Salmon En Croute makes the perfect family dinner and will really impress your guests at a dinner party, or its also popular to serve during the festive season.
HISTORY
INGREDIENTS
SALMON
You can also use multiple salmon fillets placed next to each other if you can not source a salmon side. If the salmon fillet you have is uneven, fold it back on itself to make it an even-sized rectangular piece.
Always pat the salmon dry with kitchen paper to remove excess liquid and prevent it from making the pastry soggy.
PUFF PASTRY
We use ready-rolled puff pastry by jus roll because it is easy and cost-effective, you will need 2 packs. One for the bottom and pastry edges and one for the top.
You could make your own all-butter puff pastry or use shortcrust pastry instead of puff pastry for a different finish.
SHALLOTS
We find shallots have a milder, sweeter taste than onions, though onions can be used if you prefer.
MUSHROOMS
We used Chanterelle mushrooms as we enjoy the slightly fruity flavour they have, however, you can use whatever mushroom your family prefers.
GARLIC
We used garlic puree as it's the easy option, you could use roughly chopped, finely slice or mince garlic cloves instead.
BUTTER
Unsalted butter is the best for recipes that are already seasoned and flavoured like this one! If you use salted butter do not add as much salt.
You could use olive oil or other oils instead, but butter gives the best flavour and finish.
SPINACH
Using fresh spinach is better as frozen spinach will let off a lot of liquid when cooking.
If you are using frozen spinach make sure to defrost and wring it out in a clean tea towel to remove all the liquid.
CREAM CHEESE
Any cream cheese will work for this salmon en croûte recipe as we will be adding plenty of flavours ourselves.
Supermarket own brand tends to be fairly inexpensive and has more in the tub, though Philadelphia is great too! You could use crème fraîche, sour cream or even mascarpone instead.
BREADCRUMBS
We like to use any stale bread to make breadcrumbs by simply dropping it into a food processor, we then store this in an airtight container, you can also use store bought.
DILL
Fresh dill is the best for this recipe, simply roughly chop and add to the mix. If you are using dried dill instead you will only need a small amount as it is very potent.
EGG
Brushing a beaten egg mixture over the exposed pastry with a pastry brush. This egg wash gives it a nice golden colour and gives the pastry a lovely shine.
LEMON
Adding a little lemon zest or lemon juice to the filling really adds an extra burst of flavour.
PESTO
A quick easy alternative to the tasty spinach mix for the salmon en croute would be a shop bought green pesto or a baked red pesto sauce.
EQUIPMENT
You will need a large non stick pan to cook the filling, you may need a rolling pin to roll out your puff pastry (if not using pre-rolled).
Also a baking sheet or flat ovenproof dish large enough to hold the salmon en croute and with enough room for the pastry to puff!
INSTRUCTIONS
In a large frying pan over medium heat, cook your mushrooms, garlic and shallots in butter , stirring regularly until the shallots are soft and golden. Add the spinach, salt and black pepper and cook until the spinach has wilted.
With a wooden spoon, stir in the cream cheese, breadcrumbs and dill stir in until well combined and you have a beautiful spinach mixture. Place this to one side to cool.
Preheat the oven and lay parchment paper over your baking tray (easy washing up and it wont stick!), lay the rolled puff pastry sheet down and place your salmon in the centre.
If using multiple salmon fillets, you’ll simply lay them side by side, if using a salmon side you’ll need to fold the thinner sides under so it is fairly even.
Spread the cooled spinach mixture over the top of the salmon fillets.
Place a second sheet of puff pastry to cover loosely over the salmon and filling. Gently mould the pastry around the edges.
Cut away some of the excess pastry from the sides then use a fork to seal around the exposed pastry edges to seal well.
SALMON EN CROUTE DECORATION
Use a sharp knife to score a crisscross pattern in the pastry (be careful not to cut too deep).
Use the beaten egg mixture to coat the pastry.
It's optional but have some fun with leftover pastry scraps to create something on top. We went for some little fish! Pop them on top before you bake in the oven and brush them with the remaining egg.
COOKING TIME
Bake in the preheated oven at 180°c Fan /200° C /400° F / Gas mark 6 for 30 mins. It does require some supervision while cooking, in fact, I was watching it like a hawk to make sure it didn’t burn.
If it does start to brown too quickly, loosely cover it with some foil for the remainder of the time so you keep that beautiful, golden pastry crust whilst the salmon finishes cooking.
INGREDIENTS
- Spinach filling
- 70 grams Unsalted Butter (⅓ cup)
- 2 Shallots chopped
- 100 grams Mushrooms (1 cup) we used chanterelle
- 3 teaspoon Garlic Puree or 5 garlic cloves
- 220 grams Fresh Spinach
- 1 tsp Black Pepper
- sprinkle Salt
- 70 grams Breadcrumbs (¾ cup)
- 200 grams Cream Cheese (4oz)
- 10 grams Fresh Dill chopped
Salmon and Pastry
- 700 g Half Salmon Side Fillet (1 ½ lb) skin removed
- 2 packs Ready Rolled Puff Pastry
- 1 Egg whisked
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