Well, now I've got leftover mascarpone. I bought a tub of this for the chicken cacciatore and don't want the remaining half to go to waste. Not only that but I was hankering for some pecan pie the other day (it's another Thanksgiving favorite) and was pleasantly surprised to find shelled pecans at Morrisons. I picked up two bags and some Jus-Rol shortcrust but couldn't find any corn syrup. So while I figure out what to use instead of corn syrup, I have some shortcrust (this is like regular pie crust) that won't keep (we don't have a freezer). This salmon recipe uses both - the mascarpone and pastry.
Prep time: 10 minutes
Cook time: 30 minutes
Note: You'll need to defrost the pastry. It's best not to do this in the microwave but to leave it out for a couple of hours before you begin to cook.
Also note: There's just the two of us and this dish is probably not good as leftovers. But it makes plenty of sauce and there's plenty of pastry so if you want to extend this to feed four, just purchase more salmon.
125g mascarpone (half of a 250g tub)
1 bag of watercress, spinach, and rocket (I've never heard of rocket before and will have to look it up). I picked up a 100g bag.
1 package of Jus-Rol Shortcrust (ready rolled pastry sheets) (450g package contains 2 round sheets)
2 salmon fillets
Preheat oven to medium high heat. A little higher than medium because you want the pastry to brown nicely.
In the little mini-chopper, put in half the mascarpone (because the chopper is so small) and as many of the greens and you can stuff in there. Keep adding more as you chop so eventually you have a nice creamy green mix. Dump that in a bowl and do the same with the rest of the mascarpone and the rest of the greens.
Take the skin off the salmon if needed. It's easier to do than I thought.
Unroll each sheet of pastry and place a salmon fillet in the center.
Dump half of the creamy green mix onto each fillet. You'll have sauce left over.
Now slice each pastry sheet so that it has a straight right and left edge about 4 inches on each side of the salmon. Fold these up and over the salmon so that the edges touch. Now trim the top and bottom and pinch together to hold. Stab each packet with a fork a few times (gently, you don't want to kill it).
Carefully place each salmon packet onto a flat cookie sheet. Beat the egg and smear it over the top of each one. Bake for 30 minutes.
5. Serve with peas and mashed potatoes. Enjoy!
[Adapted from BBC Good Food]