Description
Salmon En Croute is an elegant and flavorful dish featuring tender salmon fillets wrapped in buttery puff pastry with a creamy spinach and dill filling. This recipe combines the richness of cream cheese and the freshness of Dijon mustard and dill, baked to golden perfection for a deliciously crispy exterior and succulent center. Perfect for a special dinner or impressing guests with minimal effort.
Ingredients
Scale
Salmon and Pastry
- 2 salmon fillets (skinless, about 6 oz each)
- 1 sheet puff pastry (thawed if frozen)
- 1 egg (beaten, for egg wash)
- Salt and pepper (to taste)
Spinach Filling
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 cup fresh spinach (chopped)
- 1/4 cup cream cheese (softened)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill (chopped, or 1 tsp dried dill)
Garnish
- Lemon wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the salmon en croute.
- Sauté Vegetables: In a skillet, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened, about 4-5 minutes. Add the chopped spinach and cook until wilted. Remove from heat and allow the mixture to cool for a few minutes.
- Prepare Filling: In a bowl, combine the softened cream cheese, Dijon mustard, fresh dill, and the cooled spinach mixture. Season with salt and pepper to taste and mix well to create a creamy filling.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface. Cut it into two equal pieces, each large enough to fully wrap one salmon fillet.
- Assemble Salmon Parcels: Place one salmon fillet in the center of each puff pastry piece. Season the salmon with salt and pepper. Spread the creamy spinach filling evenly over the top of each fillet.
- Seal Parcels: Fold the puff pastry over the salmon and filling, sealing the edges by pressing them together firmly. Use a fork to crimp and decorate the edges, ensuring the parcels are well sealed.
- Apply Egg Wash: Place the wrapped salmon parcels on a baking sheet lined with parchment paper. Brush the tops and sides of the puff pastry generously with the beaten egg to help achieve a golden, glossy finish.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and crispy, and the salmon is cooked through.
- Rest and Serve: Remove from the oven and let the salmon en croute rest for a few minutes. Serve warm with lemon wedges on the side for an added fresh, zesty flavor.
Notes
- Ensure the puff pastry is fully thawed before beginning to avoid cracking when rolling and folding.
- You can substitute dill with other fresh herbs like parsley or tarragon for a different flavor profile.
- Use skinless salmon fillets to prevent the pastry from becoming soggy.
- If desired, serve with a light salad or steamed vegetables for a complete meal.
- For best results, handle the puff pastry minimally to keep it cold and flaky.
