Description
Salmon En Croute is an elegant yet simple dish featuring tender salmon fillets wrapped in golden, flaky puff pastry with a creamy spinach and dill filling. Perfect for a special dinner or a delightful weekend meal, this recipe combines buttery puff pastry, fresh herbs, and a flavorful cream cheese mixture baked to crispy perfection.
Ingredients
Scale
Salmon and Pastry
- 2 salmon fillets (skinless, about 6 oz each)
- 1 sheet puff pastry (thawed if frozen)
- 1 egg (beaten, for egg wash)
- Salt and pepper (to taste)
Spinach Filling
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 cup fresh spinach (chopped)
- 1/4 cup cream cheese (softened)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill (chopped, or 1 tsp dried dill)
For Serving
- Lemon wedges
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the correct temperature when the salmon en croute is ready to bake.
- Sauté Aromatics and Spinach: In a skillet over medium heat, melt the butter. Add the finely chopped onion and minced garlic, cooking until softened and fragrant, about 4-5 minutes. Stir in the chopped spinach and cook until wilted. Remove the skillet from heat and allow this mixture to cool slightly.
- Prepare Creamy Filling: In a mixing bowl, combine the softened cream cheese, Dijon mustard, chopped fresh dill, and the cooled spinach mixture. Season with salt and pepper to taste, mixing thoroughly to create a creamy, flavorful filling.
- Roll Out Puff Pastry: Lightly flour a surface and roll out the thawed puff pastry sheet. Cut it into two equal pieces large enough to fully envelop each salmon fillet.
- Assemble Pastry Wraps: Place one salmon fillet in the center of each puff pastry piece. Season the fillets with salt and pepper. Evenly spread the creamy spinach mixture over the top of each salmon piece.
- Seal Salmon in Pastry: Fold the puff pastry over the salmon and spinach filling, ensuring the edges are sealed by pressing firmly together. Use a fork to crimp and secure the edges, then position the wrapped salmon parcels on a parchment-lined baking sheet.
- Apply Egg Wash: Brush the exterior of the puff pastry parcels generously with the beaten egg to achieve a beautiful golden color when baked.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the puff pastry is puffed, golden, and crisp.
- Rest and Serve: Remove the salmon en croute from the oven and allow it to rest for a few minutes. Serve with fresh lemon wedges to add a bright, fresh contrast.
Notes
- Ensure the puff pastry is well chilled before rolling to prevent sticking and tearing.
- Use skinless salmon fillets for easier wrapping and a better texture.
- You can substitute fresh dill with dried dill if fresh is not available, but reduce the quantity to 1 teaspoon.
- Serve immediately to enjoy the puff pastry at its crispiest.
- Leftovers can be stored in the refrigerator and gently reheated in an oven to maintain crispness.
