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.
How to make Salmon en Croute
Please see below our step by step video on how we made this great recipe.
You will find full cooking details and recipe ingredients on the recipe card further down the page.
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.
Fold the thinner part of the salmon underneath itself width-wise a little to make it even to fit inside the puff pastry sheet.
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 the end of cooking time, cover loosely with foil.
The Salmon inside is perfectly cooked, it was enjoyed by the whole family.
Even the kids enjoyed this (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.
- Salad
- Potato Wedges
- Roast Potatoes
- Sauteed Potatoes
- Mashed Potatoes
- Green Beans
- Broccoli
- Peas
- Potato Salad
- Coleslaw
Salmon en Croute
Ingredients
Spinach filling
- 70 grams (⅓ 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 (¾ 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
Instructions
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!!
Video
Nutrition
We served our Salmon en Croute up for a festive treat but you can enjoy all year round.
Clean plates from all!
If you like Salmon, why not try our Smoked Salmon Cocktail recipe!!
Good Recipe, although I would be interested to understand where the 335 calories per portion comes from, to me this recipe looks more like 650 calories per person which is a big difference!
Excellent recipe and helpful tips - once thought of as a too 'faffy' to do at home dish this will now be the choice for a weekend treat and a recipe to share. Conversations with friends pre cooking had recurring themes..... 'the parcel will leak and the pastry bottom could be soggy' - not at all .Although, as an extra precaution I put a thin layer of breadcrumbs and parsley under the fish which perhaps wasn't necessary at all...? Thank you both I will look our for more recipes on this site
Thanks Lorraine we are so glad you love our Salmon en Croute recipe and found all our tips helpful! We have never had a problem with a soggy bottom before. If you like fish recipes take a look our Fish Chowder Bread Boat too!
Can I prepare this in the morning to cook and serve in the evening or will it go soggy.
Hi Maxine, yes you can make ahead upto 24 hours before cooking. If the Salmon seems a bit wet, pat it dry with a kitchen towel before putting in pastry. Once you have prepared, keep in the fridge to keep pastry and salmon chilled.
the salmon i have isnt very thick, can i layer two pieces on top of each other and put the filling in the middle?
Yes, that will work. Or just layer the salmon on top of each other and still but filling on top?
Hi, I made this a few weeks ago and it went down a treat. I froze the left overs in portions and they were just as delicious once defrosted and heated. Can you make up the dish and freeze before cooking?
Hi Katy
Thanks for the message, so glad you liked the recipe 🙂
We have never frozen our salmon en croute ahead, but I can only imagine if you do so the puff pastry will turn soggy during defrosting stage and won't be as nice as like you made it before!
If you do try it please let us know?
Many thanks, Luke & Kay
This recipe was a massive hit with my family and I’m making it for the second time tomorrow! Thanks! Id highly recommend it!
My first attempt at salmon en croute and I have to say it was delicious. The recipe was easy to follow and the family loved it.
So glad you enjoyed the salmon en croute for your family meal! Lovely to hear that our sep by steps were helpful for a first timer!
DELICIOUS! have done this twice now & went down well with family & friends. a real hit!!
What plate can be used to serve salmon en croute?
I just made this for tomorrow night. Should I egg wash now or right before I bake?
Thank you 😊
Best to egg wash before baking Jennifer 😉 Do enjoy.
lovely recipe
don't forget to add the spinach to the ingredients.
Hi Emil
Thank you so much, we must have missed this on the recipe card, I've added it on there now 🙂
Delicious way to prepare salmon. And pretty unique, too (I don't recall seeing another salmon en croute recipe in quite a while!).
Thank you, glad you like it. Not many recipes out there and a lot of them use shortcrust pastry. We prefer a flaky puff pastry.
Salmon en Croute is a Christmas favorite here, we served it up with minted peas. Looks divine and your filling sounds delish too!
We love minted peas!!! We have a recipe for them, will post it soon 👍
We love salmon and I'm always looking for new ways to prepare it. This looks so tasty and elegant. It would be perfect for entertaining this holiday season!
We will be serving ours up on boxing day this year. 🎄
Yum! I'm always looking for savory baking recipes and this one is perfect. Plus, I've been wanting to make full puff pastry from scratch. Now I know how I'll use it 😉
You won't be disappointed 😋
I love salmon and this looks like a fabulous way to use it.
Hi Erika
If you like Salmon you will like this recipe.
Please let us know your thoughts if you try this dish at home.
This looks amazing! It would be such a special treat for guests!
It does look very impressive and I know my husband would love this! But as someone who doesn't like seafood I would like to try it with chicken.
Hi Erin
Thanks for your comment.
If you do make this for your husband, please let us know what he thinks, always good to hear some feedback.
I love everything about this - how helpful the photos are to show that it's not that complicated, the side dishes and the little pastry fish. Wonderful!
Hi Beth
Thank you for your comment, I'm glad you like the pictures and the recipe.
Please let us know what you think if you make this dish at home.