Dust a large, flat baking tray (preferably 30×15cm) with flour then dust your work surface and rolling pin. Roll out 500g of puff pastry to match the size of your baking tray then place it on the floured tray.
Drizzle some olive oil onto an 800g salmon fillet then season with a pinch of salt and pepper before transferring the fillet onto the pastry, skin side down.
Evenly spread 4 tablespoons of black olive tapenade paste over the top of the salmon.
Lay the leaves from a small handful of basil over the fish, then slice 2 ripe tomatoes and place them on top of the basil.
Scatter over 150g of torn mozzarella before finishing 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 corners of the pastry together to hold it in place.
Beat 1 egg in a cup and use a pastry brush to thoroughly glaze the exposed pastry.
Place the salmon en croûte on the bottom shelf of the preheated oven and place another baking tray on the shelf directly above it to stop the pastry from browning too quickly. Cook for 35 minutes (but check if the fish is cooked through after 25 minutes, especially if you're halving the recipe) and serve immediately. The salmon goes well with steamed vegetables or a green salad.
Have you made Jamie Oliver's Salmon en Croûte?
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