Jamie Oliver’s open topped version of salmon en croûte which features in his Ministry of Food book has lots of different flavours and textures going on but doesn't require much more effort beyond assembling the ingredients and baking.
It’s a similar dish to pesto-topped salmon but far richer so it goes well with a simple salad or vegetables. I used less fish than the specified 800g but didn’t reduce the cooking time which resulted in the fish being slightly over-cooked. The pastry, tapenade and mozzarella made up for this but in the future I'd probably opt for pesto-topped salmon if cooking for two as it requires less time in the oven and is slightly healthier. Otherwise, this is a great dish if cooking for more people or if you want to make something that looks a bit more impressive.
- Preheat the oven to 200°C.
- Dust a large, flat baking tray (preferably 30×15cm) with flour and then dust your work surface and rolling pin in the same manner. Roll out the puff pastry to match the size of your baking tray and then place it on the floured tray.
- Drizzle some olive oil onto the salmon fillet and then season with a pinch of salt and pepper before tranferring the fillet onto the pastry skin side down.
- Evenly spread the black olive tapenade paste over the top.
- Pick the basil leaves and lay them over the fish, then slice the tomatoes and place them on top of the basil.
- Scatter some torn mozzarella cheese before finishing off with another drizzle of olive oil and a little more salt and pepper.
- Fold in the sides of the pastry to meet the salmon fillet, pinching the pastry together to hold it in place.
- Beat the egg in a cup before using a pastry brush to thoroughly glaze the exposed pastry.
- Place the baking tray at the bottom of the preheated oven and place another baking tray on the shelf directly above it to stop it browning too quickly. Cook for 35 minutes and serve immediately, typically with some steamed vegetables or a green salad.