Back by popular demand…….

My hubby is a Norwegian entity that loves Salmon and would eat Salmon everyday of the week if he could. Needless to say, as lovely of a Norsky boy as he is, Salmon is the only fish he will eat a lot of as he is not big on seafood in general which is kind of strange if you ask me, but then again, he claims he is taking pills for his issues….. ❤

A month or so ago I made some Salmon Encroute and today its back by popular demand!

So after riding my bike for 11 miles after work, I jumped into the kitchen with lots of energy and quickly put together the Shortcrust pastry so that it could chill in the fridge for a bit whilst I prepared the salmon.


This time I added chopped dill into the pastry itself to give it an extra je ne sais quoi!

For those of you who are always asking what recipe do I use, I think they are all the same but here is what I used.


  • 400 grams of flour
  • 200 grams of cold butter
  • 5-6 tbsp of ice cold water
  • handful of chopped fresh dill


Then onto the Salmon, took the skin off, sliced it in half and smothered it on one side with a butter, dill, basil, salt and pepper paste, whilst on the other side it got a good lathering of whole grain mustard.


Rolled my dough out and wrapped the salmon in it with lots of love and care :-), a little bit of an egg wash and some decor, you know me…..


Placed it in the fridge for about 15 minutes and then popped it into a 400 Deg F oven for 25 minutes.

Whilst the salmon was cooking I made some Pearl Couscous and bam, gourmet dinner is ready in under an hour!


Monday is over and I am ready to face the rest of the week!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.