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Chef’s Recipe: Smoked Wild Sockeye Salmon En Croûte
Smoked Wild Sockeye Salmon En Croûte
Makes approximately 20 servings
| Ingredients | US | Metric |
| Cold smoked sockeye salmon | 7 oz | 200 grams |
| Fresh dill | 1/2 oz | 15 grams |
| *Dijon cream cheese (recipe below) | 1 Cup | 250 ml |
| Capers | 2 1/2 Tbsp | 50 grams |
| Parmesan Reggiano cheese | 1 1/2 oz | 40 grams |
| Egg | 1 | 1 |
| Puff pastry (12 x 18 inches) | 1 sheet | 1 sheet |
*Dijon Cream Cheese
| Ingredients | US | Metric |
| Cream cheese | 1 cup + 1/3 cup | 200 mls |
| Dijon mustrad | 3 Tbsp + 1 tsp | 50 mls |
| Lemon | 1 | 1 |
- Combine cream cheese, Dijon, and juice of the lemon to a stand mixing bowl
- Mix on medium speed until all ingredients are incorporated
- Season to taste with salt, and set aside
Smoked Salmon En Croûte
- Roll out 1 sheet of puff pastry on floured surface
- Spread an even layer of Dijon cream cheese over the puff pastry
- Lay sliced smoked salmon evenly on top of Dijon cream cheese
- Drain capers and spread on top of the smoked salmon
- Pick dill leaves and sprinkle on the smoked salmon
- Roll puff pastry into a log, trim ends so log is even
- Cut into 20 rounds and place on baking sheet covered with parchment paper
- Flatten rounds lightly and brush with fork beaten egg, and top with grated parmesan Reggiano
- Bake at 375°F for about 15 minutes rotating half way through
Download and print recipe: Smoked Wild Sockeye Salmon En Croûte
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