1. Wear a top hat, monocle, and/or cravat.
2. Drink tea.
3. While drinking said tea, extend pinky into the air.
4. Use words like ‘supercilious,’ ‘asinine,’ and ‘ubiquitous.’
5. Make Salmon en Croute.
Salmon en Croute
- 2 4-oz salmon fillets
- 2 tsp olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped mushrooms
- large handful of spinach
- lemon juice, dill, salt & pepper to taste
- 1 sheet of puff pastry, thawed
- 1 egg, beaten with a tsp of water
In a medium saucepan, heat 1 tsp olive oil over medium heat. Add onion and mushrooms and cook about ten minutes, until mushrooms have lost most of their moisture. Stir in spinach and continue to cook until it wilts. Move to a small bowl and stir in lemon juice, dill, salt and pepper to taste.
Meanwhile, clean out pan with a paper towel and heat remaining tsp of olive oil over medium high heat. Sear salmon for 1-2 minutes on each side, then move to a plate to rest.
Roll puff pastry sheet onto a lightly floured surface into1/8″ thickness. Cut in half.
On each pastry half, spoon half of the mushroom mixture and top with the salmon fillet.
Use the egg wash to seal the pastry together. Flip over and cut a slit in the top of the pastry to release steam. Brush top of pastry with egg wash.
Bake at 425 degrees for 10-15 minutes, or until the pastry is golden brown.
*If you want to be really fancy, serve the Salmon en Croute with a sauce. I mixed together greek yogurt, capers, lemon juice, garlic powder, salt and pepper to make a deliciously creamy topping.
**If you want to be really really fancy, you can have your butler serve the Salmon en Croute on a silver platter in your dining room. Or you can be like Dave and me and eat your Salmon en Croute on the couch while watching The Big Bang Theory.
It’s your call. Please don’t make it an asinine one.