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5 from 5 votes

Salmon en Croute

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 Time20 mins
Active Time30 mins
Course: Main Course
Cuisine: British, French
Keyword: Christmas, fine dining, party recipe, puff pastry, salmon, salmon en croute, Seafood
Yield: 8 people
Calories: 335kcal

Materials

Spinach filling

  • 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

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.
    Spinach added to the mushrooms and onions cooking in a black pan
  • Add the cream cheese, breadcrumbs and chopped dill stir together, remove from the heat and place to one side.
    Cream cheese mixed in with the mushrooms, spinach and onions

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.
    cream cheese filling placed on top of the salmon
  • 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.
    Placing puff pastry top over the salmon and cream cheese filling to make 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.
    Scoring the puff pastry parcel with knife
  • 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!!
    Salmon en croute coated in egg to be placed in the oven

Nutrition

Calories: 335kcal | Carbohydrates: 11g | Protein: 22g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 115mg | Sodium: 217mg | Potassium: 739mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3294IU | Vitamin C: 10mg | Calcium: 92mg | Iron: 3mg