Salmon en croute with watercress sauce recipe

Salmon en Croute with Watercress Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Salmon en croute with watercress sauce is a delightful combination of flavors and textures. The succulent salmon fillets are wrapped in a buttery puff pastry, creating a crispy and golden crust. The dish is then served with a vibrant and tangy watercress sauce that perfectly complements the richness of the salmon. It is an elegant and impressive dish that is sure to impress your guests.

Keywords: salmon en croute, watercress sauce, recipe, puff pastry, elegant.

salmon en croute with watercress sauce recipe details

Salmon en croute with watercress sauce recipe, recipe Rating: 4.7
Number of votes:124

Ingredients

Pie crust dough, enough to make 2 crusts

1 pound canned salmon, well drained and flaked

1/2 can Chalet Suzanne Seafood Newburg Bisque

1/2 cup mayonnaise

1/2 cup chopped celery

1 medium onion, chopped

1 medium green pepper, finely chopped

3 Tablespoons pickle relish, well drained

2 well beaten eggs

1 Tablespoon lemon rind

1/2 to 1 Cup bread crumbs

1 beaten egg yolk (optional)

1 Tablespoon water (optional)

Ingredients for Watercress Sauce:

2 Tablespoons butter

2 Tablespoons flour

1 can Chalet Suzanne® Watercress Soup

Instructions:

Roll pie crust dough on lightly floured board to an oblong, 14″ x 10″ (or crust can be shaped to resemble a fish). Place on cookie sheet. Mix all ingredients together, except egg yolk and water, and place the mixture on crust in a long roll, approximately 12 inches long. Close pastry around salmon roll, seal ends, and place seam side down. Make 3 small slits in top to allow steam to escape. Blend egg yolk and water, then brush entire crust with the mixture. Baked in preheated 425 degree oven for about 40 minutes, or until richly brown. Serve with Watercress Sauce.

Watercress Sauce:Melt butter in saucepan, then stir in flour until smooth. Blend in soup. Gently simmer until thickened.

Makes: 6 to 8 servings.