Hairy Bikers Salmon En Croute is made of salmon, puff pastry, spinach, cream cheese, Parmesan, dill, and panko breadcrumbs. It serves six and takes about 50-60 minutes to prepare and bake, offering a sophisticated, flavorful dish.
More Hairy Bikers Recipe:
đ Why You’ll Love This Salmon En Croute Recipe:
- Elegant Presentation: The golden, flaky puff pastry wrapped around the salmon makes for a visually stunning dish that’s sure to impress guests and elevate any dining occasion.
- Delicious Flavors: The combination of tender, moist salmon with the creamy, cheesy spinach mixture and the rich, buttery pastry creates a symphony of flavors in every bite.
- Texture Contrast: Enjoy the contrast between the soft salmon, the creamy filling, and the crisp outer shell of the pastry, which together provide a delightful sensory experience.
- Nutritious: Salmon is rich in omega-3 fatty acids, protein, and vitamins, making this dish a healthy option that doesn’t sacrifice flavor.
- Satisfying Meal: Paired with a side of vegetables or a light salad, this recipe makes for a fulfilling and balanced meal.
â What Is Hairy Bikers Salmon En Croute Recipe?
Hairy Bikers Salmon En Croute is a dish featuring salmon wrapped in puff pastry with a creamy spinach, cheese, and herb filling, baked until golden. It’s a flavorful, elegant meal perfect for special occasions.
đ§ Hairy Bikers Salmon En Croute Ingredients
- 1 (1-lb.) salmon fillet, about 1″ thick
- Kosher salt
- 2 tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 5 oz. baby spinach
- 4 oz. cream cheese
- 1/2 c. grated Parmesan
- 1 tsp. dried dill
- 3/4 c. panko bread crumbs, divided
- Freshly ground black pepper
- 1 (15″ x 10″) sheet puff pastry, room temperature (preferably Pepperidge Farm)
- 1 large egg, beaten to blend
đ„ How To Make Hairy Bikers Salmon En Croute
- Warm the oven up to 400°. Season the salmon all over with a lot of salt. Put on a plate and chill in the fridge for about 15 minutes.
- In the meantime, heat the oil in a big skillet over medium-low heat until it shimmers. Add the onion, garlic, and a large pinch of salt. Cook, stirring every now and then, for about 5 minutes, or until the onion is clear. Stir in the spinach until it turns bright green and starts to wilt.
- Add the cream cheese, Parmesan, and dill. Cook, stirring often, for about 2 minutes, or until the cheeses melt and are mixed together.
- Add 1/2 cup of panko and stir the mixture. Cook, stirring often, for another two minutes or until it gets thicker. Season with salt and pepper.
- First, rinse the fish in cold water to get rid of the salt. Then, use paper towels to dry it. Put a puff pastry sheet on a cutting board and put the salmon in the middle of it. (Each side of the salmon should have about 2″ of dough.)
- Add salt to the salmon. Pour the spinach mixture over the salmon, making sure it stays in the middle of the fish. Spread it out on a flat surface. Add the last 1/4 cup of panko on top of the spinach mixture.
- The long sides of the dough should be folded over the salmon, and then the short ends should be folded up. Place open side down on a baking sheet lined with parchment paper.
- Spread an egg wash over the whole thing, and then score the top of the dough with narrow transverse lines.
- It will take 25 to 35 minutes of baking until the pastry is golden brown and an instant-read thermometer put into the thickest part of the salmon reads 140°. Put the fish on a platter and cut it into pieces.
đ Recipe Tips:
- Salmon Quality: Use fresh, high-quality salmon for the best flavor and texture. If the salmon has skin, remove it before assembling.
- Seasoning the Salmon: Don’t skip the step of salting and chilling the salmon. It helps to season the fish thoroughly and firms it up for easier handling.
- Sautéing Vegetables: Cook the onions and garlic slowly to fully develop their sweetness and avoid burning, which can introduce a bitter taste.
- Spinach Handling: Make sure to drain the cooked spinach well to remove excess moisture, which could make the pastry soggy.
- Cheese Mixture: Adjust the amount of cream cheese and Parmesan based on your preference for creaminess and flavor. The mixture should be well combined and spreadable.
- Puff Pastry Tips: Ensure the puff pastry is just at room temperature for easy unfolding and shaping. If it gets too warm, it may become difficult to handle and won’t puff as well.
đ„ What To Serve Salmon En Croute?
Serve Salmon En Croute with a light, citrusy salad, steamed asparagus or green beans, buttery new potatoes, or a tangy dill sauce to complement the rich flavors of the salmon.
đ How To Store Leftovers Salmon En Croute?
- Refrigerate: Place cooled leftovers Salmon En Croute in an airtight container and store in the refrigerator for up to 2 days.
- Freeze: Wrap the cooled salmon securely in foil or plastic wrap, then place in a freezer bag and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
đ„” How To Reheat Leftovers Salmon En Croute?
- Oven: Preheat to 350°F. Place the Salmon En Croute on a baking sheet and cover loosely with foil heat for 10-15 minutes or until warmed through.
- Microwave: Place a piece on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 30-second intervals until heated, usually for 1-2 minutes total.
FAQ’S
How do I prevent the Salmon En Croute pastry from getting soggy?
To prevent a soggy pastry, ensure your filling is not too wet you can also chill the assembled but unbaked En Croute for about 15 minutes before baking to firm up the pastry, baking on a preheated baking sheet can help cook the bottom crust faster.
Can I make Salmon En Croute ahead of time?
Yes, you can assemble the Salmon En Croute and keep it refrigerated for a few hours before you need to bake it. Just make sure to cover it well so the pastry doesn’t dry out. It’s best baked fresh, though, for the crispiest pastry.
How do I know when Salmon En Croute is done baking?
The pastry should be golden brown and puffed up het salmon inside should reach an internal temperature of 145°F when checked with a meat thermometer. Avoid overbaking, as the salmon can become dry.
Is Salmon En Croute suitable for special diets?
While it’s not suitable for vegan or vegetarian diets, it can be adapted for gluten-free diets by using gluten-free puff pastry. Always check individual dietary needs and ingredients carefully.
How can I make a lighter version of Salmon En Croute?
For a lighter version, you can use a lower-fat cream cheese in the filling and a lighter pastry option if available. Also, focus on serving it with fresh, light sides.
Try More Hairy Bikers Recipe:
- Hairy Bikers Chicken And Mushroom Risotto
- Hairy Bikers Gammon Orange Juice
- Hairy Bikers Jerk Chicken With Allspice Berries
Hairy Bikers Salmon En Croute Nutrition Fact
Amount Per Serving
- Calorie: 619 kcal
- fat: 43g
- saturates: 16g
- carbs: 24g
- sugars: 5g
- fibre: 3g
- protein: 32g
- salt: 2.1g
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Hairy Bikers Salmon En Croute
Description
Hairy Bikers Salmon En Croute is made of salmon, puff pastry, spinach, cream cheese, Parmesan, dill, and panko breadcrumbs. It serves six and takes about 50-60 minutes to prepare and bake, offering a sophisticated, flavorful dish.
Ingredients
Instructions
- Warm the oven up to 400°. Season the salmon all over with a lot of salt. Put on a plate and chill in the fridge for about 15 minutes.
- In the meantime, heat the oil in a big skillet over medium-low heat until it shimmers. Add the onion, garlic, and a large pinch of salt. Cook, stirring every now and then, for about 5 minutes, or until the onion is clear. Stir in the spinach until it turns bright green and starts to wilt.
- Add the cream cheese, Parmesan, and dill. Cook, stirring often, for about 2 minutes, or until the cheeses melt and are mixed together.
- Add 1/2 cup of panko and stir the mixture. Cook, stirring often, for another two minutes or until it gets thicker. Season with salt and pepper.
- First, rinse the fish in cold water to get rid of the salt. Then, use paper towels to dry it. Put a puff pastry sheet on a cutting board and put the salmon in the middle of it. (Each side of the salmon should have about 2″ of dough.)
- Add salt to the salmon. Pour the spinach mixture over the salmon, making sure it stays in the middle of the fish. Spread it out on a flat surface. Add the last 1/4 cup of panko on top of the spinach mixture.
- The long sides of the dough should be folded over the salmon, and then the short ends should be folded up. Place open side down on a baking sheet lined with parchment paper.
- Spread an egg wash over the whole thing, and then score the top of the dough with narrow transverse lines.
- It will take 25 to 35 minutes of baking until the pastry is golden brown and an instant-read thermometer put into the thickest part of the salmon reads 140°. Put the fish on a platter and cut it into pieces.
Notes
- Salmon Quality: Use fresh, high-quality salmon for the best flavor and texture. If the salmon has skin, remove it before assembling.
- Seasoning the Salmon: Don’t skip the step of salting and chilling the salmon. It helps to season the fish thoroughly and firms it up for easier handling.
- Sautéing Vegetables: Cook the onions and garlic slowly to fully develop their sweetness and avoid burning, which can introduce a bitter taste.
- Spinach Handling: Make sure to drain the cooked spinach well to remove excess moisture, which could make the pastry soggy.
- Cheese Mixture: Adjust the amount of cream cheese and Parmesan based on your preference for creaminess and flavor. The mixture should be well combined and spreadable.
- Puff Pastry Tips: Ensure the puff pastry is just at room temperature for easy unfolding and shaping. If it gets too warm, it may become difficult to handle and won’t puff as well.