Easy cheesy salmon en croûte

This cheat’s twist on the classic dish uses salmon fillets and an easy cream cheese topping to create something special and Sunday lunch-worthy without too much faff!

Ingredients

Serves: 4 – 6
Ready in: 30 mins

• 150g cream cheese
• 25g Parmesan, grated
• 2 spring onions, sliced
• 1 lemon, zested
• Small handful fresh parsley, leaves chopped
• 375g pack Co-op Ready Rolled Puff Pastry
• 4 Co-op Salmon Fillets
• 1 egg, beaten
• Tenderstem broccoli and peas, to serve

Method

1. Preheat the oven to 200°C/180°C fan/gas 6.
2. Mix the cream cheese with the Parmesan, spring onions, lemon zest and parsley. Season well and set aside.
3. Lay out the pastry on a floured surface and roll to a larger (approx 30cm x 40cm) rectangle.
4. Position the salmon fillets side by side in a row along the long edge of the pastry, leaving a gap of about 2-3cm of pastry below the fillets.
5. Spread the cream cheese mixture over the top of the salmon fillets. Brush around the edges of the pastry with the beaten egg, then bring the pastry over the top of the fish fillets and press or crimp to seal all along the edges.
6. Brush the pastry with a little beaten egg, and make a couple of cuts in the top with a sharp knife. Bake in the oven for 15-20 mins, until golden and cooked through.
7. Serve with steamed or boiled tenderstem broccoli and peas, and the zested lemon cut into wedges.