Recipe: Salmon en croute - The Jewish Chronicle
Call me brave or possibly foolish but I’ve just invited chef Tom Aikens and his lovely wife to my home for supper and am now thinking: what do you cook for
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Ingredients
- 2 sides of fresh salmon, each side weighing 800g, probably from a 4 lb salmon, skinned
- 250g baby spinach, washed
- 250g ricotta cheese
- 1 x 450g packet puff pastry
- A knob of butter
- 1 onion, finely chopped
- 50g Parmesan cheese, grated
- 1 egg yolk
- Juice of half a lemon
- 1 egg, beaten
- Salt
- freshly ground pepper
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