Salmon En Croute is a French classic and simply translates to Salmon wrapped in a pastry crust. We add in a few extras to this tasty recipe.
None of you will have known this, but it was mine and Tom’s wedding anniversary last Sunday. With everything that’s going on at the moment we couldn’t plan to go for a fancy meal. So we decided to make ourselves something we had never had before.
In our first big shop we had bought 6 salmon fillets and froze them for future use, we decided to try something a little different. What the blog has made us realise is that we sometimes get stuck in a boring cycle of food. Obviously when we are back at work, we may fall back into that cycle, but for now, we will attempt to keep it as interesting and varied as we can.
This Salmon en Croute was a little decadent, as you know me and Tom do try and watch what we eat. But it was our anniversary! So what the hell…
Salmon En Croute?
As briefly mentioned at the top of page ‘En croute’ translates from French to English as Wrapped in Pastry. Probably the most famous En Croute recipe is the beef wellington, which if this goes well will be coming your way very soon. If only we had a whole beef tenderloin lying around.
For this recipe we’re using Philadelphia cream cheese, spinach, and salmon to create the layers. Served with some greens!
- 2 x Fillets (260g)
- 500g Puff Pastry
- 150g Spinach
- 1 x Onion (chopped)
- 1 x Garlic Clove (crushed)
- 1 x Tsp Parsley
- 1 x Tsp Basil
- 1 x Tsp Tarragon
- 1 x Tsp Dill
- 100g Philadelphia Soft Cheese
- 1 x Egg
- Plain Flour
- Small handful of Cress
- Pre-heat the oven to 200C
- Heat a large pan with a Tbsp of water - add your 150g spinach. Cook for 2-3 minutes
- Drain thoroughly and leave the spinach to dry on kitchen roll squeezing out excess water. Once that's done, chop it finely and place in a large bowl.
- Heat 1 x Tbsp of olive oil in a large pan, add the chopped onion and crushed garlic and fry for 5 minutes until soft.
- When the onion is soft, turn off the heat. Allow the pan to cool for a couple of minutes. Add in your drained spinach, 100g cream cheese. Sprinkle in your dill, tarragon, basil and parsley. Stir together and leave
- Lightly flour a clean work surface and roll out your pastry.
- Leaving an inch from the outer edge of the pastry, spread over your cream cheese and spinach mixture to cover the base.
- Place your salmon fillets side by side in one half of the pastry. Sprinkle with cress.
- Brush the edges of the pastry with the beaten egg.
- Fold the other half of the pastry over and cover the salmon.
- Press down on the edges to make sure it is all sealed. Trim away any excess pastry if needed. You can see from the photo I rolled my edges to create a handle style.
- Transfer to a baking tray lined with greaseproof paper then brush the remaining egg over the top of the pastry.
- Bake for 25 minutes on 200C or until golden brown.
- Leave to stand for 5 minutes.
- Remember to remove the skin before layering into the pastry and cooking.
- It does take a bit of time in the middle to layer and seal the pastry ready for baking.
Amount Per Serving: Calories: 951Total Fat: 58gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 71mgSodium: 525mgCarbohydrates: 86gFiber: 4gSugar: 2gProtein: 21g
Thank you for reading my Salmon en Croute recipe. It was a treat and I was really happy with how it came out. There’s maybe a bit of work to do on presentation but it tasted great!
If you like comfort foods and treating yourself you can scroll through some of our latest posts here. Or alternatively here are some of our combined most recent posts:
- Everything in Stir Fry Recipe
- Homemade Wagamama’s Chicken Ramen Bowl
- Chocolate Tahini Banana Bread
- Steak Sandwich with Red Onion & Mustard Mayonnaise
- Crab Linguine
Here’s one of my most recent blogs, any feedback would be appreciated. Thanks!