Cheats salmon en croute

This looks very impressive, but is really easy to make. 

½ a 375g ready rolled puff pastry
1 Freedom Food labelled egg beaten
2 x 200g  Freedom Food labelled salmon fillets
4 – 5 tbsp double cream
75g cream cheese
salt and freshly ground black pepper
½ lemon, juice only
1 tbsp pesto sauce
1 tbsp olive oil

Pre heat oven to 220°C, fan oven 200°C, 425°F, Gas Mark 7

Unroll the puff pastry and cut out two oblong shapes that are slightly bigger than your chosen pieces of salmon.  Place on a non-stick baking sheet and score gently using the tip of a sharp knife. Brush with the beaten egg.  Bake in the oven for 6 -8 minutes or until risen and golden brown. Set aside.

Put the cream, cream cheese in a small saucepan and heat over a low heat.  Add the lemon juice and pesto sauce and beat until smooth.

Reduce the oven temperature to 200°C, fan oven 180°C, 400°F, Gas Mark 6.

Season the salmon with salt and pepper. Heat a frying pan and add the oil. Cook the fish for 3-4 minutes on each side. Place the salmon on a baking sheet and cook in the oven for a further 6-10 minutes.

Then place the salmon on a plate, pour the sauce over the salmon and top each one with an oblong of cooked pastry.  Serve with potatoes and vegetables – we suggest crushed potatoes, asparagus and broad beans and mange tout.