easy salmon en croute

Where is the recipe from?

Waitrose's weekly newspaper. Also available online [HERE]

Ingredients & any changes made?

Leeks, ready made butter puff pastry, Boursin with garlic and herbs, salmon.
Only two tiny changes made. Instead of buying a large fillet which would have been too much, I bought two small fillets. Nor did I buy the pack of leeks as again it would have been too much, so I bought one large leek instead. This saved both money and wastage. Other than these alterations I bought exactly what was listed in the recipe.
The recipe itself was so simple. Very few ingredients and no skill needed other than the need to skin the salmon, which I'd never done before. The knife used was too small but it did the job and I felt quite pleased to have removed the skin as well as I did.

The leek and Boursin filling was incredibly simple to make, and what's not to like. Delicous ingredients.

Verdict?
My en croute presentations skills need more work. It looked more like a pastry brick both before and after cooking. But it was easy and quick to put together.

It also looked dull, if I make it again I'd give the pastry an egg wash to add a shine. I'd also try to make it look nicer, it was so chunky that I am ashamed to show it here.

It is a good recipe though. Very simple, nothing complicated. If you were entertaining and wanted something that looks like it was harder to do in order to impress, then this is a great one to do. Just work on the wrapping of the salmon and don't just slap it around the way I have. It would have been better had I wrapped the fillets individually instead of together, and as I said earlier, an egg wash would have given it a glossier look. Perhaps it wasn't suggested as the butter pastry was rich enough already, but from an appearance point of view it would certainly have helped.