Salmon En Croute
Salmon En Croute
A whole salmon portion wrapped in golden puff pastry with a herbed cream cheese filling. Looks impressive, but it's a straightforward bake once the parcel is sealed.
15 Mins. 20-25 Mins. 2-3
🛒 Ingredients:
- 2 salmon portions (180-200g each, any shape), skin removed
- Salt & pepper
- 1 tsp olive oil
- 2 tbsp cream cheese or soft herb cheese
- 1 tsp Dijon mustard
- 1 tbsp chopped parsley
- 1 tsp lemon zest
- 1 sheet puff pastry
- 1 beaten egg, for brushing
👨🍳 Instructions:
- Preheat oven to 200°C.
- Remove the skin from the salmon portions, then pat the flesh dry and season with salt and pepper.
- Mix cream cheese, mustard, parsley, and lemon zest in a small bowl.
- Cut puff pastry into two rectangles, sized to comfortably wrap each portion.
- Spread the filling in the centre of each pastry piece.
- Place a salmon portion on top of the filling, drizzle lightly with olive oil.
- Fold the pastry over the salmon and seal the edges firmly, pressing to remove any air pockets.
- Brush with beaten egg.
- Bake 20-25 minutes until the pastry is deep golden and puffed. If you want to double check, a thin skewer inserted briefly into the centre should meet little resistance and come out warm.
🍽️ Serving Suggestions:
Slice through the pastry to reveal the salmon inside, and serve with a wedge of lemon or a small spoonful of extra Dijon mustard on the side. A simple green vegetable and boiled or roasted potatoes round out the plate nicely.
✨ Pro Tip:
- Seal the pastry edges well, a gap lets filling leak out and steam escape, which can leave the pastry soggy on the bottom. If your portion is on the thicker side, add a couple of minutes to the bake; a thinner tail-end piece will need slightly less.
- Remove the skin before wrapping, it won't crisp inside the pastry the way it would in a pan, and can turn slightly rubbery once baked. If you'd rather not do this yourself, just ask us to remove the skin when you order.
🔍 Educational Notes
- Salmon en croûte works well for portions of any shape because the pastry encloses the fish completely, so head-end, mid-section, and tail pieces all cook evenly once wrapped. If you'd like a specific size or shape for a dish like this, we can cut to your requirements with a little notice.
- Puff pastry acts as a buffer between the oven's heat and the fish, which makes this a fairly forgiving way to cook salmon compared to a dry pan-sear.
This recipe uses:
We're not here to sell you meat. We're here to make you better at buying it.
— The Meat Guy Hong Kong