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Salmon en croute is made by wrapping a piece of salmon in pastry, usually shortcrust pastry but could also be flaky pastry. Before wrapping, the salmon is spread with either soft cream cheese or marscarpone cheese and topped with fresh watercress. The pastry is usually wrapped so that the seam ends up underneath to leave the top looking neater. Some cooks like to cut a couple of slits in the top of the pastry before baking to give a rustic look when baked. A quick brush over with milk or egg will give the shortcrust pastry option a slight glazed appearance when baked.

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Q: What is salmon en croute?
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