Serves 4
Ingredients
4 x 100g skinless salmon fillets
250g quark
3 tbsp chopped dill
Zest of 1 lemon, the rest quartered to serve
320g ready rolled puff pastry
1 egg yolk mixed with 1 tbsp water
Salt and black pepper
To serve
New potatoes and green veg
Method
Preheat the oven to 220C/Gas7.
Line a baking tray with non-stick baking parchment.
Add the dill and lemon zest to the quark, seasoning to taste with salt and pepper.
Unroll the pastry and cut it into four.
Spoon 2-3 tbsp of the dill and quark into the centre of each piece of pastry, spreading it to the rough size of the salmon fillets.
Lay the salmon fillets on top and season well with salt and pepper.
Brush water around the edges of the pastry and fold around the salmon to make a neat parcel, pressing the edges together to seal.
Place seam side down on the baking tray.
Lightly score the top of the pastry, and make a couple of steam holes in each.
Brush with egg yolk.
Bake for 25mins or until golden brown.
Serve with the remaining dill, lemon, potatoes and greens.
Courtesy of The Lake District Dairy Co.
By using Lake District Dairy Co. Quark in place of cream cheese, each serving of this Salmon en Croute contains:
Ø 235 fewer calories
Ø 60% less saturated fat
Ø 6g more protein
