This is another great Nigel Slater recipe which I have slightly adapted. It is absolutely divine. He puts waayyyyyy more mustard in but I found the amount below is just right. Serve with dauphinoise potatoes, some roasted tomatoes and the rest of the salsa.
Ingredients
Method
Peel the cucumber. Cut it in half. Now cut down the middle and scoop the seeds out with a spoon then chop them up into smallish chunks. Pop in a bowl.
Add the mustard, honey, dill and white wine vinegar and mix well with a spoon. Season.
Flour a baking tray (only a little bit) and lay the pastry out. Pop three of the fillets in the middle of the pastry. Cover with half of the cucumber salsa (try and get a bit of liquid in so it is nice and moist).
Now put the rest of the fish on top. Add a little more salt and pepper. Keep the rest of the salsa to eat when it is cooked.
- 2 large cucumbers
- 3 tsp dijon mustard
- 2 tablespoons of clear honey
- 30g of dill (be generous)
- 1 tablespoon white wine vinegar
- Salt and pepper
- 6 small fillets of salmon (Nigel Slater has no skin on his but I left it on and it still tasted great so I wouldn't bother)
- Ready roll puff pastry
- 1 egg, beaten
Method
Peel the cucumber. Cut it in half. Now cut down the middle and scoop the seeds out with a spoon then chop them up into smallish chunks. Pop in a bowl.
Add the mustard, honey, dill and white wine vinegar and mix well with a spoon. Season.
Flour a baking tray (only a little bit) and lay the pastry out. Pop three of the fillets in the middle of the pastry. Cover with half of the cucumber salsa (try and get a bit of liquid in so it is nice and moist).
Now put the rest of the fish on top. Add a little more salt and pepper. Keep the rest of the salsa to eat when it is cooked.
Fold the pastry over the fish, but leave a gap at the top to peek through at the fish. Paint the top with a beaten egg.
Cook for 35 mins at about 190. It should go a beautiful golden colour.
Cook for 35 mins at about 190. It should go a beautiful golden colour.
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