There is something so satisfying about making Salmon En Croute. Looks very impressive when you have guests over for dinner., ‘En Croute’ in French translates to a food item being wrapped and baked in a pastry crust. Another name for this dish would be Salmon Wellington as we used puff pastry.
A favourite of ours during the festive season when we have family over makes a cracking centrepiece.
Before I go on with the recipe. We have great delight in sharing some news! We have been placed 14th in top UK Food Blogs on FeedSpot
What to look for when buying Salmon?
We find it best to get salmon from the fish counters in supermarkets, look for good marbling throughout, this keeps it moist during cooking. Ask the fishmonger to cut from the head end, this is the chunkiest part which works best for this recipe. We brought our Salmon from Tesco Fish Counter it was a lovely side of salmon.
We folded ours up width-wise, a little to fit inside puff pastry and keep it even.
You can see above, with our parcel you don’t have to be too neat! Just make sure not to cut too deeply when scoring the top pastry.
We decorated our Salmon en Croute with some cute little fish! You can choose whatever you want! Like we did on the bottom right corner as can be seen below.
The finished Salmon en Croute, as can be seen, is great! I was like a hawk watching it cooking in the oven!! Making sure it doesn’t burn! If it gets too brown on top before end of cooking time, cover loosely with foil.
The Salmon inside is perfectly cooked, it was enjoyed by all. Even the kids (I didn’t tell them it had mushrooms in it…. just pulled them out before plating as I know they wouldn’t have eaten it!)
What to serve with Salmon En Croute?
Above you can see we served it up with our delicious Red Cabbage with Apple and Kabonas and Air Fried Herb cubed Potato.
- New Potoaes
- Roast Potatoes
- Sauteed Potatoes
- Green Beans
- Potato Salad
Salmon en Croute
- 70 grams (1/3 cup) unsalted butter
- 2 Shallots chopped
- 100 grams (1 cup) mushrooms we used chanterelle
- 3 tsp Gia garlic puree or 5 garlic cloves
- 220 grams Fresh Spinach
- 1 tsp black pepper
- sprinkle Salt
- 70 grams (3/4 cup) Breadcrumbs
- 200 grams (4oz) Creamcheese
- 10 grams fresh dill chopped
Salmon and Pastry
- 700 g (1 ½ lb) half salmon side skin removed
- 2 packs ready rolled puff pastry
- 1 egg whisked
Cook the spinach filling first
- In a pan melt the butter over medium heat. Add the Mushrooms, Shallots and garlic, fry until shallots are softened.
- Add spinach, black pepper & salt, cook until spinach has wilted.
- Add the cream cheese, breadcrumbs and chopped dill stir together, remove from the heat and place to one side.
Salmon en croute
- Preheat the oven 180°c /360 F gas mark 4
- Lay Parchment Paper on a baking tray. Place 1 pack of puff pastry onto parchment paper
- Place the salmon side in the centre of the puff pastry sheet, spread the spinach filling on top of the salmon fillet.
- Place the second sheet of puff pastry sheet on top of the salmon and spinach side, press the pastry down, you may have to tuck the corner away to make it look more like a parcel.
- Cut away any excess pastry, fold the edges of the first sheet of pastry up to meet the second.
- Use a fork to seal the two sheets together all around the edges.
- Optional, with the excess pastry, cut off you can make decorations for the parcel, we made little fish.
- With a sharp knife score the top of the parcel criss-cross, cover all over, try not to cut into deep. Add your decorations coat all over the pastry with egg and bake in the oven for 30 mins.Enjoy!!
We served our Salmon en Croute up for a festive treat but you can enjoy all year round.
Clean plates all.
If you like Salmon, why not try our Smoked Salmon Cocktail recipe!!