This easy salmon en croute recipe features flaky salmon wrapped in golden puff pastry with a creamy spinach filling. Perfect for a special dinner or entertaining guests!
It's a showstopper that looks very impressive but is actually very easy to construct without spending hours in the kitchen. Most of all it's a delicious dish that's a crowd pleaser every time!
With the golden pastry crust and flavourful filling this easy salmon en-croute recipe is a great dish for serving at dinner parties, or as a centrepiece for a cosy date night.
Tips
- Dairy-free option – replace cream cheese with a dairy-free alternative or a mix of houmous and herbs.
- Vegetarian option – replace the salmon with roasted vegetables like mushrooms, or courgettes.
- Herbs and spices – add dill, chives or parsley to the filling for a classic flavour profile. Try adding smoked paprika or mustard for a subtle kick.
- Filling add-ins – add capers or sautéed leeks to the filling for added texture and flavour.
- Topping ideas – sprinkle sesame seeds or poppy seeds on the pastry before baking for a decorative touch.
- This easy salmon en-croute recipe feeds 4 people. If you need to feed more people, if entertaining, make 2 en croutes to feed 8.
Frequently Asked Questions
Yes - shop-bought puff pastry works perfectly and saves time. Look for all-butter varieties for the best flavour.
Yes, you can assemble it up to 8 hours in advance and keep it in the fridge. Brush with egg yolk just before baking.
Yes - you can freeze it before baking. Wrap it tightly in cling film and freeze for up to 3 months. Bake from frozen, adding 10 to 15 minutes to the baking time.
Pair it with steamed asparagus, roast potatoes, or a fresh green salad. A lemon butter sauce or hollandaise also compliments it beautifully.
Use a meat thermometer to check the thickest part of the salmon. It should reach an internal temperature of 63C/145F.
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HOW TO MAKE THIS EASY SALMON EN CROUTE
Ingredients
- 320g pack ready rolled puff pastry
- half side of salmon (approx. 500g), skin removed
- a kettle of boiled water
- 250g baby spinach
- 100g cream cheese (I like Asda Lighter Original Cream Cheese)
- zest of 1 small lemon
- salt and freshly ground black pepper
- 1 egg yolk, beaten
Instructions
- Heat the oven to 200C/fan 180C/gas 6.
- Remove the pack of pastry from the fridge, but don’t unroll it yet. Once you’ve removed the skin from the salmon, pat both sides dry with kitchen roll and set it aside on a plate. Note: if the piece of salmon has one end that is slightly thinner than the other, trim it so that you have a rectangle of salmon that is evenly thick all round.
- Put the spinach in a colander and pour over the kettle of boiled water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Pour over some cold water to cool the spinach and then squeeze it with your hands to remove as much of the water as you can.
- Put the wilted spinach in a large bowl with the cream cheese, lemon zest and season with salt and freshly ground black pepper. Stir to mix well.
Assemble and bake:
- Unroll the pastry onto a large board, leaving it on top of the paper it’s rolled in. With the pastry sitting horizontally on the board, cut off a 5cm strip from either the right or left side to use for decorating.
- Season both sides of the salmon with salt and freshly ground black pepper. Place the salmon vertically in the centre of the pastry with the side that had the skin on, facing upwards. Spread the spinach mixture on top in an even layer. Brush around the edges of the pastry with beaten yolk.
- Fold each side of the pastry over the salmon and press down the seam with a fork to seal. Roll the ends in and crimp with the fork to to seal. Carefully turn the salmon parcel over. Brush all over with egg yolk and the cut the strip of pastry into any shapes you like to decorate. Cut a small cross with a sharp knife into the centre of the parcel, if decorating with pastry leaves for example. If decorating with a braid (like in the picture), pierce the pastry in 3 places down each side of the braid. Place your decoration and brush with the remaining egg yolk.
- Transfer the en croute with the baking paper onto a baking tray and bake in the oven for 30 minutes, until golden. Check halfway through and turn the baking tray around to get even colour all over.
- Remove from the oven and let it rest for about 15 minutes before carving into 4 slices.
Serving Suggestions
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Easy Salmon En Croute
Equipment
Ingredients
- 320 g (11.3 oz) pack ready rolled puff pastry
- (1.1 lb) half side of salmon (approx. 500g) skin removed
- a kettle of boiled water
- 250 g (8.8 oz) baby spinach
- 100 g (3.5 oz) cream cheese (I like Asda Lighter Original Cream Cheese)
- zest of 1 small lemon
- salt and freshly ground black pepper
- 1 egg yolk beaten
Instructions
- Heat the oven to 200C/fan 180C/gas 6.
- Remove the pack of pastry from the fridge, but don’t unroll it yet. Once you’ve removed the skin from the salmon, pat both sides dry with kitchen roll and set it aside on a plate. Note: if the piece of salmon has one end that is slightly thinner than the other, trim it so that you have a rectangle of salmon that is evenly thick all round.
- Put the spinach in a colander and pour over the kettle of boiled water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Pour over some cold water to cool the spinach and then squeeze it with your hands to remove as much of the water as you can.
- Put the wilted spinach in a large bowl with the cream cheese, lemon zest and season with salt and freshly ground black pepper. Stir to mix well.
Assemble and bake:
- Unroll the pastry onto a large board, leaving it on top of the paper it’s rolled in. With the pastry sitting horizontally on the board, cut off a 5cm strip from either the right or left side to use for decorating.
- Season both sides of the salmon with salt and freshly ground black pepper. Place the salmon vertically in the centre of the pastry with the side that had the skin on, facing upwards. Spread the spinach mixture on top in an even layer. Brush around the edges of the pastry with beaten yolk.
- Fold each side of the pastry over the salmon and press down the seam with a fork to seal. Roll the ends in and crimp with the fork to to seal. Carefully turn the salmon parcel over. Brush all over with egg yolk and the cut the strip of pastry into any shapes you like to decorate. Cut a small cross with a sharp knife into the centre of the parcel, if decorating with pastry leaves for example. If decorating with a braid (like in the picture), pierce the pastry in 3 places down each side of the braid. Place your decoration and brush with the remaining egg yolk.
- Transfer the en croute with the baking paper onto a baking tray and bake in the oven for 30 minutes, until golden. Check halfway through and turn the baking tray around to get even colour all over.
- Remove from the oven and let it rest for about 15 minutes before carving into 4 slices.
Notes
- Dairy-free option – replace cream cheese with a dairy-free alternative or a mix of houmous and herbs.
- Vegetarian option – replace the salmon with roasted vegetables like mushrooms, or courgettes.
- Herbs and spices – add dill, chives or parsley to the filling for a classic flavour profile. Try adding smoked paprika or mustard for a subtle kick.
- Filling add-ins – add capers or sautéed leeks to the filling for added texture and flavour.
- Topping ideas – sprinkle sesame seeds or poppy seeds on the pastry before baking for a decorative touch.
- This easy salmon en-croute recipe feeds 4 people. If you need to feed more people, if entertaining, make 2 en croutes to feed 8.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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