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.
This month facing the Daring Kitchen I thought I’d try and be a little bit clever. My grandmother is up visiting for the various events of December and she is a gluten and dairy free ‘vegetarian’ which presented a challenge. However, as salmon is her favourite thing to eat I felt I needed to give it a go! So for a Clan event I ran quickly to the kitchen to commence.
Firstly, I needed to make the pastry – gluten free. Now, pastry alone is a bit of a challenge for me. I’m not sure why, but it never turns out exactly the way I want it. It’s not bad, but its not perfect either. So adding this extra layer of complexity sure was fun! I followed a basic shortcrust recipe, just adding a touch more butter and a little bit of xanthium gum to try and create some elasticity. I made this a day in advance and chilled it overnight.
Next challenge, no dairy – answer Tofutti better than cream cheese , not exactly the same, but actually not so bad.
Apart from those adaptations I followed the recipe to the letter. And the result? It was ok. The pastry was gluten free and you could taste it, normal pastry gets enough after a little while, this….got enough after half that amount of time. It also failed miserably at being happy to be rolled out without crumbling. I ‘cheated’ and rolled it out between two sheets of baking paper and then used the bottom sheet to roll the pastry over the salmon, which whilst effective, wasn’t enough really. The insides were divine though, and quite well received. We had option of baked ham or Salmon en Croute, and half the table had a bit of both, which surprised me.
And, in fairness my grandmother did keep some for leftovers the next day – so it couldn’t have been all bad right?