Take salmon en croûte to the next level with this recipe. Salmon is cured overnight to enhance flavor and texture, paired with a delightful cream cheese mixture, and enveloped in crisp puff pastry for an elegant dish. You can serve it with a pickled cucumber side for an added tang.

Method

1. Prepare the Cure: The day before assembling the en croûte, mix the salt and sugar in a bowl. Cover a tray with half of the mix and lay one of the salmon fillets on top, skinned-side down. Cover with more of the salt mix, lay the second fillet on top, skinned-side up, and sprinkle with the remaining salt mix. Cover with another tray, weigh it down, and cure in the fridge for at least 12 hours or up to 48 hours.
2. Prepare the Filling and Assemble: Unwrap and rinse the salmon fillets, pat dry. Combine watercress, cream cheese, dill, lemon zest and juice, smoked salt (optional), and pepper in a bowl. Spread the cream cheese mixture over one salmon fillet placed on rolled-out puff pastry on a baking tray. Place the second fillet on top and cover with another pastry layer. Seal and chill in the fridge, then create a scale-like effect on the top.
3. Bake: Preheat oven to 220C/200C fan/gas 7. Bake for 20 mins, then glaze with the remaining yolk. Lower heat to 180C/160C fan/gas 4 and bake for another 20 mins. Let stand for 10 mins before slicing.
4. Make the Pickle: Combine cucumber and onion in a bowl. Boil cider vinegar with sugar and salt until dissolved, pour over vegetables, and chill. Serve alongside the en croûte.