Daring Cooks: Salmon en Croute

So I finally did it.

I took a deep breath…

Closed my eyes…

And I took the plunge.

What “plunge”, might you ask?

I joined the Daring Kitchen and became an Official Daring Cook and Daring Baker! For those of you who are not aware, individuals can choose to become Daring Cooks or Bakers to challenge themselves to learn new techniques and recipes in the kitchen. Each month, one of the Official Daring Cooks/Bakers chooses a recipe, and all of the other Daring Cooks/Bakers join in the “challenge” by making that same recipe. It’s a wonderful way to step outside your comfort zone. And if you cook or bake gluten-free (like me!), sometimes it forces you to step WAY outside that comfort zone!

This month’s Daring Cooks challenge was chosen by Simone at JungleFrog Cooking. The challenge was to make salmon en croute – following a recipe from Good Food Online. Of course, I would have to find a gluten-free version of a shortcrust pastry. Unfortunately, there is not an abundance of gluten-free shortcrust pastry recipes out there. I chose one from The Cook and The Chef, using Pamela’s Baking and Pancake mix  for the gluten-free flour blend. I also used spinach, rather than watercress or arugula/rocket, as this was what the grocery had in stock.

As you can see from the photos, my crust was not perfect. It was quite “wet” and so it was a bit of an exercise in patience to wrap the salmon in the dough. It also slid a bit while in the oven and left cracks, in spite of my attempt to cut slits to allow steam to escape. But if you look really carefully, you can see that I did successfully cut a star shape out of the dough to place over my seam in the middle of the pastry.

But in spite of the less-than-perfect aesthetics, the dish was quite tasty. The salmon was so perfectly moist and flavorful, and even my spinach-fearing husband went back for seconds. I think that if I was to make this dish again (and I plan to), I’d search for a different shortcrust pastry – one that is a bit drier – but all-in-all, I’d consider my first Daring Cooks challenge mostly successful. I think once I have the pastry down, this would be an excellent dish for company!


  1. says

    Very cool! I am loving this challenge (as an observer, that is). Very brave of you to join. Perhaps I will do it one of these days! I bet this tasted delicious – the star is adorable!

  2. says

    You go girl! I knew you could do it =D. I think the pastry looks amazing! So shiny and golden! Ugh, now I want some more. I just don’t want to do the work, at the moment ;D.

  3. says

    I’ve been thinking about joining the daring kitchen. Maybe after Christmas. I saw your star right away, and while it may not look perfect, I think it looks good, especially for being gluten free. Great job!

  4. Shirley@gfe says

    It looks fantastic to me, Alta! I never like things too perfect. 😉 Congrats on taking the plunge, but I don’t think it’s much of one … you’re very talented in the kitchen!


  5. says

    Ok, I was scrolling through my Google reader tonight looking for your new posts and, believe it or not, I didn’t have a subscription to your blog. Well, that’s all changed.

    I joined the Daring Bakers months ago and haven’t done one challenge yet. I know, it’s a little shameful. January I will. I hope. I’m not sure that I want to compare my version to yours, though. LOL.

    You rocked this. It’s incredible. What else would I expect???

  6. says

    Congratulations on your new undertaking. Learning new baking techniques is difficult enough without the added challenge of making it GF. You are to be commended! You come up with so many creative and delicious alternatives that being GF doesn’t have to be a hardship. I think you’re really helping a lot of people along the way.

    Cheers to you!

    • tastyeatsathome says

      Shelly – Thanks for the compliment on the plate. I suppose I should use that set more often in my photos – seems everyone likes it. That is an old china set that was my mother’s – I love it too.

      Amy – So glad you joined! I am excited to see GF bloggers on Daring Bakers!

      Linda – You should join! You’re so talented on the baking side, I’d be excited to see what you could do!

      burpexcuzme, Stacy, figtreeapps, Jessie, Susan, Kristy, Miriam, Amber, Cheah, Conor, pegasuslegend, shirley, Lauren, SimplyLife, jenn, Rochelle, Natasha, Shirley, Diana, Tasty Trix, My Mans Belly, Angie, citronetvanille, Mardi and MaryMoh – thank you all so much! I loved this challenge.

  7. says

    Wow, great job on the Daring Cook challenge! Your Salmon en Croute looks amazing. What a creative way to eat salmon! Sometimes it doesn’t matter if it your dish doesn’t come out perfect. As long as it tastes wonderful, that’s all it matters. I’m sure whoever got to eat this would agree!

  8. Brooke says

    To whom it may concern,

    I am a student assistant aiding with the needs of the Rangeland Center at the University of Idaho. I am currently on a planning committee for the “Taste of the Northwest” banquet to be held at the Society for Range Management’s 2012 Annual Meeting. This meeting is to be held in Spokane, WA, and will attract professionals in the Rangeland profession from all over the U.S. and beyond. We are currently putting together a letter and a promotional flyer to attract local producers who would be willing to donate to the banquet. I was wondering if I could have use of some of the Salmon en Croute pictures found on your “Tasty Eats at Home” website for this flyer.

    Your time and response is greatly appreciated,


    Brooke Jacobson
    Rangeland Ecology & Management
    University of Idaho

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