Recently while waiting at a supermarket fish counter, I witnessed a craze happening before my eyes. A stack of pre-packaged, uncooked salmon en croute parcels were selling like ‘hot cakes’. Customers were queuing to get their order in, ‘Two salmon en croute please!’, ‘I’ll have four of the salmon en croute, thank you…’
The en croutes looked neat and tidy in their cellophane case. The lattice work on the top layer of pastry was obviously key to the overall proposition as it allowed the contents to be revealed: a generous pool of parsley butter as well as a fair amount of pink salmon. I suppose the real draw was that they were perfectly-sized individual ready-meals and would make an enjoyable and quick lunch or supper. I resisted the temptation buy an en croute myself, but I could not resist the lingering thought that there must be something about salmon en croute. So a few days later I had a go at making my own. They were very good and judging by how popular they were in this house, I can now see what all the fuss is about. Perhaps I should try selling them!