Salmon en Croûte {Just 6 Ingredients!}

A top view of a cooked Salmon en Croute, with a slice on its side to reveal the filling.

5 from 1 vote

Salmon en Croûte {Just 6 Ingredients!}

This easy Salmon en Croûte recipe gets you a decadent dish that’s a bit special and totally delicious. With a simple method and everyday ingredients, it’s a perfect main course that’s lovingly homemade for a celebration or occasion.

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: Family Food

Servings: (with sides)

Author: Sarah Rossi

Ingredients

200 g Spinach
150 g Garlic and herb cream cheese See notes
1 Lemon Zest and juice
1 kg Skinless salmon fillets See notes
320 g Ready-rolled puff pastry
1 Egg Beaten
Freshly ground black pepper and sea salt Season

Metric - Imperial

Instructions

Preheat the oven to 200℃ fan/220℃/Gas Mark 7/390F.
Place the spinach in a colander, either in the sink or in a large bowl, then pour over a full kettle of boiling water, making sure all the spinach has turned dark green and wilted. Run the spinach under a cold tap and when cool enough to handle use your hands to squeeze as much of the water out as possible.
Roughly chop the spinach and mix together with the cream cheese in a bowl, the zest of the whole lemon and the juice of half of it. Season with salt and pepper and set to one side.
Pat the salmon dry with some kitchen roll and turn one piece over so it’s flat side up. Spread the cream cheese and spinach mixture over the top, then place the second piece of salmon on top, flat side down.
Unroll the pastry, leaving it on the baking paper it comes on and give it a little extra roll to make it slightly wider.
Place the salmon onto one end of the pastry, making sure there’s a 2 cm border around the three closest sides, then brush the edges with egg and fold the rest of the pastry over. Use a fork to seal.
Brush all the pastry with the rest of the beaten egg, then cut a small ‘X’ into the top (this helps any steam escape.)
Trim off any excess baking paper, then carefully slide the en croute onto a baking tray and bake for 35-40 minutes until the pastry is golden and the salmon cooked through. Leave the Salmon en Croûte to rest for 10 minutes before slicing and serving.

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Notes

Salmon quantity: This recipe uses 2x 500g skinless salmon fillets to serve 6 as a general rule of thumb. You will need to increase the amount of fillets (plus the other ingredients) if your party size is larger. I would recommend making multiple Salmon en Croûtes of this size, rather than making one larger one.

Removing any salmon skin: Lay the salmon, skin side down, on a chopping board. Cut through the salmon right in the corner so there’s a tiny piece you can use as a ‘handle’ (I then grip this using some kitchen roll so it doesn't slip). Run your knife between the salmon meat and its skin, flat to the board, cutting away from you. And voila, it comes right off.

Garlic and herb cream cheese: Make sure to use a full fat cream cheese to keep it from splitting. I like Boursin but any full fat garlic and herb cream cheese is fine.

Decorating the pastry: We’ve kept the pastry pretty simple in this one and cut it with an X to let the steam escape, but you could use extra pastry to put shapes on top, or you could even use a small, sharp knife to score the pastry with scales! Just be careful not to cut all the way through it.

Leftovers: Salmon en Croûte is best eaten when prepared but it will keep in the fridge for up to 3 days and will make for a delicious cold lunch with salad.

Nutrition