Frozen Salmon - do I defrost first?

TraceyB_2

I have some frozen salmon fillets that didnt taste of much when I used the first lot so tonight I'm using the rest up in an 'en croute' recipe!

My problem is that the recipe calls for fresh salmon - do you think I need to defrost mine first?

When I cooked them initially in foil in the oven - the packet said to cook from frozen - they were passable but nothing special.

Any ideas on whether I need to defrost my fillets or stick them in the pastry frozen?

Thanks in advance

purplepardalis

If you're making salmon en croute then defrost them first and pat them dry.

If you cook them from frozen and the pastry is not frozen then the pastry will cook quicker than the salmon. Also, it may make the pastry soggy as the ice crystals defrost!

Hope that helps

TraceyB_2

I knew someone on here would know!

Off to defrost my salmon!

Thanks Purple :T

purplepardalis

No worries - anytime

TraceyB_2

So, I defrosted my salmon, made a salmon en croute by mixing spinach, rocket and watercress with some mascarpone cheese and shoving it all into some shortcrust pastry.

It was quite nice (bit dry) but I have loads left over!

Can I freeze it does anyone know? I'm assuming I cant as the salmon was frozen previously but the thought of throwing it away is
gnawing away at me!

Am cooking a shoulder of pork (saw Jamie Olivers programme the other night!) otherwise I'd use the salmon tomorrow!

greenbee

Have the salmon cold with salad for lunch, or keep it in the fridge and have it on Monday. You don't need to freeze it if you can eat it within a few days.