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Salmon en Croute Recipe

Salmon en Croute Recipe

Learn how to make this impressive homemade Salmon en Croute with buttery puff pastry and herb-infused cream cheese filling. This best easy baking recipe transforms simple ingredients into an elegant main course that looks professional but is surprisingly achievable for home cooks.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
4 servings
An overhead shot of a golden-brown Salmon en Croute sliced to reveal the perfectly cooked pink salmon and creamy herb filling inside the flaky pastry layers. The cross-section displays distinct layers of crisp pastry, vibrant green herb-flecked filling, and moist salmon fillet. Captured in soft natural light on a rustic wooden board with scattered fresh dill sprigs, lemon wedges, and a sprinkle of sea salt. Steam rises gently from the just-cut pastry, highlighting the contrast between the buttery golden exterior and the succulent pink salmon within.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g ready-made puff pastry</li><li class="ingredients-single-item">4 salmon fillets (125g each), skin removed</li><li class="ingredients-single-item">200g cream cheese, at room temperature</li><li class="ingredients-single-item">2 tablespoons fresh dill, finely chopped</li><li class="ingredients-single-item">2 tablespoons fresh chives, finely chopped</li><li class="ingredients-single-item">1 lemon, zested</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">100g fresh spinach, wilted and excess water squeezed out</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">1 tablespoon dijon mustard</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper. Remove the puff pastry from the refrigerator about 15 minutes before using to make it easier to roll (but don't let it get too warm, as the butter in the pastry needs to remain cold to achieve those beautiful flaky layers).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pat the salmon fillets dry with kitchen paper and season lightly with salt and pepper. Place them on a plate and refrigerate until needed. Properly drying the salmon helps prevent excess moisture from making the pastry soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, combine the cream cheese, chopped dill, chives, lemon zest, minced garlic, salt and pepper. Mix thoroughly until well combined. Then fold in the wilted and drained spinach. This herbaceous mixture will create a protective layer between the salmon and pastry while adding wonderful flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>On a lightly floured surface, roll out the puff pastry to approximately 3mm thickness and cut into 4 rectangles, each large enough to wrap around a salmon fillet with a 2cm border all around. The pastry should be thin enough to cook through properly but thick enough to hold its structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Spread a thin layer of dijon mustard in the center of each pastry rectangle where the salmon will sit. This adds flavor and helps create a moisture barrier. Then spread a layer of the cream cheese mixture on top of the mustard, leaving the border clear.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place a salmon fillet on top of the cream cheese mixture on each pastry rectangle. Now carefully fold the pastry over the salmon, sealing the edges by pressing with a fork. The fork not only seals the pastry but creates a decorative edge.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the parcels to the prepared baking tray, seam-side down. Brush the top and sides generously with beaten egg to achieve a golden, glossy finish. Make two small slits in the top of each parcel to allow steam to escape during baking, which prevents the pastry from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 20-25 minutes until the pastry is puffed and golden brown. The internal temperature should reach 50°C (122°F) for medium-rare salmon or 55-60°C (131-140°F) for medium to well-done. The pastry insulates the fish, allowing it to cook gently and remain moist.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once baked, remove from the oven and let rest for 5 minutes before serving. This resting period allows the pastry to set and the filling to stabilize, making it easier to slice cleanly. Serve with fresh lemon wedges and a side of steamed vegetables or a crisp green salad.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Salmon en Croute Recipe?

The key ingredients include puff pastry, salmon fillets, cream cheese, fresh herbs (dill and chives), lemon zest, garlic, wilted spinach, dijon mustard, and egg for glazing. These combine to create a buttery pastry encasing flavourful salmon with a creamy herb filling.

How to cook Salmon en Croute Recipe at home?

Learn how to cook Salmon en Croute Recipe by wrapping seasoned salmon fillets in puff pastry with a herb cream cheese mixture. Bake at 200°C for 20-25 minutes until the pastry is golden and the salmon reaches 50-60°C internally. Let it rest before slicing to reveal beautiful layers of flaky pastry, creamy herb filling, and succulent salmon.

Can I prepare this fish pastry dish ahead of time?

Yes, you can assemble salmon en croute up to 24 hours in advance. Prepare the pastry parcels completely, brush with egg wash, then cover with cling film and refrigerate. Bake straight from the fridge, adding 5 extra minutes to the cooking time for perfect results.

What's the best way to ensure my puff pastry doesn't go soggy?

To prevent soggy pastry, thoroughly pat dry the salmon fillets, squeeze excess moisture from the spinach, and use mustard as a moisture barrier. Make sure to cut steam vents in the top of the pastry and avoid overloading with filling. Rest the baked parcels before serving.

What side dishes pair well with fish in pastry?

Salmon en croute pairs beautifully with light sides like steamed asparagus, green beans, or a crisp salad. For a more substantial meal, serve with roasted new potatoes, buttered peas, or a citrusy couscous. A hollandaise or light dill sauce makes an excellent accompaniment.

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This has become my go-to impressive dinner party dish. The mustard layer is genius for preventing sogginess in the pastry.", "name": "New Dinner Party Staple", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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