Salmon En Croute makes the perfect family dinner and will impress your guests at a dinner party. It's also popular during the festive season.
This recipe will snugly encase a half-side salmon fillet in golden pastry, with a beautiful mushroom, cream cheese, and spinach filling.
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Check out the recipe card below to see how easy it is to cook this Salmon En Croute recipe. Read below for more tips and tricks, serving suggestions, and storage advice.
📖 Step by Step Recipe
Salmon en Croute
Ingredients
Spinach filling
- 70 grams Unsalted Butter
- 2 Shallots - chopped
- 100 grams Mushrooms - we used chanterelle
- 5 clove Garlic
- 220 grams Fresh Spinach
- 1 teaspoon Black Pepper
- sprinkle Salt
- 70 grams Breadcrumbs
- 200 grams Cream Cheese
- 10 grams Fresh Dill - chopped
Salmon and Pastry
- 700 g Half Salmon Side Fillet - skin removed
- 2 packs Ready Rolled Puff Pastry
- 1 Egg - whisked
Instructions
Cook the spinach filling first and allow to cool
- In a pan melt the 70 grams Unsalted Butter over medium heat. Finely chop the 2 Shallots and 5 clove Garlic. Roughly chop 100 grams Mushrooms if needed. Add the mushrooms, shallots and garlic and fry until softened.
- Add 220 grams Fresh Spinach , 1 teaspoon Black Pepper and a sprinkle Salt.Cook until spinach has wilted.
- Add the 200 grams Cream Cheese, 70 grams Breadcrumbs and chopped 10 grams Fresh Dill stir together, remove from the heat and place to one side to cool.
Salmon en Croute
- Preheat the oven 180°c Fan /200° C /400° F / Gas mark 6Lay parchment paper on a baking tray. Place 1 pack of puff pastry onto the parchment paper.Pat down the salmon dry with kitchen paper. Place the 700 g Half Salmon Side Fillet in the centre of the puff pastry sheet,
- Spread the cooled spinach filling on top of the salmon fillet.
- Place the second sheet of puff pastry over the salmon and spinach and press the pastry down around the edges.Tuck the corners to make it look more like a parcel.
- Cut away any excess pastry and fold the edges of the first sheet of pastry to meet the second.Use a fork to seal the two sheets together all around the edges.
- With a sharp knife score the top of the parcel with a criss-cross pattern, try not to cut too deep.
- Optional, with the leftover pastry, you can make decorations for the parcel, we made little fish. Whisk 1 Egg in a ramekin and use a pastry brush to coat all over the pastry with the whisked egg.
- Bake in the oven at 180°c Fan /200° C /400° F / Gas mark 6 for 30-35 minutes. Serve whilst hot. Enjoy!!
Video
Nutrition
This post was originally posted on 17/11/2019. It has been updated with more advice on ingredients and how to make salmon en croute. We have moved the recipe card up in the post on 12/06/2024 to make it more user-friendly.
Ingredients
I will detail the ingredients needed for this salmon en route recipe below see the recipe card for measurements.
Salmon
This recipe calls for a half-side salmon fillet with the skin removed. You can find them already prepared and packaged on supermarket shelves or at a fishmonger's.
Ask the fishmonger to cut from the head end, giving you a chunkier piece, and ask for the skin to be removed for this recipe.
If you cannot source a salmon side, you can also use multiple salmon fillets placed next to each other. If the salmon fillet you have is uneven, fold it back on itself to make it more of an even-sized rectangular piece.
Always pat the salmon dry with kitchen paper to remove excess liquid and prevent it from making the pastry soggy.
Puff Pastry
We use ready-rolled puff pastry by jus roll because it is easy and cost-effective. You will need two packs: one for the bottom and pastry edges and one for the top.
You could make an all-butter puff pastry or use shortcrust pastry instead of puff pastry for a different finish.
Shallots
We find shallots have a milder, sweeter taste than onions, though onions can be used instead.
Mushrooms
We used Chanterelle mushrooms as we enjoy the slightly fruity flavour they have. However, you can use whatever mushroom your family prefers.
Garlic
We used garlic puree because it's the easiest option; you could also use roughly chopped, finely sliced, or minced garlic cloves instead.
Butter
Unsalted butter is best for recipes that are already seasoned and flavoured, like this one! If you use salted butter, do not add as much salt. You could use olive or other oils, but butter gives the best flavour and finish.
Spinach
Fresh spinach is better, frozen spinach will let off a lot of liquid when cooking.
If you are using frozen spinach, defrost and wring it out in a clean tea towel to remove all the liquid.
Cream Cheese
Any cream cheese will work for this salmon en croûte recipe as we will add plenty of flavours to it.
Supermarket own brand tends to be fairly inexpensive and has more in the tub, though Philadelphia is great too! You could use crème fraîche, sour cream or even mascarpone instead.
Breadcrumbs
We like to use any stale bread to make breadcrumbs by simply dropping it into a food processor. We then store this in an airtight container. You can also use store-bought bread.
Dill
Fresh dill is best for this recipe; roughly chop and add to the mix. If you are using dried dill instead, you will only need a small amount as it is very potent.
Egg
Brush a beaten egg mixture over the exposed pastry with a pastry brush. This egg wash gives the pastry a nice golden colour and a lovely shine.
Optional / Alternatives
Lemon
Adding a little lemon zest or juice to the filling adds an extra flavour.
Pesto
A quick, easy alternative to the tasty spinach mix for the salmon en croute would be a green pesto or a red pesto sauce.
Equipment
Instructions
In a large frying pan over medium heat, cook your mushrooms, garlic and shallots in butter, stirring regularly until the shallots are soft and golden. Add the spinach, salt and black pepper and cook until the spinach has wilted.
With a wooden spoon, stir in the cream cheese, breadcrumbs, and dill until well combined. You have a beautiful spinach mixture. Place this to one side to cool.
Preheat the oven and lay parchment paper over your baking tray (it's easy to wash up, and it won't stick!). Then, lay the rolled puff pastry sheet down and place your salmon in the centre.
If using multiple salmon fillets, you’ll simply lay them side by side. If using a salmon side, you’ll need to fold the thinner sides under so they are fairly even.
Spread the cooled spinach mixture over the top of the salmon fillets.
Place a second sheet of puff pastry over the salmon and filling, loosely covering it. Gently mould the pastry around the edges.
Cut away some excess pastry from the sides, then use a fork to seal around the exposed pastry edges to seal them well.
Salmon En Croute Decoration
Use a sharp knife to score a crisscross pattern in the pastry (be careful not to cut too deep).
Use the beaten egg mixture to coat the pastry.
It's optional but have some fun with leftover pastry scraps to create something on top. We went for some little fish! Pop them on top before you bake in the oven and brush them with the remaining egg.
Cooking time
Bake in the preheated oven at 180°c Fan /200° C /400° F / Gas mark 6 for 30 mins. It does require some supervision while cooking, I was watching it like a hawk to make sure it didn’t burn.
If it starts to brown too quickly, loosely cover it with foil for the remainder of the time so you keep that beautiful, golden pastry crust while the salmon finishes cooking.
Serving Suggestions
To accompany your Salmon En Croute, why not try some delicious side dishes? From the classic French parmentier potatoes with red cabbage and apple, to braised white cabbage with creamy mashed potato.
Or maybe go for something more inventive, like baby roast potatoes with air fryer carrots and minted pea puree. These sides are sure to make your meal more flavorful and complete.
Storage advice
Cooked salmon en croute can be stored in the fridge for up to 2 days. Simply place it in an airtight container or wrap it in cling film.
You can also store it in an airtight container in the freezer for up to 2 months, always defrost before reheating it.
Reheating
Reheat in a preheated oven at 180°c Fan /200° C /400° F / Gas mark 6 for 15 mins or in a microwave for a few minutes until it is hot all the way through.
History
‘En Croûte’ is a French word that translates to food cooked in pastry. Traditionally shortcrust pastry is used. Salmon En Croute gained popularity during Tudor times when the higher classes would use make fancy recipes to show their wealth.
FAQ’s
Yes, it can be made ahead of time and saved for later.
To do this, you'll want to assemble the salmon en croute as usual, place on a small baking tray, then wrap it up with cling film.
This will keep it in the fridge for up two days before your guests arrive.
You can also freeze the prepared salmon en croute for up to four months! Simply allow it to thaw overnight in the refrigerator before baking as directed on the recipe card.
Serving Salmon en Croute straight from the oven after cooking is best. But if you need to make and cook it ahead, you can still reheat it from chilled. See below for reheating advice.
To reheat a cooked salmon en croute, preheat your oven to 160°C fan/ 180°C/ 350°F/ Gas Mark 4.
Place salmon en croute on a baking sheet, uncovered, and heat for about 15 minutes. Check to see if it is heated through. You don't want to overcook the salmon, as it will make it dry.
You can also freeze a cooked salmon en croute for up to four months! Simply allow it to thaw overnight in the refrigerator before baking as above.
You have two options: You can make smaller individual salmon en croute parcels and reduce the cooking time to 25 minutes.
Or you can place a few small salmon fillets next to each other on the pastry sheet to make it whole before adding the top sheet of pastry. This will need the full 30 minutes of cooking time.
Yep, we love the flavour spinach and mushrooms give it, but if your family doesn’t like spinach or mushrooms, it should be fine to leave it out.
More Salmon Recipe Ideas
If you like salmon, why not try our smoked salmon cocktail recipe. We have a couple of pasta salmon recipes our creamy salmon pasta or our salmon pesto pasta bake, which also uses a half side of salmon.
Other Fish Recipes
If you're looking for some more fish recipes to add to your repertoire, then look no further! Try our Sea Bream with chilli and garlic baked in foil. For something a bit different, why not try our Gambas Pil Pil prawns tossed in a spicy oil. Or if you're looking for something simpler, try out our delicious Tuna Burgers, succulent tuna patties.
More Pastry Recipes
Love pastry-wrapped meals, we have plenty of pastry recipe ideas for the family.
veenaazmanov says
A total filler with all the delicious combinations. Would love to grab it as my Tiffin option or any meal too.
Kay says
Thanks Veena
Hope you enjoy the salmon en croute 🙂
Sandhya says
I am always up for recipes with Pastry sheets..So delicious!
Kay says
Hi Sandhya
Hope you enjoy the recipe, let us know how it all goes?
Julie says
This Salmon en Croute looks so elegant and has such marvelous flavors.
Kay says
Thanks, Julie, yes this salmon en croute dish has amazing flavours and it's the perfect family dinner!
Enjoy 🙂
maryanne says
I love beef wellington but never thought to try this technique with salmon - it was a huge hit with the whole famiy! Thanks for the recipe!
Kay says
Hi Maryanne
Hope you enjoy our salmon en croute, let us know how it goes when you cook it?
Biana says
Looks so delicious and elegant! A perfect brunch idea.
Kay says
Hi Biana
Thanks for the comment 🙂
Salmon en croute makes the perfect brunch and a great dinner, our family love this recipe!!
Lizzie says
Really lovely dish. Made it tonight, the only thing I'd like to try next is to make my own puff pastry!!
Kay says
Hi Lizzie
So glad you enjoyed the salmon en croute 🙂
Hope it goes well with making your own puff pastry, let us know how it goes?
Julia says
Wow, this is amazing! Definitely takes a little time and love, but worth it.
Luke says
Thanks, Julia for the comment and rating it's really appreciated :).
Glad you like the salmon en route, this is one of our favourite dishes
Enjoy!!
Madeline says
I cannot WAIT to make this is sounds amazinggggg. Thank you sharing!
Luke says
Thanks for the comment Madeline 🙂
Hope you enjoy the recipe, let us know how it goes?
Enjoy!!
Audrey says
This was perfect for a date night in!
Luke says
Thanks for the comment Audrey, glad it made your date night perfect 🙂
Sue says
Really enjoyed this. My family loved it for Easter Friday lunch. Great instructions. Thank you.
Kay says
Hi Sue
We are so glad you enjoyed our salmon en croute recipe 🙂
Thank you for the great feedback and rating it's always appreciated!!
Norman Lawrie says
To stop the bottom being soggy you can bake the base first in the oven.
It will not burn during the cooking process.
Mary says
Or just put the baking tray in the oven during the preheating to get it hot. Then transfer the parcel on parchment to the tray. No soggy bottom. This works with any kind of puff pastry tart as well.
Addison says
This dish is stunning! Wow!
Kay says
Thank you so much Addison for your kind words
Enjoy:)
Jessica Formicola says
My family loves salmon, and this was a total hit! The puff pastry totally sends it over the top!
Kay says
Hi Jessica
So glad your family enjoyed the salmon en croute recipe 🙂
Thank you so much for the rating/comment!!
Naomi says
Easy and simple recipe to follow with a delicious outcome.
Kay says
Hi Naomi
Glad you like the recipe 🙂
Thanks for the comment, enjoy!!
Adam Willis says
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!
Luke says
Hi Adam,
Thank you for bringing this to our attention.
I just checked and where we had typed 2 packs of puff pastry, it had not taken it in to account for the nutrition information app we run.
I have now manually added it to the recipe card so it is now correct.
Thank you so much for letting us know and I hope you use the recipe again 😉
Lorraine Ireland says
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
Luke says
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!