Serves 6
Cooking and preparation
40 minutes (4-5 hours (not all active cooking time) if making puff pastry from scratch) preparation, 30-35 minutes cooking

Ingredients
 For the salmon
55g unsalted butter
3 large shallots
450g chestnut mushrooms, sliced

675g salmon fillet, skinned and sliced into 4cm slices
1 lemon, juice only

SALMON EN CROUTE

1 large bunch fresh dill
1 tbsp olive oil

salt and freshly ground black pepper
170g basmati and wild rice packet mix, cooked according to packet instructions, rinsed and cooled
splash white wine
1 large free-range egg, beaten
pinch of salt
For the soured cream
200ml  double cream
½ lemon, juice only
freshly ground black pepper

1.  

2.  On a clean, floured surface, roll out the smaller piece of pastry into a rectangle. Trim the edges. Reserve the trimmings.

3.

4.  For the filling, heat half of the butter in a frying pan until foaming. Finely chop the shallots and fry until soft and golden-brown.

5.  Add the sliced mushrooms to the shallots and fry until just cooked. Remove from the heat and leave to cool.

6.  Place the salmon fillets into a bowl. Squeeze over the lemon juice. Tear the dill and scatter over the salmon. Drizzle over the olive oil, then season with freshly ground black pepper.

7.  In a bowl, combine the cooled shallot and mushroom mixture with the cooled rice. Season to taste. Spoon the mixture over the cooked pastry base.

8.  Place the salmon slices and dill on top of the rice.  Splash over some white wine.

9.  

10.  Using a palette knife gently tuck the raw pastry underneath the base (a bit like making a bed).

11.  Make an egg wash by beating together the egg and salt in a bowl. Using a pastry brush, brush the whole pie with the beaten egg.

12.  

13.  Bake the pie for about 30-35 minutes, or until golden-brown. Remove from the oven and allow to cool for 5-10 minutes before serving.

14.  Meanwhile, make the soured cream. Place the cream into a bowl. Pour over the lemon juice and stir thoroughly as the cream thickens. Season with freshly ground black pepper.

15.  

Remettez ces paragraphes à leur place:

A. Use the reserved pastry trimmings to make leaf shapes and decorate the pie with the leaves. Brush over these with beaten egg.

B. Serve slices of the salmon en croute with the soured cream on the side.

C. Preheat the oven to 200C/400F/Gas 6. Prepare the base of the pie. Cut off one-third of the pastry. Wrap the larger piece in cling film and place in the fridge.

D. On a clean, floured surface, roll out the remaining pastry. Using a rolling pin, gently lift and place the pastry over the salmon. Reserve for later.

E. Place the pastry rectangle on a non-stick baking tray and prick all over with a fork. Bake in the oven for 12-15 minutes until cooked and golden. Set aside to cool.

• Retrouvez les équivalents anglais des verbes suivants (soulignés dans la recette):

• Traduisez la recette

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