Salmon en croûte

Ingredients

• 30 mlolive oil
• 1 clovegarlic
• 300 gspinach
• zest of 1lemon
• 300 gcream cheese
• 15 gdill
• 2 rollsready-rolled puff pastry
• 600 gskinless salmon fillet
• 1egg, beaten
• to tastesalt and pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200 °C.

2. 2

   Wilt the spinach

   Heat the oil over a medium heat. Crush the garlic into the pan, add the spinach and cook until wilted.

3. 3

   Make the filling

   Add the lemon zest, cream cheese and dill, and stir until the mixture forms a thick sauce. Season with salt and pepper, then leave to cool.

4. 4

   Lay the pastry

   Unroll one roll of puff pastry, keeping it on its supplied baking paper, onto a baking tray. Spoon half the spinach and cream cheese mixture down the middle, leaving at least a 3 cm border.

5. 5

   Add the salmon

   Place the salmon on top of the spinach mixture and spread the remaining mixture over it.

6. 6

   Cover the filling

   Brush a little beaten egg around the clear pastry border. Unroll the second sheet of pastry over the salmon, remove its supplied baking paper and trim away any excess pastry.

7. 7

   Seal and glaze

   Pinch the pastry edges together with your fingers or a fork to enclose the salmon. Brush the top with the remaining beaten egg.

8. 8

   Score the top

   Use the tip of a sharp knife to cut a pattern into the pastry top. Finish with a little salt.

9. 9

   Bake until golden

   Bake the salmon en croûte just below the middle of the oven for 30–35 minutes.

What is salmon en croûte?

Salmon en croûte means salmon baked in a crust of pastry. It belongs to the broader French tradition of wrapping savoury fillings in pastry, a format that turns a piece of fish into a sliceable centrepiece.

Here, spinach, cream cheese, lemon and dill make a soft, savoury layer around the salmon. The contrast between that creamy filling and the crisp pastry is what makes this version work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 975 calories, 39g protein, 56g carbs, 66g fat.

The puff pastry supplies much of the carbohydrate and fat, while salmon provides most of the protein; cream cheese adds further fat and some protein. Serve a slice with plenty of green vegetables or salad to make a more balanced plate.

Build a flavourful filling

Spinach: cook it until wilted before mixing it with the other filling ingredients. This gets it ready to spread in an even layer.

Lemon and dill: their fresh, aromatic flavours complement the richness of the cream cheese and salmon. Season the mixture before it goes into the pastry.

Cool the filling first

Cooling: let the spinach and cream cheese mixture cool before assembling. A hot filling can soften the pastry while you are sealing the parcel.

Spread: keep the filling in the middle and leave at least a 3 cm clear border. That space gives you pastry to brush with egg and pinch closed.

Seal the pastry well

Egg wash: brush the border lightly so the pastry edges can be pressed together. Pinch them firmly with your fingers or a fork to enclose the filling.

Trim: remove excess pastry after laying the top sheet over the salmon. Score a pattern in the top with a sharp knife, taking care not to cut right through the pastry.

Look for a crisp finish

Colour: the egg wash helps the pastry brown as it bakes. The recipe gives a 30–35 minute bake at 200 °C, just below the middle of the oven.

Rest: let the parcel settle briefly after baking so it is easier to cut into portions without disturbing the layers.

Serve it as a centrepiece

A simple green salad or steamed green vegetables make a fresh contrast to the pastry and creamy filling. You could also serve it with boiled or roasted potatoes for a more substantial meal.

Use a sharp serrated knife to cut neat slices through the pastry crust. Take care when serving, as the filling will be hot.

Recipe notes & tips

• Keep the pastry chilled until you are ready to assemble the parcel.
• Let the filling cool before spreading it over the pastry.
• Leave at least a 3 cm border clear so you can seal the pastry.
• Press the edges together all the way around to enclose the filling.
• Score the top lightly so the cuts do not go right through the pastry.
• Use the baking paper supplied with the pastry for the bottom sheet.

Variations

• Add mustard: spread a thin layer over the salmon for a sharper savoury note.
• Change the herbs: use chopped parsley in place of dill for a different fresh flavour.
• Add shallot: soften finely chopped shallot with the garlic before adding the spinach.
• Use peppery leaves: replace some of the spinach with watercress, wilting it in the pan.
• Make smaller parcels: divide the salmon and filling between individual pastry portions, adjusting the bake time as needed.

Common mistakes to avoid

• Warm filling: it can soften the pastry during assembly; let the mixture cool first.
• Wet spinach: excess moisture can make the pastry soggy; cook the spinach until wilted before adding the cream cheese.
• Filling at the edge: it can stop the pastry sealing; leave at least a 3 cm border clear.
• Loose seam: filling may escape through gaps; pinch the edges firmly together all around.
• Deep scoring: cutting through the pastry can expose the filling; score the surface lightly.
• Cutting too soon: the hot filling can spill out; let the parcel settle briefly before slicing.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat in an oven until hot throughout to help the pastry crisp up again; the microwave will soften it.

Frequently asked questions