A traditional salmon en croûte is made with a whole side of salmon and feeds many people. These individual croûtes are made to be single portions, so you can grab however many you need from the freezer and pop them straight into the oven.

Method:

• Put the crème fraîche, dill, capers (if using), parsley, peas and lemon zest and juice into a mixing bowl. Season with salt and pepper and combine.
• Unroll the sheets of puff pastry and cut each sheet into quarters, giving you 8 large rectangles.
• On one sheet, distribute the creamy pea mix between the 4 rectangles, spreading it out but leaving a 2.5cm gap round the sides. Lay a salmon fillet over each filling.
• With the other sheet, use the pastry rectangles to top each salmon fillet and enclose the filling. Using a fork, crimp round the edge of each parcel to stick the edges of the pastry together and enclose the filling.
• Brush the top of each parcel with the beaten egg.
• If cooking in an oven: preheat to 180°C. Place the croûtes on a lined baking tray and cook for 30–35 minutes, until golden.
• For an air fryer - preheat it to 175°C. Place the croûtes in the air fryer and cook them for 25 minutes, flipping them over halfway through, until golden.
• Note: you can freeze these croûtes for a later date. Wrap each parcel up in tin foil, then put them into a large, labelled freezer bag and freeze flat.
• If cooking from frozen: Preheat the oven to 180°C. Unwrap the frozen croûtes, place them on a lined baking tray, and cook for 45–50 minutes, until golden. Cover with tin foil if browning too quickly.
• Preheat the air fryer to 175°C. Unwrap the frozen croûtes, place in the air fryer and cook for 30–35 minutes, flipping them over halfway through, until golden.

Recipe adapted from Grab and Cook (Ebury Press)