Mary Berry Salmon En Croute

Mary Berry’s Salmon En Croûte is made with salmon fillet, baby leaf spinach, full-fat cream cheese, chargrilled mixed peppers, and ready-rolled puff pastry. This delicious Salmon En Croûte recipe creates a tasty dinner that takes about 1 hour and 35 minutes to prepare and can serve up to 6 people.

Ingredients Needed

For the Spinach Filling:

• 225g/8oz baby leaf spinach
• 180g/6¼oz full-fat cream cheese
• 1 free-range egg yolk (white reserved for the salmon)
• Salt and freshly ground black pepper

For the Salmon:

• 1kg/2lb 4oz salmon fillet, skin, and bones removed
• Large bunch of fresh dill, chopped
• 280g jar chargrilled mixed peppers in oil, drained
• 1 free-range egg
• 1 tbsp milk
• 500g pack of ready-rolled puff pastry
• Flour, for dusting

For the Herb Sauce:

• 3 spring onions, finely chopped
• 1 tbsp caster sugar
• 1 tbsp snipped fresh chives
• 2 tbsp chopped fresh flatleaf parsley
• 1 tbsp chopped fresh dill
• 200g/7oz full-fat crème fraîche
• ½ lemon, juice only

How To Make Salmon En Croute

1. Make the Spinach Filling: Place spinach in a heatproof bowl, pour over boiling water, stir to wilt, then drain well. Squeeze excess water from the spinach and set aside to cool. Mix in cream cheese and egg yolk, season with salt and pepper.
2. Prepare the Salmon: Lay the salmon fillet on a board, season with salt and pepper, and cover with chopped dill. Place chargrilled peppers on top, then spread the spinach mixture evenly over the salmon.
3. Make the Egg Wash: In a bowl, whisk together the egg, milk, and reserved egg white until smooth.
4. Prepare the Pastry: Cut two-thirds of the pastry and refrigerate the remaining piece. Roll out the larger piece on a floured surface until it’s large enough to wrap around the fillet. Transfer the pastry to a sheet of baking paper, place the salmon in the center, and brush the edges with the egg wash.
5. Wrap the Salmon: Fold the ends of the pastry over the fillet and brush with egg. Bring the sides of the pastry together at the top, seal, and crimp the edges. Chill in the fridge for at least 30 minutes.
6. Bake: Preheat the oven to 220°C/200°C Fan/Gas 7 (425°F). Place a baking tray inside to heat. Roll out the remaining pastry, cut out shapes, and stick them to the top of the wrapped salmon. Brush the top with egg wash and bake for 30–35 minutes, until the salmon is cooked and the pastry is golden.
7. Make the Sauce: Combine all sauce ingredients in a bowl, season with salt and pepper, and stir to mix.
8. Serve: Allow the salmon en croûte to rest for about 15 minutes before slicing. Serve with the herb sauce.

Recipe Tips

• Chill the Pastry: After wrapping the salmon, chill the pastry in the fridge for at least 30 minutes. This helps it maintain its shape and prevents it from becoming soggy during baking.
• Check the Pastry Color: Keep an eye on the pastry while it bakes. If it browns too quickly, cover it with foil to prevent burning while the salmon cooks through.
• Season Well: Don’t skip seasoning the salmon and spinach filling. Proper seasoning enhances the overall flavor of the dish, making it more delicious.
• Let It Rest: Allow the salmon en croûte to rest for about 15 minutes after baking. This helps the filling set and makes it easier to slice without falling apart.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Salmon En Croûte cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. It can be refrigerated for up to 2 days.
• Freeze: If you want to freeze it, wrap the cooled Salmon En Croûte tightly in plastic wrap and then in foil or place it in a freezer-safe container. It can be frozen for up to 2 months. To thaw, place it in the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C/350°F. Place the leftover Salmon En Croûte on a baking tray and cover it loosely with foil to prevent the pastry from burning. Heat for about 15–20 minutes or until warmed through.

Nutrition Facts

Serving Size: 1 of 8-10 servings

• Calories: 521.9
• Total Fat: 25.3g
• Saturated Fat: 13.7g
• Cholesterol: 54.6mg
• Sodium: 580.8mg
• Potassium: 51.2mg
• Total Carbohydrate: 17.1g
• Dietary Fiber: 0.7g
• Sugars: 7.4g
• Protein: 6.8g

Try More Mary Berry Recipes:

• Mary Berry Ratatouille Recipe
• Mary Berry Key Lime Pie
• Mary Berry Hummingbird Cake
• Mary Berry Hoisin Chicken