The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food Online.
I was very excited about this challenge because 1) Simone is my on-line food blogger friend and has even guest blogged for me! 2) I really like salmon 3) this recipe looked fancy but very approachable.
If you want a full recipe, let me know. I sort of winged it :)
Basically I made a mixture from cream cheese, spinach, watercress and garlic. I then put a piece of salmon on top of rolled out puff pastry dough (from a previous Daring Bakers challenge).
I then closed the dough around the piece of fish and made a few decorative details using a cannoli tube.
Finally, I made a few slits in the dough to let the air out and glazed the whole thing with an egg wash. The salmon baked for 30 min at 390.
Overall, I was happy with how this challenge came out. If I make this another time, I'd definitely add more seasoning to both the salmon and the filling. The dough was also just slightly undercooked, so maybe cooking it an extra few minutes would have helped.