Mary Berry Salmon En Croute

Mary Berry’s Salmon En Croute is made with salmon fillets, puff pastry, cream cheese, Dijon mustard, and fresh herbs. It serves six and takes about 45 minutes to prepare and bake, resulting in a beautifully golden and flaky dish.

Try More Mary Berry Recipes:

• Mary Berry Salmon Mousse
• Mary Berry Salmon And Asparagus Quiche
• Mary Berry Salmon And Broccoli Quiche

🧡 Why You’ll Love This Salmon En Croute Recipe:

• Rich and Flavorful: The combination of creamy filling with Dijon mustard, fresh dill, parsley, and garlic infuses the salmon with rich and vibrant flavors that complement the fish beautifully.
• Simple Yet Sophisticated: Despite its sophisticated appearance, this dish is surprisingly easy to prepare, making it accessible for cooks of all skill levels.
• Nutritious: Salmon is rich in omega-3 fatty acids, protein, and vitamins, making this dish not only delicious but also good for your health.
• Quick Cooking Time: The actual active cooking time is relatively short, making it a great option for a gourmet meal without spending hours in the kitchen.
• Satisfying Meal: Paired with a simple side salad or some steamed vegetables, Salmon En Croute makes a filling and satisfying meal.

❓ What Is Mary Berry’s Salmon En Croute Recipe?

Mary Berry’s Salmon En Croute features salmon fillets wrapped in puff pastry with a creamy filling of cream cheese, Dijon mustard, dill, parsley, and garlic. It’s baked until golden and served warm, making a visually impressive and delicious dish.

🐠 Mary Berry Salmon En Croute Ingredients

• 2 salmon fillets (about 6 ounces each)
• Salt and pepper, to taste
• 1 sheet of puff pastry, thawed
• 2 tablespoons of Dijon mustard
• 4 tablespoons of cream cheese
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 clove garlic, minced
• 1 egg, beaten (for egg wash)

Optional filling variations:

• Spinach and ricotta
• Mushroom duxelles
• Asparagus spears

🍛 How To Make Mary Berry Salmon En Croute

1. Preheat your oven to 400°F (200°C). In a small bowl, mix the cream cheese, Dijon mustard, fresh dill, parsley, and minced garlic. This will be your filling to add flavor to the salmon.
2. Season the salmon fillets with salt and pepper on both sides. On a lightly floured surface, roll out the puff pastry into a rectangle large enough to wrap around both salmon fillets.
3. Cut the pastry in half so you have two pieces to wrap each fillet. Spread half of the cream cheese mixture on one side of each salmon fillet.
4. Place one fillet, spread-side down, onto one piece of the pastry. Then spread the top of the fillet with the remaining mixture.
5. Fold the pastry over the salmon and seal the edges, trimming any excess pastry. Repeat with the second piece of salmon.
6. Brush the top and sides of the pastry with beaten egg to give it a nice golden color when baked.
7. Place the wrapped salmon fillets on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed.
9. Let the Salmon en Croute rest for a few minutes after baking. Serve it warm, slicing it to reveal the beautifully cooked salmon and creamy filling inside.

💭 Recipe Tips

• Ensure Even Thickness: When rolling out the puff pastry, aim for an even thickness to ensure uniform cooking. Too thin, and it might break; too thick, and it won’t cook evenly.
• Seal the Edges Properly: Make sure to seal the edges of the pastry well to prevent any of the filling from leaking out during baking. A good tip is to use a fork to crimp the edges, which also adds a decorative touch.
• Do Not Overfill: While it might be tempting to add more filling, overfilling can cause the pastry to burst open during baking. Stick to the recommended amounts for the best results.
• Egg Wash for Shine: An egg wash not only helps to seal the edges but also gives the pastry a beautiful golden shine. Be sure to cover all exposed pastry surfaces lightly with the beaten egg.
• Baking Position: Bake the salmon en croute in the middle of the oven where the heat circulates evenly. This positioning helps the puff pastry to puff up properly and cook evenly.
• Let It Rest: Allow the Salmon en Croute to rest for a few minutes after baking. This resting period helps the juices to redistribute throughout the salmon, making it moist and flavorful when sliced.

🍟 What To Serve With Salmon En Croute?

Serve Salmon En Croute with a Green Salad, Pea And Asparagus Risotto, or Three Bean Salad for a starch, consider Roasted Potatoes or a Fried Rice ,Salmon Pasta on the side enhance the flavors beautifully.

🎚 How To Store Leftovers Salmon En Croute?

• Refrigerator: Place cooled leftovers salmon en croute in an airtight container and refrigerate for up to 2-3 days.
• Freezer Storage: Wrap cooled leftovers salmon en croute tightly in aluminum foil or plastic wrap, then place in a freezer-safe bag or container freeze for up to 1 month for best quality. Thaw in the refrigerator overnight before reheating.

🥵 How To Reheat Leftovers Salmon En Croute?

• In The Oven: Preheat to 350°F (175°C) place leftovers salmon en croute on a baking sheet, cover with foil and heat for 15-20 minutes remove foil near the end to crisp the pastry.
• In The Microwave: Place a slice of leftovers salmon en croute on a microwave-safe plate cover it with a damp paper towel and heat for up 7-10 minutes

FAQs

Try More Mary Berry Recipes:

• Mary Berry Smoked Salmon Quiche
• Mary Berry Smoked Salmon Roulade
• Mary Berry Lamb Casserole

Mary Berry Salmon En Croute Nutrition Facts

Amount Per Serving

• Calories 521.9
• Total Fat 25.3 g
• Saturated Fat 13.7 g
• Cholesterol 54.6 mg
• Sodium 580.8 mg
• Potassium 51.2 mg
• Total Carbohydrate 17.1 g
• Dietary Fiber 0.7 g
• Sugars 7.4 g
• Protein 6.8 g
• Vitamin A 12.1 %
• Vitamin C 2.4 %
• Calcium 21.1 %
• Iron 3.1 %