I've half a pound of salmon en croute (made from this recipe) left over from dinner this evening. I've never dealt with pastry encrusted salmon, so I'm not sure of storage best practices. I'd like to store it for approximately 12 hours, preferably in a way that preserves the puff pastry's stable, yet light, texture. Any ideas?
How to store salmon en croute
salmonstorage
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Best Answer
From my experience, storing it in the fridge is the only option, but it will hardly taste as before. Storing it uncovered will make the pastry super dry afterwards (at least when I stored it my first times), and covering it with a plastic film might make it a bit soggy (the pastry).
I'd recommend storing it in a lunchbox (or with a plastic film, AND inside a lunchbox if you can). I think it will preserve as max as possible the texture and taste but... don't expect too much. Salmon en croute has to be eaten recently made! (from my experience and recipes at least).