Salmon in Puff Pastry
Quick answer
Salmon en croute wraps a salmon fillet spread with a mixture of cream cheese, wilted spinach, dill, and lemon zest inside puff pastry and bakes it until golden.
What makes this special
- Salmon en croute wraps a tender fillet and herb cream cheese inside a crisp, golden puff pastry.
- Cream cheese and Dijon form a barrier between salmon and pastry to prevent sogginess
- 10-minute chill before baking re-solidifies butter for defined layers
Key ingredients
Core cooking flow
- 1 Preheat the oven to 200C so it is fully hot before the pastry goes in.
- 2 Wilt the 120 g spinach briefly in a pan just until it collapses and turns glossy.
- 3 In a bowl, loosen the 120 g cream cheese with 1 tablespoon Dijon mustard, di...
Salmon en croute wraps a salmon fillet spread with a mixture of cream cheese, wilted spinach, dill, and lemon zest inside puff pastry and bakes it until golden. Patting the salmon completely dry with paper towels is crucial - any surface moisture will make the pastry soggy. The spinach must also be squeezed thoroughly to prevent a wet filling. Cream cheese and Dijon mustard form a barrier between the fish and the dough, blocking the salmon's moisture from softening the pastry. Baking at 200 degrees Celsius for twenty-five to thirty minutes puffs the pastry into flaky, crisp layers while the salmon inside stays tender and moist, delivering both textures in every slice. Chilling the assembled package for ten minutes before baking re-firms the butter in the pastry, producing sharper layers after baking.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Preheat the oven to 200C so it is fully hot before the pastry goes in.
Pat the 600 g salmon fillet dry on the top, sides, and bottom, pressing gently so no surface moisture remains.
- 2Prep
Wilt the 120 g spinach briefly in a pan just until it collapses and turns glossy.
Let it cool enough to handle, squeeze out as much liquid as possible, then chop it finely so the filling stays firm.
- 3Season
In a bowl, loosen the 120 g cream cheese with 1 tablespoon Dijon mustard, dill, lemon zest, salt, and pepper first.
Fold in the chopped spinach last, mixing until the filling is thick and spreadable, not loose.
- 4Season
Roll out the 500 g puff pastry and spread a thin layer of filling in the center where the salmon will sit.
Place the salmon on top, spread the remaining filling over it, and keep the pastry edges clean for sealing.
- 5Season
Wrap the pastry snugly around the salmon and place it seam side down so it holds its shape.
Press the edges closed, make shallow cuts on top for steam, then brush evenly with beaten egg.
- 6Finish
Chill the assembled parcel for 10 minutes before baking so the butter in the pastry firms up again.
Bake for 25-30 minutes until deeply golden and puffed, rest for 5 minutes, then slice thickly and serve.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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