Salmon en croute seemed like one of the trickier recipes that I could try to veganise, but it turned out pretty good! Before going vegan, I would usually eat salmon en croute with potatoes on the side, but this recipe has them inside the pastry – combined with the dill, vegan salmon and cream cheese, it tastes amazing!
Ingredients
1 can banana blossom, drained and chopped into chunks
4 tbsp vegan cream cheese
2 tbsp dill
Juice of one lemon
2 tbsp dried seaweed
1 sheet of ready rolled puff pastry
8 new potatoes, boiled and mashed
Tbsp plant milk, to glaze
Method
Combine the banana blossom in a bowl with the cream cheese, mashed potato, dill, seaweed, and lemon juice. Cover the bowl in clingfilm and refrigerate for an hour or more to let the flavours combine.
Line a pastry dish with half of the pastry, and spoon the mixture inside. Cover with the other half of the pastry, sealing the edges and creating a glaze with a little plant milk.
Bake at 180 degrees for 40 minutes until the pastry is golden. Serve with a green salad and peas.
If you like this, try our vegan crab omelette!