Just 4 ingredients and around 20 minutes are needed to make these easy salmon pesto savoury pastries.
Salmon en Croute, like chicken Kiev is one of those things I seemed to eat frequently in the 1990s but that are totally absent from my family meal plans. With my recent domestic focus being on low fat meat and fish, I have been nagged by my husband to provide more comfort food and this quick assembly job fitted the bill.
Yes I have made my own puff pastry in the past but frankly nowadays see no need to bother. These pre-rolled rolls from the chiller cabinet offer a myriad of dinner ideas, my only gripe is that they have short use by dates.
The pesto here could be shop bought but I’m still a fan of making my own – see here within this other post my rocket pesto recipe. I’m counting pesto as a single ingredient here making this a 4 ingredient recipe you can feed the family in under 30 minutes.
We served these salmon pastries hot with vegetables but you might just as easily have them cold with salad or in picnics or packed lunches. This barely needs a recipe but there’s a printable recipe sheet for you below.
Salmon Pesto Savoury Pastries
Ingredients
- 1 pre-rolled roll of puff pastry
- 4 tbsp pesto
- 4 salmon fillets with skins trimmed off
- 1 tbsp butter melted
Instructions
- Preheat the oven to gas mark 6 / 200c. Remove the puff pastry from the fridge around 20 minutes before use.
- Cut the unrolled puff pastry into quarters. Lay the trimmed fish fillets across the middle of each quarter. Trim the pastry either side of the fish with diagonal 1 inch cuts.
- Spread a tablespoon of pesto across each salmon fillet. Wrap the diagonal cuts of pastry around the salmon.
- Brush the tops with melted butter and bake in the oven on a lined baking sheet for 20 minutes.
Bake of the Week round up – May 31 to Jun 7
I am sending these puff pastries to this week’s Bake of the Week. If you would like to enter the widget is at the foot of this post. Here are last week’s lovely entries…
Sewing Lover’s Cake by Casa Costello
Orange Layer Cake by The English Kitchen
Caramel Hazelnut & Pecan Cheesecake by Something Sweet
Lemon Mousse Cake and Individual Queen of Puddings both by Only Crumbs Remain
Vegan chocolate banana bundt cake by Allotment 2 Kitchen
Classic Iced Buns by Baked to Imperfection
Slow Cooker Victoria Sponge by Baking Queen 74
Dairy Free Date Nectar and Banana Cake by Mummy Mishaps
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oooooh these look amazing! i do love a sausage roll, but a salmon and pesto one sounds delicious! what a great idea x
Great idea for a midweek supper. I do make a salmon en croute with wilted spinach, but love the pesto idea for a flavour change.
Thanks for sharing your recipe!
Stephanie Jane
I used to have salmon en croute in the 90s too! I love the idea of salmon and pesto instead, delicious.
A great idea! I love those flavours.
Cheers,
Rosa
What a great idea to add pesto into the filling, it must bring an amazing flavour.
Angela x
Failing miserably to find the clicky-widget thingy here for BakeOfTheWeek (although I did put the link on my recipe), and as well as embarrassing numbers of posts on Twitter to everyone’s attention, here’s my (probably over-egged) Ginger & Treacle Cake.
https://shazzbakes.wordpress.com/2016/06/07/ginger-and-treacle-cake/
It’s gluten-free, derived from Mary Berry (but substantially changed), and had my usual group of tasters – OAPs who know a bit more than all of us about traditional bakes – quite entranced.
There’s a blue button saying “add your link” above… maybe try viewing this post in another browser if you really can’t see it? Apart from that thanks for entering and I will ask Helen C to add your pic to the round up next week 🙂
These look delicious and so easy to make, a perfect mid week dinner! Thanks for co-hosting the link up x
These look totally delicious! I love Salmon en Croute as well but I attempted to make my own recently but the recipe called for nutmeg and we didn’t have any so I used cinnamon instead … bad idea! By boyfriend said it tasted like a salmon flavours strudel, it was disgusting. I will try again with the recipe though, better luck this time.