Do you cook a special meal for Easter? I know turkey is supposed to be one traditional option but I always like to keep that just for Christmas so that it seems extra special. Lamb is another top choice and that's what we usually end up having, but ASDA have just sent me through some recipes for using a whole salmon which look interesting too. I love the idea of the Salmon En Croûte personally.
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Poached Salmon garnished with Lemon Wedges, Asparagus Tips and Dill
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This recipe will serve 6 people
Ingredients needed:
1 skin-on poached salmon fillet (fillet taken from a whole salmon)
6 slices of Extra Special Smoked Salmon
6 thinly sliced halves of lemons
6 sprigs of dill
1 tub of Asda Cream Cheese with Garlic and Herbs
6 asparagus tips (blanched)
Cooking instructions:
1. Pre-heat the oven to 220°C/ Gas mark 7
2. Create a foil parcel for the salmon (with an opening at the top), then place the salmon parcel in an oven dish/tray
3. Fill the parcel ¾ full with water, add a tablespoon of sea salt and juice from a freshly squeezed lemon
4. Seal the foil parcel and bake until the salmon is opaque in the centre and starting to flake – about 15 to 25 minutes depending on the thickness of the salmon
5. Remove the salmon from the foil parcel and place the fillet on your chosen presentation dish or chopping board
6. Gently brush the side of the salmon with water to remove the protein (the white stuff)
7. Allow to cool for five to 10 minutes
8. Once cooled, place slices of smoked salmon along one side of the fillet
9. Place small sprigs of dill down the middle of the salmon at a slight angle and top with a wedge of lemon on the centre of the dill
10. Place a teaspoon of cream cheese to the side of each lemon wedge
11. Top with blanched asparagus tips for the perfect fish centrepiece
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Salmon En Croute filled with Parsley, Lemon and Lemon and Pepper Butter
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This recipe will serve 6 people
Ingredients needed:
2 skin-less salmon fillets (fillets taken from a whole salmon)
Bunch of flat leaf parsley
1 lemon
3 lemon and pepper butter ovals (available from the fish counter)
Cracked black pepper
Sea salt
Cup of milk
2 sheets ready rolled puff pastry
1 sheet of baking paper
Cooking instructions:
1. Pre-heat the oven to 230oC/ Gas mark 8
2. Lay a sheet of greaseproof paper on a oven dish/tray, and on top of this lay flat one sheet of rolled out pastry
3. Place one salmon fillet on top of the pastry, skin down (if the fillet is too long for the pastry tuck the tail under to fit)
4. Along the middle of the fillet place sprigs of flat leaf parsley, then finely grate the lemon over the parsley, along with some cracked black pepper
5. Crumble on the lemon and pepper butter ovals for additional flavour
6. Place the second salmon fillet skin side down on a chopping board and season with sea salt and cracked black pepper
7. Once seasoned place the second fillet on top of the other fillet skinless side down
8. Brush the visible edge of the pastry with milk, then lay the second sheet of pastry on top of the salmon
9. Using the side of your hand go around the edge of the fillet and seal the pastry together, cutting off any excess pastry
10. Using the excess pastry decorate the top of the en croute and brush the top layer of pastry with milk
11. Place the salmon en croute on the middle shelf of the pre-heated oven and cook for 30-35 minutes or until the pastry has gone a light golden brown colour
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Salmon Fillets Stuffed with Cod
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This recipe will serve 8 people
Ingredients needed:
2 skin-on salmon fillets (fillets taken from a whole salmon)
Approx. 300g skinless cod loin
2 lemons
Sprig of dill
String
Salt and pepper for seasoning
Cooking instructions:
1. Pre-heat the oven to/200oC /Gas mark 5
2. Line a baking tray with greaseproof paper
3. Cut six pieces of string (measure from hand to elbow) and lay along the width of the baking tray
4. Place one fillet in the middle of the string, skin side down
5. Season well with cracked black pepper and sea salt, then place five wedges of lemon across the salmon fillet
6. Place a layer of cod in the middle of the salmon (about three fillets), and squeeze the juice of one lemon over the cod
7. Lay the second fillet on the work surface, skin side down, season with sea salt and cracked black pepper
8. Place the second fillet on top of the first fillet so the skin is upwards. To secure the fish take both ends of string wrap around the salmon and tie in little bows, finally season with sea salt and cracked black pepper and drizzle over a little olive oil
9. Place the salmon filled with cod in the pre-heated oven for 45 minutes, until the skin has gone crispy
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