Earlier this month, Jus-Rol set me a bit of a challenge – to create a new recipe with their pastry.
But it was while perfecting the recipe (which I’ll post next week), that I realised I had lots of bits of spare shortcrust pastry. Not quite enough for a pie or tart, but more than I wanted to throw away.
And I really hate waste. So what could I do with those scraps?
The below recipe is a suggestion for using them up. And if I do say so myself, a tasty one too. You could easily exchange the salmon for chicken, and use parsley instead of dill, or even use chilli for something a little spicier, but you’d need to adjust the heat and cooking time (probably to Gas Mark 4/180°C and cooking it for longer). I must admit, I’m tempted to try topping a pork chop with the crumb!
Crumb Topped Salmon
Serves 2
Ingredients
2 salmon fillets
Rind of 1 lemon
1tsp dill (fresh or dried)
Scraps of pastry (whatever you have left)
Baking tray (non-stick)
Method
Pop your pastry in the oven, according to the instructions. There’s no need to worry about pricking it to stop it rising, or brushing it with beaten egg. It just needs to cook.
Once it’s cooked through, pop it into a blender or processor with all the other ingredients. Feel free to add a grind or two of pepper, and a tiny pinch of salt, but neither is essential.
Pulse until it forms a fine crumb.
Set the oven to Gas Mark 6/200°C and place your salmon fillets onto a baking tray.
Top with the crumb and pop into the oven for around 8 minutes. Test by inserting a skewer into the centre, it should be soft when done. Depending on how thick your fillets are , you may need to give them another couple of minutes maximum.
And serve with lots of vegetables, potatoes, or rice.
Delish!
Ooooh what a lovely recipe Charlie 🙂 I’ll definitely have to try this x