Salmon recipes that you can freeze

[6beetrootsAmilking]

and any other freezable recipes that you would like to share

I'm going to do one for boxing day which is salmon en croute with watercress which you can do in advance and freeze.... Any good ?

is that in pastry? do you have recipe

yes in pastry - will dig out recipe - it was in the last good food mag I think... just tried to find it on website to no avail... will be back (maybe not immediately but will do at some point this evening )

Salmon and Dill bake

1kg bag potatoes
350g skinned salmon fillets
1 tbsp vegetable oil
25g butter
1 onion, finely chopped
1 tbsp plain flour
425ml milk
2 tbsp chopped dill
2 tbsp crème fraîche,

Heat the oven to 190C/fan 170C/gas 5. Lightly butter a large (2-litre capacity) oval ovenproof dish. Peel and slice the potatoes, then boil for 5 mins in salted water. Drain well. Cut the salmon into small chunks.
Heat the oil and butter in a pan, add the onion and fry for 5 mins until softened. Stir in the flour and cook for 1 min. Stir in the milk, cooking until the sauce is smooth and thickened. Simmer for 1 min, then remove from the heat and stir in the dill, crème fraîche and salt and pepper to taste.
Arrange one-third of the potatoes over base of the dish, then scatter over half the salmon chunks, then season. Cover with another third of the potatoes and the rest of the salmon, then season again. Finish with the potatoes, then pour over the sauce.
Bake for 30-35 mins, until golden on top.

Tho=is can be frozen as long as you use fresh salmon.

that sounds good

ok, to serve 4 -

salmon and fennel en croute with watercress sauce

2 bulbs fennel halved and v. thinly sliced
1 spanish onion halved & v. thinly sliced
25g butter
2 garlic cloves sliced
50g chipped w/cress
500g pack puff pastry
4 skinless salmon fillets
1 egg (beaten)
to serve - half 85g watercress, 200g tub creme fraiche

1. fry fennel/onion in butter for 5 mins, add garlic, fry another 5 mins until veg soft, stir in w/cress
2. cut pastry into 4 pieces then roll each piece to approx 22 cm square. Spoon a quarter of veg onto one half of each piece of pastry and spread to apporox shape of fillet. put fish on top then brush round pastrywith egg fold over and seal. trim pastry to make 4 parcels.

to freeze - freeze on sheets of baking parchment on a baking sheet then when frozen pack into rigid container interleaving with paper to avoid sticking. thaw 5 hours

to serve - for sauce whizz all but 4 sprigs of w/cress with creme fraiche and seasoning. Heat until bubbling when ready to eat. Heat oven to 220c/fan 200c/ gas 7. brush parcels with egg then bake for 15 mins till golden.

phew...

that sounds great. will do that tomorrow