Salmon en Croute
Imagine succulent salmon with a delicious sauce, all cooked in a light puff pastry… That’s Salmon en Croute and it’s so easy!
  Serves:  4       Print   FavoriteLoading Add to My Favourites
  • 350 g (12 oz) salmon fillet, skinned
  • 250 g (8 oz) puff pastry (although you can use shortcrust pastry)
  • 125 g (4 oz) cream cheese
  • Juice and zest of half a lemon
  • ¼ cup fresh dill (1 tbsp dried dill)
  • Milk or beaten egg
  1. Mix together the cream cheese, lemon juice, lemon zest and dill to form a creamy paste.
  2. Roll out the pastry on a floured surface to about 8″ x 12″ (20 cm x 30 cm).
  3. Spoon the creamy sauce onto one side of the salmon and place it sauce-side down in the middle of the pastry. Brush the edges of the pastry with water and fold the pastry around the salmon as if wrapping a parcel.
  4. Turn the parcel over and make several small holes in the pastry to allow steam to escape. Brush with milk or beaten egg and bake at 200°C for 30-40 minutes until the pastry is puffed up and golden.
Titli's Tips
Puff pastry is definitely the best for this recipe, but shortcrust pastry can be used too. Serve with new potatoes and a vegetable of your choice.

This recipe is incredibly versatile. There are so many possible variants to the accompanying sauce. For example:

Changing the herbs to parsley or thyme. Adding extra ingredients such as ground black pepper, a tsp of mustard or a tsp of Thai red curry paste.

You can even use other meaty fish such as cod or haddock. Let your imagination run wild!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 411 20%
Calories from Fat 252
Total Fat 28.0g 43%
Saturated Fat 8.9g 44%
Unsaturated Fat 16.4g
Amount Per Serving       % Daily Value
Total Carbohydrate 15.9g 5%
Dietary Fibre 0.5g 2%
Sugars 1.4g
Protein 23.2g 46%
Cholesterol 73.9mgs 24%
Percent Daily Values based on a 2,000 calorie diet.