Salmon en croute with dill butter and pea watercress puree

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Ingredients

  • 450 g salmon, skinned
  • 8 sheets of filo pastry
  • 80 g butter, melted
  • 1 tbsp chopped dill, for garnish
  • new potatoes, to serve
For the dill butter:

  • 175 g unsalted butter, softened
  • 1 tbsp dill, roughly chopped
  • juice of half a lemons
  • black pepper
For the pea and watercress puree:

  • 55 g unsalted butter
  • 6 spring onions, finely sliced
  • 175 g frozen peas
  • 1 tsp golden caster sugar
  • 300 ml vegetable stock
  • 1 bunch of watercress, sprigs picked off, thick stalks discarded

Description

For An Elegant Meal Serve Antony Worrall Thompson's Dill-flavoured Version Of A Classic Salmon Dish

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