5th November 2020

Rhona made some gorgeous rough puff so I thought it would be lovely to use it to make a salmon en-croute.  I mixed some mascarpone, crème fraiche and chives to make a lovely creamy topping for the salmon and wrapped it all in the pastry and baked for 25 minutes.  The salmon was cooked perfectly as was the pastry and it was very delicious.  I’ll put the recipe up over the weekend, it was really very simple and so perfect for a weekday.