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Salmon En Croute

Name: Salmon En Croute
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Salmon En Croute
Ingredients: 500g skinless salmon fillet; 320g puff pastry sheet; 100g cream cheese; 50g fresh spinach; 1 egg; 1 lemon zest; 1 teaspoon salt; 0.5 teaspoon black pepper

Salmon En Croute is a classic dish that combines flaky fish with crisp golden pastry. It makes a wonderful centrepiece for a special dinner or a weekend meal. The filling often includes a creamy layer with spinach and lemon to add extra flavour. This simple version is easy to prepare and tastes delicious when served fresh from the oven.

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Reasons to choose salmon en croute

This recipe for Salmon En Croute is perfect because it requires very few ingredients to achieve a professional result. The puff pastry keeps the fish moist while it cooks in the oven. Using a pre-rolled pastry sheet saves a lot of time in the kitchen. It is an impressive looking meal that looks much harder to make than it actually is.

How to prepare salmon en croute

Step 1

Prepare ingredients: Preheat your oven to 200C and line a baking tray with baking paper. Wilt the fresh spinach in a pan for a minute and squeeze out all the excess water. Mix the cream cheese with the lemon zest and a little salt and pepper in a small bowl.

Step 2

Assemble salmon: Lay the puff pastry sheet out on the prepared baking tray. Place the salmon fillet in the middle of the pastry and season it lightly. Spread the cream cheese mixture over the top of the fish and then layer the wilted spinach on top.

Step 3

Wrap pastry: Fold the sides of the pastry over the salmon to create a neat parcel. Press the edges together firmly to seal the fish inside the pastry. Beat the egg in a small cup and brush it over the entire surface of the pastry for a golden finish.

Step 4

Bake dish: Place the tray in the oven and bake for about 25 minutes until the pastry is puffed and golden brown. Let the Salmon En Croute rest for a few minutes before slicing into portions. Serve immediately while the pastry is still crisp.

Tips and tricks for salmon en croute

Make sure to dry the spinach thoroughly before adding it to the salmon. Excess moisture can make the pastry soggy at the bottom. You can also add some fresh herbs like dill or parsley to the cream cheese for more flavour. If the pastry browns too quickly, cover it loosely with foil for the last few minutes.

Use a sharp knife to score a light pattern on the top of the pastry before baking for a decorative look. This Salmon En Croute is best served with light sides like steamed green beans or a fresh salad.

You might also enjoy pasta with vegetables, stuffed pumpkin or tuna salad with red onion.

Ingredients

servings

Adjust quantity

500 g skinless salmon fillet
320 g puff pastry sheet
100 g cream cheese
50 g fresh spinach
1 egg
1 lemon zest
1 teaspoon salt
0.5 teaspoon black pepper

Cooking time

Nutrition information

NUTRITIONper serving

Energy:2573 kJ / 615 kcal
Fat:42 g
- of which saturates:18 g
Carbohydrates:26 g
- of which sugars:2 g
Protein:33 g
Fibre:1.5 g
Salt:850 mg

The best way to keep the pastry crisp is to ensure all ingredients are dry. Squeeze all the water out of the spinach and pat the salmon dry with a paper towel before wrapping it. Baking the Salmon En Croute on a preheated tray can also help the bottom pastry cook faster.

Can I prepare Salmon En Croute in advance?

You can assemble the Salmon En Croute a few hours before you plan to cook it. Keep it in the fridge on a baking tray covered with cling film. Apply the egg wash just before you put the dish into the oven for the best results.

What is the best way to reheat leftover salmon in pastry?

Reheat leftovers in the oven at 180C for about 10 to 15 minutes to keep the pastry crunchy. Using a microwave is not recommended as it will make the puff pastry soft and chewy. This method ensures the salmon stays tender while the crust remains golden.