This month’s Daring Cooks Challenge was one of my favorites. I learned a new way to prepare salmon and a new technique (the shortcrust pastry). Next time I’ll make sure I roll my dough thinner and I think I’ll think of another way to wrap the salmon so I don’t get layer upon layer of undercooked dough. Another mistake I made is my cuts in the dough were too long and deep, making the package to open up and the vegetable mixture to get dry.
Leaving aside some of the problems I encountered the result was very good. The vegetable/cheese mixture was really good and…
… the salmon was perfectly cooked.
I would recommend to season your salmon and vegetable mixture well since it wasn’t stated in the recipe and I had to add salt while eating the salmon. Don’t be afraid since it is a thick piece of salmon you’re dealing with.
I had some shotcrust pastry left over so I made some apple galettes. Soooo gooood. Will be posted up soon!
Here is the recipe in pdf format: salmon en croute pdf