Description

Salmon En Croute is an elegant and delicious dish featuring tender salmon fillets wrapped in flaky puff pastry with a creamy, flavorful spinach and dill filling. This recipe combines sautéed spinach, cream cheese, and Dijon mustard to create a rich complement to the salmon, all enveloped in a golden, crispy crust. Perfect for a special dinner or entertaining, this dish is simple to prepare and bakes in under 30 minutes.

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)

To Serve

Lemon wedges (for serving)

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Instructions

Preheat oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready 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, cooking until softened, about 4 to 5 minutes. Add the chopped spinach and cook until wilted, then remove from heat and let cool.
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.
Roll out pastry: On a lightly floured surface, roll out the puff pastry sheet and cut it into two equal pieces large enough to fully wrap each salmon fillet.
Assemble salmon parcels: Place one salmon fillet in the center of each pastry piece. Season the salmon with salt and pepper, then evenly spread the creamy spinach mixture over the top of each fillet.
Wrap pastry: Fold the puff pastry over the salmon, sealing the edges by pressing them together. Use a fork to crimp the edges tightly and place the parcels on a parchment-lined baking sheet.
Egg wash: Brush the tops and sides of the puff pastry parcels with the beaten egg to help achieve a golden, glossy finish.
Bake: Bake in the preheated oven for 20 to 25 minutes, or until the puff pastry is golden brown and crispy.
Rest and serve: Allow the salmon en croute to rest for a few minutes after baking. Serve warm with fresh lemon wedges for added brightness.

Notes

Make sure the puff pastry is properly thawed if using frozen to prevent cracking.
Do not overfill the pastry to ensure it seals properly and bakes evenly.
Allow the sautéed spinach mixture to cool before mixing with cream cheese to avoid melting the cheese.
Use fresh dill if possible for a more vibrant flavor, but dried dill works as a substitute.
Resting the dish after baking helps retain juices and improves flavor.