It's that time again, Daring Cooks time and this time around the challenge was Salmon En Crute, hosted by Simone of Junglefrog Cooking. What's not to like about this dish? Buttery pastry-good, salmon-good, cheese-good. Put them all together and what you have is well, just plain good.
The real part of the challenge was baking with pastry and ideally making your own pate brisee. I've been making my own pastry for a while now so that wasn't a concern. Like I've said before, if I can do it anyone can. If you've never made your own pastry, I have to tell you how easy it is, especially if you have a food processor, which I don't. CAN YOU HEAR ME SANTA??? Food Processor. But until then I make mine with a pastry cutter which just takes a little arm work but is still super simple. When making your own pastry a few key things to consider are, making sure the butter and water are ice cold. Also, only add just enough water so when you pinch the dough it sticks together and make sure you don't over process it. And there you have it, the Salmon En Croute was great. I think it would be a lovely dish to serve for company. If you don't like salmon, the beef equivalent would be a Beef Wellington which was the other option for this Months challenge. I've never made a Beef Wellington but it is definitely on my radar. Thanks Simone for a delicious challenge!
The original recipe can be found here. I chose to follow it exactly as is.