salmon en croute

Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in crisp puff pastry with a pickled cucumber side

Next level salmon en croûte

flaky sea salt

demerara sugar

skinless, boneless salmonfillets

watercress,chopped

cream cheese

tbsp fresh dillsprigs, chopped

lemon,zested and juiced

smoked salt(optional)

block all-butter puff pastry

flour,for dusting

eggs,yolks only, beaten

cucumber,peeled, halved, deseeded and sliced

red onion,finely sliced

milliliters cider vinegar

tbsp sugar

The day before you want to assemble the en croûte, mix the salt and sugar in a bowl. Scatter half of the mix over a tray, then lay one of the salmon fillets on top, skinned-side down, and scatter with more of the salt mix. Lay the second fillet on top, skinned-side up, and sprinkle over the rest of the salt mix. Cover, then place another tray on top. Weigh the tray down with a couple of tins and put in the fridge for up to 48 hrs, or for at least 12 hrs (the longer you leave it, the firmer the salmon will be).

When you’re ready to assemble the en croûte, unwrap the salmon fillets, rinse them in cold water and dry with kitchen paper, then set aside. Put the watercress, cream cheese, dill, lemon zest and juice, smoked salt (if using) and a generous grinding of pepper into a bowl and mix well, then set aside.

Line a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> with parchment. <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">Roll out</a> half of the pastry on a lightly floured surface so it’s 2.5cm larger in diameter than the salmon fillet, then drape it over the lined baking tray. Place one of the fillets on the pastry, skinned-side down, and spread with the cream cheese mix, then lay the second fillet on top, skinned-side up. Brush the edge of the pastry with a little of the beaten yolk. Roll out the rest of the pastry to fit, then drape it over the salmon and tuck it in at the sides. Trim the edges and crimp or press with a fork to seal. Brush with more beaten yolk, then put the en croûte in the fridge for 30 mins before using a spoon to create a scale-like effect along the top of the pastry. Chill for up to 24 hrs or for at least another 30 mins.

Heat oven to 220C/200C fan/gas 7. Bake for 20 mins, then glaze with the remaining yolk. Lower the heat to 180C/160C fan/gas 4 and bake for 20 mins more, then remove and leave to stand for 10 mins.

To make the pickle, put the cucumber and onion in a bowl. Tip the vinegar, sugar and a pinch of salt into a pan and bring to the boil. Once the sugar has dissolved, pour over the veg, toss well and set aside. Can be made up to two days ahead and kept in the fridge. Slice the en croûte into six portions and serve with the pickled veg on the side.

Salmon Wellington is an easy but impressive recipe you can prep ahead for entertaining. Salmon wrapped in puff pastry with spinach, then baked until golden, this salmon en croute is to die for!

Salmon Wellington

unsalted butter

Dijon mustard

lemon

salt

black pepper (divided)

thyme

extra virgin olive oil

baby spinach

garlic (minced)

Parmesan cheese

puff pastry (thawed in the refrigerator)

salmon

Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Leave the salmon in the refrigerator.

Melt the butter in a small bowl or saucepan. Stir in the Dijon, lemon zest, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.

Heat the oil in a large, nonstick skillet. Add the spinach in large handfuls, cooking until it wilts, about 1 minute. Stir in the garlic, thyme, remaining 1/2 teaspoon salt and ¼ teaspoon pepper. Stir in the Parmesan. Remove from the heat and let cool.

In a small bowl, lightly beat the egg yolk with 1 teaspoon water to act as an egg wash. Set aside.

Place the puff pastry on a lightly floured work surface and roll it into a 12x14-inch rectangle. With a sharp knife, cut the puff pastry in half crosswise so you are left with two rectangles that are 12 x 7 inches each.

Remove the salmon fillets from the refrigerator and place on a plate. Brush the tops of the fillets liberally with the butter mixture, then place each fillet, butter-side down, in the center of a piece of puff pastry. Spoon half of the cooled vegetables over the top.

Fold one side of the puff pastry over the top of the fillet like a flap, so that it partially covers it, then brush the top of the flap with egg wash. Fold the next side, adhering it to the first if the flaps are large enough to touch (the egg wash should act as a “glue”), then brush its top with egg wash. Repeat until all 4 sides are folded over. It should be as if you are wrapping up the salmon like a delicious present. Don’t stress over the order of the flaps. As long as it’s well sealed and covers the salmon, you’re golden. Carefully flip the salmon over and transfer it to the prepared baking sheet, with the folded side underneath. Repeat with the second fillet.

Brush the tops of the puff pastry with egg wash, then with a sharp knife, score shallow, diagonal lines in each direction in a crosshatch pattern.

Bake the salmon for 20 to 25 minutes, or until the pastry turns golden brown.  Let cool a few minutes on the baking sheet. Serve hot.

https://content.jwplatform.com/videos/TbTpGbaJ.mp4

This majestic fish pie makes a brilliant dinner party centrepiece which can be prepared ahead

Salmon Coulibiac

eggs

butter

blocks all-butter puff pastry

egg,beaten,

onion,finely

cumin seeds

coriander seeds

cardamom pods

star anise

basmati rice

bay leaf

cinnamon stick

fish stockor water

lemon,juice ½

dill

Salmon coulibiac

First, get everything prepared. Boil a pan of salted water, add the eggs and cook for 8 mins exactly. Drain and cool under cold water, then peel and set aside.

Heat half the butter in a non-stick frying pan and sizzle the slices of salmon for 1 min on each side (Pic 1), just to firm up the fillets but not cook them all the way through. Lift the salmon onto a plate.

Now cook the rice. Melt the rest of the butter in the same pan. Add the onion, cumin and coriander seeds, cardamom and star anise, then gently fry for 8 mins until golden. Stir in the rice and add the bay leaf and cinnamon stick (Pic 2), then pour over the stock and season generously. Cover and bring to the boil, then lower the heat to its lowest setting and continue to cook for 10 mins. Turn off the heat and leave covered for 10 mins, then stir through the lemon zest and juice. Set aside to cool. This can be done several hrs in advance. Once cool, stir though the chopped dill.

To assemble the pie, roll out one of the pieces of pastry to a rectangle as wide but a third longer than this magazine (23 x 40cm), then lay on a baking tray. Pack half the rice along the middle of the pastry, discarding the star anise and cinnamon as you do so, leaving a good 5cm border around the edge. Lay the salmon over the rice, then slice the eggs and lay those over the whole salmon layer (Pic 3). Top the eggs with the remaining rice and use your hands to gently pack everything down to a firm, even shape. Brush any stray grains of rice off the border, then brush the border with beaten egg,

Roll the second piece of pastry out to a rectangle slightly larger than the first. Drape over the coulibiac and gently press the edges to seal the 2 pastry sheets together. Trim the edges to neaten and crimp with your fingers or press down with a fork. The uncooked pie can now be chilled, on the baking sheet, for a day or frozen for up to 2 months.

To cook, heat oven to 220C/200C fan/ gas 7. Brush the pie all over with beaten egg and, if you want, lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don’t cut all the way through (Pic 4). Bake for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and continue to cook for 20 mins until golden brown. Leave to rest for 10 mins, then serve in thick slices with a bowl of Dill cream or Herb salsa (see recipes, below).

Need a dinner party showstopper? Gordon Ramsay's simple yet impressive flaky salmon en croûte is hard to beat. Find it here

Gordon Ramsay's salmon en croûte recipe

side of salmon, about 900 grams, skinned

olive oil

g unsalted butter, softened

basil leaves

dill leaves

Sea salt

black pepper

tbsp. wholegrain mustard

500 g shortcrust pastry

Plain flour, to dust

egg yolk, beaten

Salmon Wellington is an elegant dish that will impress everyone! This salmon Wellington is made with store-bought puff pastry, and it&#039;s surprisingly easy to make at home.

Salmon Wellington with Puff Pastry (Salmon en Croute)

puff pastry sheets (thawed according to package directions)

yellow onion, finely diced

garlic cloves, finely minced

white wine

baby spinach leaves (loosely packed)

¼ grated parmesan cheese

breadcrumbs

Salt and pepper

egg egg wash)

milk (for egg wash, I used whole milk)

Make sure the salmon filets (skin removed) are refrigerated until you’re ready to assemble. The salmon needs stay cold (see note below), so don’t let it sit on your counter for too long.

Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper, and set aside.

In a large skillet, melt butter over medium heat. Stir in the diced onions and minced garlic, and saute until fragrant, about 2 minutes. Add the white wine and cook it off for a few minutes, stirring, until reduced.

Stir in cream cheese until softened and lightly melted.

Add spinach, parmesan, and breadcrumbs. Stir until spinach is wilted. Season with salt and pepper to taste. Remove from heat and set aside. It will look a bit crumbly.

Make the cream cheese and spinach filling

Make the egg wash: In a small bowl, whisk the egg with 1 teaspoon of milk until evenly combined. Set aside.

Using a rolling pin, roll out the puff pastry sheets and cut into rectangles, large enough to fit each piece of salmon in the center - there should be 3 inches around the edges from the salmon. Note: I used Pepperidge Farm&#39;s puff pastry brand, which comes with 2 sheets. I cut each sheet in half, so had 4 sheets in total.

Remove the portioned salmon filets from the fridge. Pat them dry thoroughly with paper towel. Season salmon with salt and pepper to taste. Tip: Patting dry the salmon thoroughly will prevent the puff pastry from getting soggy.

Place salmon filet onto the rolled out puff pastry sheet, in the center. Top with the cream cheese and spinach mixture evenly.

Brush all the borders with the prepared egg wash. This will act as the “glue” for the puff pastry. Fold over the long edges over the salmon, and lightly pinch to seal. Then brush the short ends with more egg wash, and fold them over to seal. Repeat with the remaining salmon filets.

Transfer the assembled salmon Wellington to the lined sheet pan, seam side down. Using a paring knife, cut slits on the puff pastry over the top, in a crosshatch pattern. Then, brush the top with more egg wash. Tip: Cutting slits over the top ensures there&#39;s proper ventilation for the steam to escape and prevents sogginess.

Bake for 20-23 minutes, until golden brown on top. Tip: Try not to open too much, as the puff pastry needs full heat to properly bake - this will also prevent the bottom from getting soggy.

Serve warm. Enjoy!

Assemble and bake

This puff pastry wrapped salmon, also know as salmon en croûte, is an incredible meal - easy and fancy! Buttery salmon is topped with creamed spinach and wrapped in a puff pastry crust. It&#039;s impressive but not that difficult to make!

Salmon en Croûte

shallot, (diced)

garlic cloves, (minced)

kosher salt and pepper

parmesan cheese

lemon juice

(2 pound) salmon filet,

puff pastry, (thawed if frozen)

Preheat the oven to 425 degrees F.

Heat the butter in a large skillet over medium heat. Add the shallot and garlic with a big pinch of salt and pepper. Cook for 2 to 3 minutes until slightly softened. Stir in the spinach. Cook, stirring often, until the spinach wilts. Once wilted, stir in the cream cheese until melted. Stir in the parmesan cheese and the lemon juice.

Place the sheet of puff pastry on a baking sheet. I like to lay a bed of creamed spinach right in the center, about the size (or slightly smaller) than the salmon filet. Season the salmon all over with salt and pepper. Place it right on top of the spinach.

Wrap up the puff pastry, folding in all sides until the salmon is covered. Gently flip it over so the seams are on the bottom. Brush the pastry all over with the egg wash - on the tops and side. Score the pastry a few times on top.

Bake the pastry for 25 to 30 minutes, until golden and crisp on the outsides. Remove and let cool for 5 to 10 minutes. Slice and serve!

Mary shows you how to make the perfect salmon en croûte. It's a great choice for a buffet table or party when you have lots of mouths to feed. This recipe uses roasted red peppers from a jar and a creamy spinach filling that will taste of summer all year round.

Salmon en croûte

225 grams/8 ounces baby leaf spinach

180 grams/6¼oz full-fat cream cheese

salt and black pepper

dill,

jar chargrilled mixed peppers

free-range egg

tbsp milk

pack ready-rolled puff pastry

flour,

spring onions, finely chopped

tbsp caster sugar

tbsp snipped fresh chives

parsley

200 grams/7 ounces full-fat crème fraîche

½ lemon, juice only

This Salmon Wellington recipe (salmon en croute) is made with a golden buttery puff pastry crust, wild salmon, and a creamy spinach filling with lemon zest and dill. It can be made a day ahead, and baked right before serving. 

puff pastry

pepper

shallot, finely diced

garlic, roughly chopped

baby spinach, chopped

cream cheese,

¼ teaspoon salt, more as needed

lemon zest

milk

Thaw puff pastry

overnight in the fridge. Then place on the counter 10 minutes before rolling. 

Make the Filling

In a large skillet or pan, heat olive oil over medium heat. Add shallot and garlic and saute until fragrant, about 3-4 minutes.  Lower heat and add the chopped spinach, stirring and wilting. Add the dill and cream cheese, turn off the heat, and stir until the cream cheese is fully incorporated. Add salt pepper, and lemon zest and set aside.  Let this sit for 5 -10 minutes, then mix in the egg yolk. You could do this all ahead and refrigerate overnight. 

Make the egg wash

In a small bowl, whisk one egg with a splash of half and half, and whisk well, set aside. 

Assemble

On a floured parchment paper, gently unfold the puff pastry. Flour the top of it and roll it out just a little, to fit the salmon- you don&#8217;t want it too thin, see notes.  (Make sure your puff pasty will fit over the top of the salmon+filling with 1 inch around all three sides-otherwise you&#8217;ll need two sheets). 

Season the salmon generously with salt and pepper on both sides. Place the salmon on one side of the puff pastry, leaving an inch of space around it to seal. Brush the salmon with the dijon mustard. 

Spoon the spinach filling over the salmon. Smooth it out as best you can. Brush the egg wash lightly on all exposed puff pastry, then carefully fold it over the salmon, pressing out any air bubbles, before sealing. Then, press the edges together with the side of your hand.  Trim to 1/2 inch. Crimp the edges. Brush the top of the pastry with egg wash, as well as the edges. Cut or crosshatch the top to create a design if you like. ( I used the back of a spoon to create a fish scale pattern, then cut these with a sharp paring knife).

Slide it onto a plate or platter ( with the parchment) and refrigerate for 30 minutes.

Place a sheet pan in the oven and preheat the oven to 400F

( 375F convection). When ready to bake,  slide the salmon with the parchment onto the hot sheet pan, and bake in the middle of oven the until beautifully golden, about 30-35 minutes. Turn halfway through if need be.

Let stand 5-10 minutes, slice into pieces, and serve. 

This was absolutely amazing.! The spinach mixture that topped the salmon was so flavourful. Just delicious (I would definitely serve that as a side on it’s own for another occasion). 
Very easy to put together and so wonderful to be able to prepare ahead. Thanks again for another winning recipe.!

Well that was delicious. Recipe was super easy to follow and it turned out juicy and flavorful. Will definitely make again!!!

Hi, it was very tasty!  The only issue was the top didn't look like yours. It was almost translucent. I did end up using 2 sheets so it wasn't thin. I didn't know why it looked like that. Any idea?. Thank you!.

Tested it this week so that I can make it for an upcoming bridal shower. It was great! Thank you also for recommendation on the puff pastry dough. It was worth the extra drive to find it.

I had a difficult time with the pastry sheets. I think I let it thaw to long. With flour and the rolling pin, I was able to work with it. It spite of that difficulty, it taste really good. I will make it again.

https://content.jwplatform.com/videos/DM6xI9s8.mp4

This Salmon Wellington recipe, (aka salmon en croute) is made with wild salmon and a fresh spinach filling with lemon zest and fresh dill, baked in a golden, flaky puff pastry crust.

Top 8 salmon en croute recipes from across the web

The most viewed salmon en croute recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Next level salmon en croûte

Salmon Wellington

Salmon Coulibiac

Gordon Ramsay's salmon en croûte re...

Salmon Wellington with Puff Pastry ...

Salmon en Croûte

Salmon en croûte

Salmon Wellington

Top 8 salmon en croute recipes from across the web

The most viewed salmon en croute recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Next level salmon en croûte

Salmon Wellington

Salmon Coulibiac

Gordon Ramsay's salmon en croûte re...

Salmon Wellington with Puff Pastry ...

Salmon en Croûte

Salmon en croûte

Salmon Wellington

The most viewed salmon en croute recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine