This delicious Salmon en Croûte by Mary Berry is a show-stopping meal that’s surprisingly easy to make. With a creamy spinach filling, crispy golden puff pastry, and a tangy herb sauce, it’s perfect for special occasions or family dinners. You can easily adapt it with everyday ingredients, making it both flexible and impressive.
This Salmon En Croûte Is From Cook And Share Cookbook by Mary Berry
Ingredients Needed
For the Spinach Filling:
- 225g baby spinach
- 180g full-fat cream cheese
- 1 egg yolk
For the Salmon:
- Flour, for dusting
- 1 × 500g block of all-butter puff pastry
- 1 × 1kg salmon fillet (centre cut, skinned and bones removed)
- Large bunch of fresh dill, finely chopped
- 1 × 280g jar chargrilled mixed peppers in oil, drained
- 1 egg
- 1 tbsp milk
For the Herb Sauce:
- 3 spring onions, finely chopped
- 2 tsp caster sugar
- 1 tbsp chopped chives
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp chopped dill
- 200g full-fat crème fraîche
- Juice of ½ lemon
How To Make Salmon En Croûte Recipe
- Wilt the spinach: Place the spinach in a heatproof bowl, pour boiling water over to wilt, then drain thoroughly and squeeze out excess water. Set aside to cool.
- Make the spinach filling: Mix the cooled spinach with cream cheese and egg yolk. Season with salt and pepper and combine well.
- Prepare the pastry: Dust your work surface with flour and roll out the puff pastry into a rectangle large enough to fully wrap the salmon fillet. Trim any excess pastry and set it aside for decoration.
- Assemble the salmon en croûte: Place the salmon fillet in the centre of the pastry. Season lightly, then sprinkle the chopped dill over the fish. Arrange the drained peppers over the salmon, followed by an even layer of the spinach filling.
- Seal the pastry: Beat the egg and milk together to make an egg wash. Brush the edges of the pastry with the egg wash. Fold the pastry ends over the fillet, then bring the sides up to meet in the centre. Crimp the edges to seal and brush the entire pastry with the egg wash.
- Add decoration: Use the reserved pastry trimmings to cut out shapes or letters. Arrange them on top of the pastry and brush again with the egg wash. Chill in the fridge for at least 30 minutes.
- Preheat the oven: Heat your oven to 220°C/200°C Fan/Gas 7 and place a large baking sheet inside to heat up.
- Bake the en croûte: Transfer the salmon en croûte on its baking paper to the hot baking sheet. Bake for 30–35 minutes until the pastry is golden brown and crisp underneath. Let it rest for 15 minutes at room temperature.
- Make the herb sauce: Mix the spring onions, sugar, chives, parsley, dill, crème fraîche, and lemon juice in a bowl. Season to taste and stir until well combined.
- Serve: Slice the salmon en croûte into thick portions and serve with the herb sauce on the side.
Recipe Tips
- Drain the spinach well: After wilting the spinach, squeeze out as much water as possible. Wet spinach will make the pastry soggy.
- Keep the pastry cold: Always chill the pastry before baking. Cold pastry holds its shape better and bakes to a perfect crisp.
- Use the centre-cut salmon fillet: This ensures even cooking and fits neatly into the pastry for a uniform look.
- Preheat the baking sheet: A hot baking sheet helps the bottom of the pastry cook evenly and stay crispy.
- Don’t skip resting the salmon en croûte: Let it rest after baking to prevent the pastry from breaking when slicing and to allow the flavours to settle.
How To Store & Reheat Leftovers
- Refrigate: Wrap leftovers salmon en croûte in cling film or put it in an airtight container. Keep in the fridge for up to 2 days.
- Reheating: Reheat leftovers of Salmon en Croute by covering them with foil and baking at 350°F for 7 minutes until warmed through. Avoid microwaving to keep the pastry crisp.
Nutrition Facts
- Calories: 635
- Total Fat: 35g
- Saturated Fat: 13g
- Cholesterol: 92mg
- Sodium: 395mg
- Potassium: 410mg
- Total Carbohydrate: 49g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 27g
Try More Mary Berry Recipes:
Mary berry Salmon En Croûte Recipe
Description
This delicious Salmon en Croûte by Mary Berry is a show-stopping meal that’s surprisingly easy to make. With a creamy spinach filling, crispy golden puff pastry, and a tangy herb sauce, it’s perfect for special occasions or family dinners. You can easily adapt it with everyday ingredients, making it both flexible and impressive.
Ingredients
For the Spinach Filling:
For the Salmon:
For the Herb Sauce:
Instructions
- Wilt the spinach: Place the spinach in a heatproof bowl, pour boiling water over to wilt, then drain thoroughly and squeeze out excess water. Set aside to cool.
- Make the spinach filling: Mix the cooled spinach with cream cheese and egg yolk. Season with salt and pepper and combine well.
- Prepare the pastry: Dust your work surface with flour and roll out the puff pastry into a rectangle large enough to fully wrap the salmon fillet. Trim any excess pastry and set it aside for decoration.
- Assemble the salmon en croûte: Place the salmon fillet in the centre of the pastry. Season lightly, then sprinkle the chopped dill over the fish. Arrange the drained peppers over the salmon, followed by an even layer of the spinach filling.
- Seal the pastry: Beat the egg and milk together to make an egg wash. Brush the edges of the pastry with the egg wash. Fold the pastry ends over the fillet, then bring the sides up to meet in the centre. Crimp the edges to seal and brush the entire pastry with the egg wash.
- Add decoration: Use the reserved pastry trimmings to cut out shapes or letters. Arrange them on top of the pastry and brush again with the egg wash. Chill in the fridge for at least 30 minutes.
- Preheat the oven: Heat your oven to 220°C/200°C Fan/Gas 7 and place a large baking sheet inside to heat up.
- Bake the en croûte: Transfer the salmon en croûte on its baking paper to the hot baking sheet. Bake for 30–35 minutes until the pastry is golden brown and crisp underneath. Let it rest for 15 minutes at room temperature.
- Make the herb sauce: Mix the spring onions, sugar, chives, parsley, dill, crème fraîche, and lemon juice in a bowl. Season to taste and stir until well combined.
- Serve: Slice the salmon en croûte into thick portions and serve with the herb sauce on the side.
Notes
- Drain the spinach well: After wilting the spinach, squeeze out as much water as possible. Wet spinach will make the pastry soggy.
- Keep the pastry cold: Always chill the pastry before baking. Cold pastry holds its shape better and bakes to a perfect crisp.
- Use the centre-cut salmon fillet: This ensures even cooking and fits neatly into the pastry for a uniform look.
- Preheat the baking sheet: A hot baking sheet helps the bottom of the pastry cook evenly and stay crispy.
- Don’t skip resting the salmon en croûte: Let it rest after baking to prevent the pastry from breaking when slicing and to allow the flavours to settle.
Mary berry Salmon En Croûte Recipe