Macheath’s Last Meal (Salmon En Croute)

Macheath’s Last Meal (Salmon En Croute)

Total time:
Yield: 2-4 servings


1 Salmon fillet (about 1 1/2 pounds)
1 pound asparagus, trimmed
1/4 c. creme fraiche or sour cream
3.4 T. chopped fresh dill
Zest of lemon
Freshly ground pepper
1 pound puff pastry (2 sheets)
1 egg, lightly beaten


Skin and bone the salmon and set aside. Preheat the oven to 450 degrees.

Cut the tips off the asparagus, then poach the stems and tips in boiling salted water until tender, 3 t0 5 minutes. Drain well, plunge into bowl of ice-cold water, and then drain again so that all the water comes off. Puree the asparagus tips, and stir in the creme fraiche, dill, lemon zest, salt and pepper.

Place one sheet of puff pastry on a damp baking sheet with the long edge facing you. Place the salmon in the center of the pastry. Sprinkle with salt and pepper.

Spread the top of the salmon with the asparagus puree and then place the stems of asparagus on top of the puree, like pencils.

Brush the edges of the pastry with the egg, then lay the second sheet of pastry over the salmon and press the edges to seal. Trim the edges, leaving a 1-inch border. Press with the tines of a fork. Make 2 or 3 slits in the top to allow steam to escape.

Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes.

Let cool for 5 minutes before slicing (also good served at room temperature).