This is the sort of parcel everyone will love opening. Salmon en croûte with watercress, lemon and tarragon butter is an easy and delicious meal that can be ready to eat within an hour -leaving you time to enjoy it at your leisure.
Serves 4
Takes 30 minutes to make, and 20 minutes to bake (35 minutes from frozen)
Per serving:
1,045kcals
77.4g fat (34.7g saturated)
45.1g protein
47.8g carbs
1.9g sugar
2.4g salt
1. Season the salmon. Put the butter, watercress, lemon zest and juice, herbs and salt into a food processor, and whizz briefly to form a paste.
To cook from fresh, make up to the end of step 2, brush with beaten egg and bake at 200°C/ fan180°C/gas 6 for 18-20 minutes. Serve with new potatoes and sugar snap peas, or a dressed green salad.
2. Cut the pastry into 4. On a lightly floured surface, roll each piece out to a rectangle of about 17 x 23cm. Put each fillet to 1 side of each rectangle. Divide the herb butter into 4, then put 1 on top of each fillet. Brush the pastry edges with some egg, then fold the other side of pastry over the butter and salmon. Seal the edges with a fork and, using a sharp knife, make 3 slits in the top of each parcel.
3. Place the parcels side by side on a tray, spaced apart. To cook, preheat the oven to 200°C/ fan180°C/gas 6. Brush the parcels with egg and bake for 20 minutes, until the pastry is crisp and golden and just cooked through. Salmon is best when still slightly pink in the centre.
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