Salmon in Pastry with Dijon Cream Sauce

Salmon in Pastry with Dijon Cream Sauce. An ideal dinner party dish to prepare in advance and pop in the oven when your guests arrive.

Salmon in Pastry with Dijon Cream Sauce

This salmon is one of my favorite dinner party entrees.That’s because it can be prepared ahead of time and just popped into the oven for about a half hour or so before serving.

Ready for the oven.

I often make it the day before if I am particularly busy on the day I have guests.

Such was the case yesterday when I had the grandparents and Nanny Moo invited for supper. We had this delicious meal before heading off to Olivia’s annual dance recital in the early evening.

Salmon in Pastry, ideal for a dinner party.

With an Orange-Raspberry Chocolate Buttercream Torte for dessert, it was a very well received meal by all.

The salmon can also be prepared in individual servings if you prefer.

Fresh from the oven.

Like this Salmon in Pastry recipe?

You’ll find many more traditional and Newfoundland inspired recipes in our Newfoundland section and even more great dishes in our Fish & Seafood Category.

Salmon in Pastry with Dijon Cream Sauce

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. 

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Print

Salmon in Pastry with Dijon Cream Sauce

Prep Time

40 mins

Cook Time

40 mins

Total Time

1 hr 20 mins

 

Salmon in Pastry with Dijon Cream Sauce. An ideal dinner party dish to prepare in advance and pop in the oven when your guests arrive.

Course: Dinner, Dinner Party Main Course

Cuisine: French Inspired

Servings: 4 Servings

Author: Barry C. Parsons

Ingredients

• 1 ½ pound boneless skinless salmon fillet
• 2 tbsp chopped fresh dill or tarragon
• 1 lemon wedge
• Salt and pepper to season
• 1 egg
• 1 tbsp water

For the pastry

• 1½ cups all purpose flour
• 1 cup very cold butter
• ½ tsp salt
• ½ cup sour cream

For the Dijon Cream Sauce

• 2 tbsp olive oil
• 3 cloves minced garlic
• ⅓ cup white wine
• 1 ½ cups whipping cream
• 3 tbsp Dijon mustard
• 3 tbsp fresh chopped tarragon
• Salt and pepper to season

Instructions

1. Cut butter into the flour and salt with a food processor or pastry blender until mixture resembles a coarse meal. Small pieces of butter should still be visible in the mix.
2. Stir in the sour cream to form a dough. Form dough into a rough rectangles about an inch thick, wrap it in plastic and rest in the fridge for 20 minutes.
3. Roll the dough out into a rectangle about 2 to 3 inches longer than the salmon fillet you are using and a bit more than twice the width of the piece of fish. (Alternatively you can roll the dough into 4 smaller rectangles and prepare the servings individually.) If necessary, fold the thinnest tail section of the fish under the fillet to make it approximately the same thickness throughout.
4. Place salmon on one half the pastry.
5. Season the salmon with salt and pepper and a squeeze of lemon. Sprinkle the salmon with dill or tarragon.
6. Fold the dough over the salmon and pinch the edges together to seal. Brush the top of the pastry with an egg wash of one beaten egg and 1 tbsp water. Cut a couple of small slits in the top of the pastry with the tip of a sharp knife. Chill for at least ½ hour before baking in a preheated 375 degree F oven for about a half hour to 40 minutes depending upon the thickness of the salmon until the pastry is a uniform golden brown.

To prepare the Dijon Cream Sauce

1. In a small saucepan over medium heat, saute the olive oil and garlic for only a minute to soften but not brown the garlic. Add the wine.
2. Simmer until volume of wine is is reduced by half, then add the whipping cream, Dijon mustard, chopped tarragon or dill and a pinch of salt and pepper.
3. Simmer very slowly until sauce thickens enough to coat a metal spoon. Serve with the salmon.

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.