Here is a salmon en croute recipe perfect for treating your loved one.

salmoncroute
SERVES 4

Ingredients

500g Salmon fillet, skinned and boned

2 happy eggs

1 pak choi

1 dessert spoon of ginger, grated

1 tsp garlic, grated

1 small bunch coriander

1 stick lemongrass

2 green Thai chillies

Zest & juice of 2 limes

50ml sesame oil

1 pack of ready-rolled puff pastry

Method:

This recipe has a hint of Thai flavours which makes it wonderfully tasty.

Firstly, lay the pastry on a buttered sheet of baking parchment and place it in the fridge.

Heat the sesame oil in a frying pan, whisk the eggs together, then add to the pan and cook to make a thin omelette. Put aside to cool (keep approx ¼ of an egg, to glaze the pastry).

Roughly chop the pak choi. Finely chop the coriander, lemongrass and chillies and mix with the grated garlic, ginger and lime zest.

To assemble

Take the pastry out of the fridge. Trim the omelette so that it is roughly the size of the salmon.

Place the omelette in the middle of the pastry, then cover the omelette with the pak choi, followed by the salmon. If the salmon tail is thin, fold it over on top of itself so that the salmon is roughly an equal thickness. Sprinkle the spice mixture over the salmon and a little of the lime juice.

Fold the pastry over the salmon making a neat parcel. Where it joins, use the egg wash to glue it together. Trim the excess so that you don’t have lumps of pastry (as they will not cook). If you have excess pastry you can cut-out some shapes and decorate the top before using the egg wash to glaze the pastry.

Place on a preheated baking sheet, in a preheated oven at 180°C for 30 minutes, or until the pastry is crisp and golden.

Serve hot with new potatoes.

For more recipes, please visit www.thehappyegg.co.uk

Will you be trying this salmon en croute recipe?

3 Little Buttons

Here is an Eggs Benedict recipe. For myself, I can think of no nicer breakfast treat.

eggsbenedict

How about treating your loved on to the perfect Eggs Benedict?

SERVES 2


Ingredients

4 happy eggs
125g butter
1 tsp white wine vinegar
Pinch salt
Pinch of black cracked pepper
juice of half a lemon
4 slices Parma ham
2 English muffins

Method

Hollandaise sauce
In a bowl, whisk 2 egg yolks, lemon juice and vinegar.

In a small saucepan, melt the butter on a gentle heat, the butter should foam as it burns-off the water. As soon as the foaming starts to reduce, pour it (in a slow trickle) in to the egg mixture, whilst whisking. Continue whisking until the butter is fully combined. Add a pinch of salt to season.

To cook the perfect poached egg
Poach 2 happy eggs. A great trick, to hold the egg together when cooking, is to place the whole egg (shell on) in simmering water for 10 seconds, then place it in cold water until it’s cool enough to touch. Next, crack it open and place into simmering water and cook for 3 minutes. Add a few drops of vinegar to the water too.

To assemble
Split and toast the English muffins, butter them and place on a plate. Arrange the ham on top followed by the poached eggs and a generous helping of hollandaise sauce. Top with a sprinkle of cracked black pepper.

For more recipes, please visit www.thehappyegg.co.uk

Are you a fan of Eggs Benedict?