“Scrumptious Scottish Salmon en Croute with Roasted Root Vegetables & Creamy Mashed Cauliflower”

Allergens

Gluten (in puff pastry), Dairy (cream cheese, cream)

Ingredients

• 6 (6
• ounce) salmon fillets 1 sheet frozen puff pastry, thawed 2 cups spinach, fresh or frozen 4 slices prosciutto 1 egg, for brushing Salt and pepper, to taste Olive oil Root Vegetables: 3 large carrots, peeled and chopped 2 parsnips, peeled and chopped 4 small red potatoes, washed and halved 1 tablespoon fresh rosemary, finely chopped Salt and pepper, to taste Olive oil Creamy Mashed Cauliflower: 2 large heads cauliflower, cut into florets 4 tablespoons unsalted butter 1/2 cup heavy cream Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (205°C). Season salmon fillets with salt and pepper, to taste. Wrap each fillet in prosciutto, then place on a baking sheet lined with parchment paper. Bake for 10 12 minutes or until cooked through. Remove from oven and let cool slightly. In a large bowl, mix together spinach and cream cheese. Place an even layer of the mixture on each salmon fillet, then wrap with puff pastry, sealing edges well. Chill wrapped salmon for 10 minutes to set. In a large pot, boil cauliflower florets until tender. Drain and mash with butter, heavy cream, salt, and pepper until smooth. Set aside. Toss root vegetables in olive oil, rosemary, salt, and pepper. Spread evenly on a separate baking sheet and roast for 20 25 minutes or until tender and golden brown. In the final 10 minutes of cooking the salmon en croute, reheat the salmon in the oven at 375°F (190°C) for about 5 minutes, brushing with egg wash before returning to the oven.

Chef’s Insight

The combination of flavors and textures creates a multi-dimensional dining experience. Don't be afraid to experiment with different herbs and spices in the creamy mashed cauliflower.

Notes

Use fresh spinach for a brighter flavor. Feel free to substitute other root vegetables such as rutabaga or turnips.