An alternative to Christmas turkey, with lots of festive flavour.
RECIPE DETAILS
For the dauphinoise potatoes
1. Preheat the oven to 160C/320F/Gas 2.
2. Peel and finely slice the potatoes (about 2 mm thick), placing into a large bowl.
3. Season to taste with salt and pepper.
4. Add the crushed garlic and cream and mix well.
5. Place the potato mixture into a gratin dish to just below the top of the dish.
6. Press down to form a solid layer so that the cream comes to just below the top layer of potato (top up with more cream if required).
7. Place the dish in the oven and bake for 45-60 minutes.
8. When cooked, the gratin should be golden on top and the potatoes tender. (You may need an extra 10-15 mins).
For the salmon en croute
1. Preheat the oven to 200C/400F/Gas 6.
2. Add the oil, onion, garlic and ginger to a saucepan and fry gently until softened.
3. Add the wine and cranberries and simmer until minimal liquid remaining. Allow to cool slightly.
4. Roll out the pastry large enough to wrap around the salmon.
5. Place one salmon side in the centre of the pastry. Season to taste.
6. Layer the salmon with the softened butter, sage leaves and cranberry mix.
7. Place the 2nd side of salmon on top, season lightly and wrap the pastry around. Trim excess pastry.
8. Place the wrapped salmon in a large baking dish seam-side down.
9. For a festive look, cut holly shapes out of the excess pastry and layer over the top of the salmon parcel to look like scales.
10. Glaze with beaten egg .
11. Place in the oven for 30-40 mins until golden brown. Allow to rest for 10 mins.
12. Slice and serve with dauphinoise potatoes, stuffing balls and seasonal vegetables, e.g. carrots, and sprouts with roast chestnuts.
