Looking for new dinner ideas using salmon? This Salmon en croute recipe makes an impressive fine dining course for dinner parties. Half side of salmon topped with a mushroom, cream cheese and spinach filling before being encased in puff pastry and oven-baked to perfection! We show you how to cook this crowd-pleaser recipe, perfect for a family meal or an alternative Christmas main course.
Prep Time20mins
Active Time30mins
Course: Main Course
Cuisine: British, French
Keyword: Christmas, fine dining, party recipe, puff pastry, salmon, salmon en croute, Seafood
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 Fan /200° C /400° F /gas mark 6Lay parchment paper on a baking tray. Place 1 pack of puff pastry onto the parchment paperPlace 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 over the top of the salmon and spinach, press the pastry down around the edges.Tuck the corners 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.
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. Coat all over the pastry with the whisked egg.