SALMON EN CROUTE

Layers of mushroom and watercress sit on top of succulent salmon under a crisp, golden blanket of puff pastry.

HANDS-ON TIME 20MIN. COOKING TIME ABOUT 1HR. SERVES 8 ✶✶ 1tbsp olive oil ✶✶ 1 onion, finely chopped ✶✶2 garlic cloves, finely chopped ✶✶200g pack mushrooms ✶✶Handful of fresh curly parsley (tops only), finely chopped ✶✶Few stalks of fresh dill, leaves finely chopped ✶✶ 350g pack puff pastry ✶✶2 x 110g bags of watercress, roughly chopped (or use spinach, wilted) ✶✶About 500g (1lb 2oz) chunky piece of salmon fillet (buy at the fish counter and ask for the thickest part) ✶✶ 1 medium egg, lightly beaten, to glaze 1 Preheat the oven to 190°C (170°C fan) mark 5. Heat the oil in a large frying pan. Add the onion and season well. Stir in the garlic and cook for 1min. Add the mushrooms, stir and cook until they begin to soften (don’t overcook them). Stir through the parsley and dill, then…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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