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Prep 1 hour 30 minutes
Total 2 hours
Serves
US | Metric
Ingredients
  • 1 kg Whole Salmon Fillet skinless, boneless
  • 50 g Sea Salt
  • 25 g Demerara Sugar
  • Knob of Butter
  • 200 g Spinach blanched, all water squeezed out
  • 1 Leek chopped fine
  • 1 Echalion shallot chopped fine
  • 200 g Cream Cheese
  • 4 tbsps Fresh Dill chopped fine
  • 1 Lemon, juice and zest (unwaxed)
  • Pinch of chilli flakes
  • Sea salt and freshly ground pepper to taste
  • 500 g Puff Pastry
  • Flour for dusting
  • 2 eggs, yolks only, beaten
Salmon En Croûte Salmon En Croûte
Salmon En Croûte

Melt in your mouth, succulent, crusted salmon covered in a mixture of blanched spinach, sautéed leeks, garlic and shallots mixed with cream cheese, dill, lemon and a hint of chilli then encased in puff pastry... I mean who doesn’t love a bit of flaky, buttery puff pastry??... it’s all then  egg washed and baked to golden perfection.  What a showstopper this was, it definitely had the wow factor for my table centrepiece!!  


I love how this dish is made with such fresh and simple ingredients, the beautiful salmon was a whole fillet and can easily feed 8 people made this way.


METHOD

  1. Mix the salt and sugar in a bowl, place half of it onto a tray and lay the salmon on top, then sprinkle the rest on top
  2. Cover and place something heavy on top to weigh it down (I used a really heavy cast iron pan) then place in the fridge overnight
  3. When you are ready to cook, melt the butter in a large frying pan over a medium-to-low heat and cook the leeks, shallots and garlic for about 10 minutes, or until soft, but not coloured, set aside to cool
  4. Once cooled transfer to a large bowl and add the blanched spinach, cream cheese, fresh dill, lemon juice and zest, mix well.  Add salt, pepper and chilli flakes to taste
  5. Remove the salmon from the fridge and gently rinse it in cold water then dry thoroughly with paper towels
  6. Heat the oven to 200ºC 
  7. Unroll one of the blocks of pastry and lay it on a large floured baking sheet that has been lined with baking paper
  8. Trim the pastry into a large fish shape (or not if making a rectangle) making sure to leave about 2.5cm around the border
  9. Place the salmon fillet on the pastry and spread the salmon cream cheese mix on top the brush the edge of the pastry with a little of the beaten yolk
  10. Unroll the other pastry, cut into the same fish shape and lay over the filling
  11. Press the pastry edges together firmly and trim the edges or you can press with a fork to seal
  12. If making a fish shape you can use the pastry scraps and a sharp knife to make the head, fin, eye and tail decorations
  13. Brush with more beaten yolk then using a spoon or melon baller create a scale-like effect along the top of the pastry
  14. Bake for 30-40 minutes, or until golden
  15. Cut into slices and serve with your favourite sides!
Salmon En Croûte Salmon En Croûte
Salmon En Croûte

Melt in your mouth, succulent, crusted salmon covered in a mixture of blanched spinach, sautéed leeks, garlic and shallots mixed with cream cheese, dill, lemon and a hint of chilli then encased in puff pastry... I mean who doesn’t love a bit of flaky, buttery puff pastry??... it’s all then  egg washed and baked to golden perfection.  What a showstopper this was, it definitely had the wow factor for my table centrepiece!!  


I love how this dish is made with such fresh and simple ingredients, the beautiful salmon was a whole fillet and can easily feed 8 people made this way.

favorite
print
rate
Prep 1 hour 30 minutes
Total 2 hours
Serves
US | Metric
Ingredients
  • 1 kg Whole Salmon Fillet skinless, boneless
  • 50 g Sea Salt
  • 25 g Demerara Sugar
  • Knob of Butter
  • 200 g Spinach blanched, all water squeezed out
  • 1 Leek chopped fine
  • 1 Echalion shallot chopped fine
  • 200 g Cream Cheese
  • 4 tbsps Fresh Dill chopped fine
  • 1 Lemon, juice and zest (unwaxed)
  • Pinch of chilli flakes
  • Sea salt and freshly ground pepper to taste
  • 500 g Puff Pastry
  • Flour for dusting
  • 2 eggs, yolks only, beaten

METHOD

  1. Mix the salt and sugar in a bowl, place half of it onto a tray and lay the salmon on top, then sprinkle the rest on top
  2. Cover and place something heavy on top to weigh it down (I used a really heavy cast iron pan) then place in the fridge overnight
  3. When you are ready to cook, melt the butter in a large frying pan over a medium-to-low heat and cook the leeks, shallots and garlic for about 10 minutes, or until soft, but not coloured, set aside to cool
  4. Once cooled transfer to a large bowl and add the blanched spinach, cream cheese, fresh dill, lemon juice and zest, mix well.  Add salt, pepper and chilli flakes to taste
  5. Remove the salmon from the fridge and gently rinse it in cold water then dry thoroughly with paper towels
  6. Heat the oven to 200ºC 
  7. Unroll one of the blocks of pastry and lay it on a large floured baking sheet that has been lined with baking paper
  8. Trim the pastry into a large fish shape (or not if making a rectangle) making sure to leave about 2.5cm around the border
  9. Place the salmon fillet on the pastry and spread the salmon cream cheese mix on top the brush the edge of the pastry with a little of the beaten yolk
  10. Unroll the other pastry, cut into the same fish shape and lay over the filling
  11. Press the pastry edges together firmly and trim the edges or you can press with a fork to seal
  12. If making a fish shape you can use the pastry scraps and a sharp knife to make the head, fin, eye and tail decorations
  13. Brush with more beaten yolk then using a spoon or melon baller create a scale-like effect along the top of the pastry
  14. Bake for 30-40 minutes, or until golden
  15. Cut into slices and serve with your favourite sides!