Salmon en croute

    Salmon en croute


    63 people made this

    About this recipe: Salmon fillets are smothered in a herbed creamy cheese mixture, then topped with spinach, before being enveloped in puff pastry and baked to perfection.

    Serves: 8 

    • 1 tablespoon sea salt
    • 675g salmon fillets
    • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon chopped fresh basil leaves
    • 2 teaspoons dried dill
    • 125ml Dijon mustard
    • 350ml mayonnaise
    • 190g Feta cheese, crumbled
    • 155g frozen chopped spinach, thawed and drained
    • 1 (500g) block puff pastry (thawed if frozen)
    • 1 egg white, beaten

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat an oven to 190 C / Gas 5.
    2. Sprinkle salt on both sides of the salmon. Mix the thyme, oregano, basil, dill, mustard and mayonnaise in a small bowl and spread over the salmon, then sprinkle the Feta cheese on top. Layer the spinach over the Feta cheese.
    3. Roll the pastry out wide enough and long enough to wrap around the salmon, about 5mm thickness. Place the salmon in the centre of the pastry and fold the pastry over the salmon. Place the roll seam-side down on a baking tray. Cut several small slits in the pastry to allow steam to escape. Brush the egg white onto the pastry.
    4. Bake in the preheated oven until the pastry is golden brown and the salmon flakes easily with a fork, about 45 minutes.

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