Salmon en croute

Once assembled, chill for 20 mins. This helps the pastry stay crisp.

I agree about Delia's Coulibiac.
Mary Berry does one too. Great "go to" for entertaining.

I may try that, Cari - it sounds lovely - but without the hard boiled eggs. I put some in a fish pie recently and it went down like a lead brick! Thank you for your tip too, j52!

That's going to be my new word for today (Coulibiac) once I've figured out how to pronounce it. Then I can trot it out in elevated company

might even try making it

I've never heard of it , so just read it, because I've got some cooked salmon already, and most of the other ingredients. It sounds complicated.
At the end Delia says "serve with the sauce". Which sauce?

Coo-yi-bee-ac
Yes I used to do Delia's. Sauce iirc was either hollondaise or youghurt and chopped cucumber.
Not very low-carb though Anya. Cauliflower crust?

I do a salmon pithivier like this from the timeshttp://www.thetimes.co.uk/tto/life/food/recipes/article4391759.ece
I use short crust on the base and treat it by cooking blind.

www.thetimes.co.uk/tto/life/food/recipes/article4391759.ece
I didn't leave a space sorry.

Thanks Mamie

Thanks Mamie from me too.

Oh Greyduster I love hard boiled eggs in my fish pie, tell you what though I never top my fish pie with spuds these days. This all stems back to when we lived in the sticks, had a fish pie almost made, and realised we had not a spud in the house, or in the garden for that matter. I did have some pasta twists though so cooked those lightly, and used them...FABULOUS try it sometime

Just for the record, Coulibiac or Kulebyaka is a traditional Russian dish, originally made with sturgeon. However, salmon works well. Make sure that you pierce the top of the pastry with a skewer a few times to let the steam escape and this should ensure that the pastry underneath does not become soggy. Also, if you are using frozen puff pastry, it must be completely thawed first.

When I make fish pie, which I love, the hard boiled eggs are not identifiable, they just seem to disappear in the sauce.
I have had M&S salmon en Croute at a friends house, she cooked it in her new multi function microwave of which she was very proud, not only soggy on the bottom but all through. I had to be a very good friend to eat it.

spooky - I did this on Saturday for the first time in years. I always used to do the George Perry Jones - Hole in the Wall, recipe but using puff pastry ie

a whole fillet of salmon sliced horizontally - stuffed with a mixture of butter, stem ginger, currants and citrus zest - wrapped in pastry and baked.

But this time (because the above is a nightmare to slice) I did individual fillets wrapped in filo. Looked fab but was a bit too much for a couple of dainty eaters!!! It did look gorgeous and tasted good too. 20 mins max in oven and served with watercress salad and new potatoes.

ps dont use cooked salmon

I have seen a recipe which uses spinach and cream cheese on top of the salmon, but I wonder whether that might make it soggy? I want to use the whole piece of salmon and cover it with lattice puff pastry .

Won't that over cook the salmon?

I've used mascarpone but chopped up the fish.

This is one of my all time favourites. A real ALDI dish.

Spread out pastry ( already rolled out on its baking paper), place thawed out salmon steak on the pastry, A dollop of crème fraiche and 2 teaspoons frozen Herbes de Provence on top. Make into a parcel with the pastry and bake in a hot oven.
We have it just with salad, and if any left then I eat it cold as well.

Lots of good ideas here.
We don't have a proper fishmonger here now, but the supermarkets always have fresh fish on Tuesdays and Fridays.
I look out for fresh whole salmon, or salmon trout, which are sold cheaper per kilo than buying fillets or steaks. Then cut in pieces and freeze - salmon doesn't spoil from freezing (as white fish does imo.)Head etc go to the animals.
Salmon is a very healthy food, our favourite fish, and so many ways to prepare it.

stansgran do you mean if I put a lattice top on it will it overcook the salmon?

Well, I cooked this today and it went down a storm. The lattice top was a bridge too far - I need more practice with the lattic cutter, but it didn't look toobad. I used a combination of spinach, watercress, spring onions and cream cheese for the stuffing. There was only a small piece left so DD asked if she could take it for her lunch tomorrow. Thank you all for your input .

I whizz up watercress and rocket with a spot of lemon and creme creche, pop it on top of the salmon and wrap it in ready made puff pastry. It's always been good.