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Indulge in this show-stopping Salmon en Croute delivered oven-ready for you to easily cook and enjoy at home. Two layers of light and tender Var Salmon, with a spinach centre and delicately flavoured with lemon and tarragon butter. The succulent salmon is encased in an all-butter pastry with a stylish spiral wrap to help maintain the whole shape when sliced into portions. We highly recommend you serve this dish with the option of our Wright Brothers chef's tarragon sauce created perfectly to compliment the dish.
Lovingly handmade and chef prepared, our Salmon en Croute will be delivered frozen.
Store in the freezer until you wish to cook and then leave in the fridge overnight to fully defrost.
- Var Salmon is our premium and sustainably farmed salmon from the Faroe Islands, as close to Wild Salmon as you can get!
- Comes with easy-to-follow cooking steps with pre-made tarragon sauce as an add-on
- Use within 3 days of defrosting, do not refreeze after defrosting
Salmon en Croute
- Defrost the Salmon en Croute (and tarragon sauce, if purchased) in the fridge overnight until fully defrosted
- Remove from the fridge and allow to come up to room temperature for an hour
- Preheat the oven to 180°c - gas mark 4. Heat up an oven tray inside the oven at the same time
- Place the salmon into the oven on the heated tray and cook for 30 - 35 minutes (until the core reaches 55°c and the pastry is golden brown)
- Remove the salmon from the oven and rest for 5 minutes before carving with a serrated knife
- If your purchased the tarragon sauce, gently warm through whilst stirring on a low to medium heat before serving
Tarragon Sauce
- Defrost the tarragon sauce in the fridge overnight
- Remove from the fridge and allow to come up to room temperature for an hour
- Pour the tarragon sauce into a small-size saucepan and gently warm through whilst stirring on a low to medium heat before serving
Salmon en Croute
Salmon fillet (FISH), butter (MILK), tarrogan, parsley, milk (MILK), wheat flour (GLUTEN), egg (EGG), salt, white pepper, palm oil, rapeseed oil, butter milk (MILK), wheat flour (GLUTEN), milk (MILK), egg (EGG), wheat starch (WHEAT), lemon, carrot and apple juice, spinach.
Tarragon Sauce
Shallot, white wine vinegar (SULPHITES), white wine (SULPHITES), cayenne pepper, salt, white pepper, whipping cream (MILK)
