Last updated 17:00, Friday, 21 March 2008

THIS week we have decided to give you a perfect Good Friday fish dish.

It could also act as a celebratory centrepiece for Easter Sunday if you are entertaining.

Salmon Encroute with Cream Cheese and Leeks

Serves 6-8

You need a large flat baking tray and non stick baking parchment

Pre heat the oven to 200 degrees C 15 minutes prior to cooking

2 x 1lb-1½lb fillets of salmon skinned and pin boned –get the fishmonger to do this part for you

2 packs ready rolled puff pastry (packs are usually around 350g each)

1 egg beaten for sealing and glazing

1 250g tub cream cheese

3 medium leeks washed and finely sliced (you can also use the dark green part in this recipe)

Knob of butter

Salt and pepper

1 handful of fresh chopped dill

Saute the leeks in a frying pan in the butter until just soft.

This will only take one to two minutes. Don’t over cook in order to retain the texture and colour.

Remember, they will be cooked again in the croute.

Cool in a sieve or colander to let the excess liquid drain away.

Once cooled, mix the leeks with the cream cheese and dill then season with salt and pepper.

Lay out one sheet of puff pastry. It may need a slight re-roll to alter the shape.

It needs to accommodate the size of a salmon fillet leaving a two inch border all the way around.

Now work on the tray to save having to lift the assembled croute onto it (always a tricky job).

Line the baking tray with parchment paper and place the first sheet of pastry on top. Put one of the salmon fillets in the middle of the pastry, season with salt and pepper. Spread the cream cheese mix over the salmon.

Put the other salmon fillet on top of the cream cheese in a sandwich fashion. Season the second salmon fillet.

Brush around the pastry border with the beaten egg removing any stray debris as you go.

Take the second sheet of pastry. Check it for size.

It needs to envelope the whole salmon cream cheese ensemble. It may need slight re-rolling on a work surface.

Once ready, lay the second sheet over the top of the salmon taking care not to break it. Press down around the border sealing in the contents.

Try not to seal in any air as you go as it may want to escape by popping the croute open as it cooks.

Double seal the edges by pressing all the way round with the back of a fork.

Trim round the edge with a knife to neaten it.

Don’t press too hard as you’ll tear the baking parchment.

Now brush the whole croute with the egg to give a nice glaze effect when cooked.

Put the tray and croute in the fridge for 20 minutes.

It helps the pastry to relax so it doesn’t shrink too much in the cooking process.

Once chilled, put in the oven. Cook for around 40-45 minutes.

You can check whether the inside is cooked by inserting a skewer - it should be hot to the touch when you remove it.

It’s ready to serve! Cut into slices and enjoy.

We recommend serving with a fresh salad and these roast potatoes

Roasted baby potatoes with lemon and rosemary

1 kg new potatoes, cut in half lengthways

Splash of olive oil

1 handful of fresh rosemary leaves, stripped from the woody stalk

Zest and half the juice of one lemon

Sea salt and black pepper

Place the raw potatoes in a large bowl. Add a couple of tablespoons of olive oil and coat the potatoes with the oil with your hands. Season with salt and pepper.

Put the potatoes onto a roasting tray and roast in a pre heated oven at 200 degrees for approximately 15 minutes until they start to become tender.

Add the rosemary and zest and juice of the lemon. Return to the oven and roast for a further five to 10 minutes until golden brown. The lemon juice will evaporate, but leave a lovely citrus glaze on the potatoes.