Delia Smith’s Salmon En Croute is made with salmon fillet, butter, plain flour, watercress, rocket, spinach, crème fraîche, and lemon juice. This delicious Salmon En Croute recipe creates a tasty dinner that takes about 50 minutes to prepare and can serve up to 4 people.
Delia Smith Salmon En Croute Ingredients
For the Quick Flaky Pastry:
- 75g (2.6 oz) butter or block margarine
- 110g (3.9 oz) plain flour
- A pinch of salt
- Cold water to mix
For the Filling:
- 450g (1 lb) piece of salmon fillet, skinned and boned, cut into 4 even-sized steaks (or 4 skinless and boneless salmon fillets, approx. 110g / 3.9 oz each)
- 10g (0.35 oz) butter
- 140g (5 oz) packet watercress, rocket, and spinach salad (remove any large stalks)
- 1 rounded tablespoon crème fraîche
- 1 dessertspoon (1 teaspoon) lemon juice
- Whole nutmeg, freshly grated
- Salt and freshly milled black pepper
How To Make Delia Smith Salmon En Croute
- Prepare the Quick Flaky Pastry: Place butter, flour, and a pinch of salt in a bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add cold water gradually to form a dough. Chill.
- Prepare the Filling: Heat a frying pan, add butter, and then the salad leaves. Wilt for about 1 minute. Drain in a sieve, press out excess moisture with a wooden spoon, and then with kitchen paper. Transfer to a bowl.
- Mix Filling: Stir crème fraîche, lemon juice, freshly grated nutmeg, salt, and pepper into the wilted greens.
- Assemble the Parcels: Divide chilled pastry into 4 pieces. Roll each piece thinly into an oblong shape (approx. 21cm x 15cm / 8.3 in x 5.9 in, adjust according to salmon size). Spread a quarter of the greens mixture in the center of each pastry. Place a salmon fillet on top. Damp corners of pastry with water, fold over the edges and seal well. Turn parcels over and place them on a parchment-lined tray. Chill until ready to bake.
- Bake: Preheat oven to 220°C (Gas Mark 7) / 425°F. Place parcels on a baking sheet. Make 3 diagonal slashes on top, and brush with beaten egg. Bake for 20 minutes on a high shelf until crisp and golden.
- Serve: Serve with hollandaise sauce flavored with freshly chopped dill. Enjoy!
Recipe Tips
- Chill the Pastry: Keep the pastry cold by chilling it for at least 30 minutes before rolling. This helps it stay flaky.
- Drain Greens Well: After cooking the greens, press out as much liquid as you can. Too much moisture can make the pastry soggy.
- Size the Pastry Right: Roll the pastry a bit larger than the salmon fillets to wrap them completely without gaps.
- Seal the Edges: Press the edges of the pastry firmly to keep the filling from leaking out while baking.
- Brush with Egg: Brush the top of each parcel with beaten egg before baking for a golden, crisp finish.
What To Serve With Salmon En Croute?
This crispy Salmon En Croute pairs well with a fresh green salad, steamed asparagus, roasted baby potatoes, or sautéed spinach. It also can be served alongside a light lemon sauce, dill sauce, or a simple mixed vegetable medley for a tasty dinner.
How To Store Leftovers Salmon En Croute?
- Refrigerate: Let the leftover Salmon En Croute cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the cooled Salmon En Croute tightly in plastic wrap and then in foil. Freeze for up to 1 month. To thaw, place it in the fridge overnight before reheating.
How To Reheat Leftovers Salmon En Croute?
- In The Oven: Preheat the oven to 180°C (350°F). Put the salmon en croute on a baking sheet and cover it with foil. Bake for 15-20 minutes until it’s hot and the pastry is crispy.
- In The Microwave: Put the salmon en croute on a microwave-safe plate. Cover it with a microwave-safe lid or wrap. Heat on high for 2-3 minutes until warm.
- In The Air Fryer: Preheat the air fryer to 180°C (350°F). Place the salmon en croute in the basket and heat for 6-8 minutes until the pastry is crispy and the filling is hot.
Delia Smith Salmon En Croute Nutrition Facts
Serving Size: 1 parcel (approximately 1/4 of the recipe)
- Calories: 500
- Total Fat: 27g
- Saturated Fat: 13g
- Cholesterol: 95mg
- Sodium: 600mg
- Potassium: 600mg
- Total Carbohydrate: 39g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 22g
Try More Delia Smith Recipes:
- Delia Smith All In One Chocolate Cake
- Delia Smith Apple Cake
- Delia Smith Fruit Salad
- Delia Smith Blackcurrant Jam Recipe
Delia Smith Salmon En Croute
Description
Delia Smith’s Salmon En Croute is made with salmon fillet, butter, plain flour, watercress, rocket, spinach, crème fraîche, and lemon juice. This delicious Salmon En Croute recipe creates a tasty dinner that takes about 50 minutes to prepare and can serve up to 4 people.
Ingredients
For the Quick Flaky Pastry:
For the Filling:
Instructions
- Prepare the Quick Flaky Pastry: Place butter, flour, and a pinch of salt in a bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add cold water gradually to form a dough. Chill.
- Prepare the Filling: Heat a frying pan, add butter, and then the salad leaves. Wilt for about 1 minute. Drain in a sieve, press out excess moisture with a wooden spoon, and then with kitchen paper. Transfer to a bowl.
- Mix Filling: Stir crème fraîche, lemon juice, freshly grated nutmeg, salt, and pepper into the wilted greens.
- Assemble the Parcels: Divide chilled pastry into 4 pieces. Roll each piece thinly into an oblong shape (approx. 21cm x 15cm / 8.3 in x 5.9 in, adjust according to salmon size). Spread a quarter of the greens mixture in the center of each pastry. Place a salmon fillet on top. Damp corners of pastry with water, fold over the edges and seal well. Turn parcels over and place them on a parchment-lined tray. Chill until ready to bake.
- Bake: Preheat oven to 220°C (Gas Mark 7) / 425°F. Place parcels on a baking sheet. Make 3 diagonal slashes on top, and brush with beaten egg. Bake for 20 minutes on a high shelf until crisp and golden.
- Serve: Serve with hollandaise sauce flavored with freshly chopped dill. Enjoy!
Notes
- Chill the Pastry: Keep the pastry cold by chilling it for at least 30 minutes before rolling. This helps it stay flaky.
- Drain Greens Well: After cooking the greens, press out as much liquid as you can. Too much moisture can make the pastry soggy.
- Size the Pastry Right: Roll the pastry a bit larger than the salmon fillets to wrap them completely without gaps.
- Seal the Edges: Press the edges of the pastry firmly to keep the filling from leaking out while baking.
- Brush with Egg: Brush the top of each parcel with beaten egg before baking for a golden, crisp finish.
Delia Smith Salmon En Croute