20 mins

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