Salmon En Croute
March 11, 2026
An elegant entrée for any holiday meal – salmon layered with herbed spinach and cream cheese, then wrapped in puff pastry and baked until golden brown. It’s the ideal make-ahead recipe for entertaining because it’s best assembled a day ahead, so it can chill in the refrigerator before baking.
An elegant entrée for any holiday meal – salmon layered with herbed spinach and cream cheese, then wrapped in puff pastry and baked until golden brown. It’s the ideal make-ahead recipe for entertaining because it’s best assembled a day ahead, so it can chill in the refrigerator before baking.
Key products
Instructions
Instructions
- In a medium frying pan, on a medium heat, add the butter, when melted, add the shallot and fry until softened. Add garlic powder and spinach and sauté until the spinach is wilted down.
- Place the spinach and shallot mix in a sieve and press well to remove as much moisture as possible.
- Chop up the spinach mix and place in a bowl. Add the cream cheese, seasonings, lemon zest, horseradish and salt and pepper to taste. Keep in the fridge until needed.
- Dry salmon filets well with kitchen paper and set aside in the fridge until needed.
- Roll puff pastry out to 3-4mm thickness. Cut two rectangles to the size of the salmon fillets, adding an extra 3cm all around for the bottom one and an extra 8cm for the top one.
- On a baking tray lined with baking parchment, place the smaller rectangle of puff pastry.
- Place one salmon fillet, skinned side down in the centre of the puff pastry rectangle, leaving the boarder all the way round the edge. Season salmon with Cajun seasoning.
- Spread the spinach mix all over the top of the salmon in an even layer.
- Season the other salmon fillet with Cajun and place on top, skinned side up making a sandwich.
- Brush egg wash all around the pastry boarder and carefully lay over the second piece of puff pastry.
- Crimp the edges all around so they are artfully sealed, and you have a pretty parcel.
- Egg wash the entire parcel and add any decorations you like to the top, made out of excess pastry and egg wash those too.
- Place in the fridge for up to 24 hours to chill, minimum of 30 minutes before cooking.
- When ready to cook, preheat the oven to 200°C / 400°F / 180°C Fan / Gas Mark 6.
- Egg wash the parcel for a second time. Prick a few tiny holes in the top for steam to escape. Place in the centre of the pre-heated oven for 50 minutes- 1 hour until golden brown.
- Leave to stand at room temperature for 5 minutes before serving.
- Serve with a simple green salad with a vinegary dressing and enjoy!
