Oriental Salmon En Croute


Pre-heat an oven to 180C

Firstly begin by placing a wok over a high heat and adding the vegetable oil to the pan. (Take great when doing this as the oil may splash causing injurys!)

Next add the red pepper, red onion, carrot, mange tout and garlic to the wok and stir fry for 2 minutes.

Then add the sachet of Pureety Smoked Chilli and Blossom Honey sachet and continue to stir-fry for a further 2 minutes, and finally remove from the heat and set aside.

Next, split the puff pastry in half and roll each piece out using a rolling pin and the flour to ensure it doesn’t stick. The result you are looking for is 2 squares about 5 inches squared.

Then top each piece of salmon with the stir-fried vegetables, ensuring that they are generously covered, and finally top with the puff pastry making a parcel.

To finish the dish brush each parcel with egg yolk.

The salmon en croute is now ready to be cooked.


To cook simply place each salmon en croute onto a lightly greased baking tray and place in the oven for about 30 minutes or until the pastry has turned a golden brown colour.

This dish is great served with steamed Chinese broccoli.


2 x Salmon fillets
1 x Pureety Smoked Chilli and Blossom Honey Sachet
½ x Red pepper (Finely sliced)
½ x Red onion (Finely sliced)
1 x Small carrot (Sliced into matchstick sized pieces)
50gm x Mange tout (Finely sliced)
1 x Egg yolk
1tbsp x Vegetable oil
1 clove x Garlic (Finely chopped)
Salt and pepper (To taste)
50gm x Plain flour (For dusting)