G and I recently took a few days off work and headed to Suffolk for a UK staycation. On the way (although it was completely ‘not’ on the way) we went to Bicester village for a very hot shopping trip – it was mid the UK heatwave and was about 36 degrees the whole time we were there! An iced latte and lunch at the Farmshop kept us going but it wasn’t optimum shopping conditions. A few birthday treats later (which I have to wait until September for) we had completed our mission and headed back East for our chilled weekend away. Little did I know I was about to make the most delicious ‘lighter’ salmon en croute which I share in this blog post…
We stayed at G’s family home whilst his parents were away and it was such a relaxed few days. We went swimming in the sea at Felixstowe, had a heavenly pub lunch at the Marquis and strolled around Woodbridge – all before our 3-course dinner on Saturday night. I love cooking and think G also enjoys rustling up a dish every now and again, so we decided it would be a fun afternoon activity to prepare a course for each other. G was on starter, I was on main and we bought Gu salted caramel cheesecakes for dessert (they are amazing by the way!)
G stole the show when it came to presentation and he also knew the way to my heart when he served me burrata with roasted garlic tomatoes and pine nuts with a lemon & basil dressing. Sounds good doesn’t it?! The only amendment we needed to make was when he served us both a whole burrata… despite me loving it, a whole one to myself was a little much, so we popped it in the fridge for the next day!
Next it was my turn and I decided to cook fish because G eats mostly vegetarian with me. I very occasionally do eat salmon but avoid it when I’m home. I knew I wanted to do something a little different with it, but what?!
When I was researching I saw a few blog posts for ‘healthy’ salmon en croute I thought that this was a winner. Except I’m not sure that dish can be described as ‘healthy’ so I like to say ‘lighter salmon en croute’. I kept watercress in the paste because it gives a really lovely flavour, but this can be subbed out for kale or spinach. I also was supposed to add nutmeg to the paste, but didn’t have any to hand – the ginger was a surprisingly good alternative!
Overall it was super simple to prepare and easier that I thought to assemble. I popped ours in the fridge for an hour or two before I cooked it and it maintained its shape well. I served it alongside asparagus and courgettes, with a pre-bought watercress sauce and it was DELICIOUS. I’ll definitely be making again and think it would be a winner in individual ‘en croutes’ for a dinner party! I used low fat cream cheese and filo pastry instead of puff (I do love puff pastry but it felt a little much on this occasion with everything else going on!)
A thumbs up from G and empty plates is all I could have asked for…