Mary Berry Salmon en Croûte Recipe

The Mary Berry Salmon en Croûte is an elegant yet surprisingly simple dish that combines flaky salmon with a creamy, herby filling, all wrapped in golden puff pastry. It’s perfect for special occasions, festive dinners, or a luxurious weekend meal. The buttery pastry contrasts beautifully with the tender salmon and flavorful filling, making this recipe a showstopper that looks impressive and tastes divine.

What Is Mary Berry Salmon en Croûte?

Mary Berry’s Salmon en Croûte is a classic French-inspired dish where a salmon fillet is covered with a creamy spinach or herb mixture, then enclosed in puff pastry and baked until golden. “En croûte” simply means “in crust,” referring to the pastry shell that seals in all the juices, ensuring the fish remains moist and flavorful.

Other Mary Berry Salmon Recipes

• Mary Berry Salmon Terrine
• Mary Berry Salmon Mousse
• Mary Berry Salmon Fish Cakes
• Mary Berry Salmon Risotto
• Mary Berry Salmon Fish Cakes
• Mary Berry Salmon Tray Bake
• Mary Berry Salmon with Lemon Sauce

Why This Recipe Is Worth Trying

• Elegant presentation – Perfect for dinner parties and holidays.
• Flaky and rich texture – Combines crisp pastry with tender salmon.
• Make-ahead friendly – Can be prepared in advance and baked fresh.
• Balanced flavor – The creamy filling adds richness without overpowering the salmon.
• Simple ingredients, stunning results – Minimal effort with restaurant-quality appeal.

Essential Ingredients to Make Mary Berry Salmon en Croûte

• 500g salmon fillet (skinless, boneless, and evenly sized)
• 1 sheet ready-rolled puff pastry
• 1 egg (beaten, for egg wash)
• 200g spinach leaves (washed and dried)
• 100g cream cheese or crème fraîche
• 1 tbsp Dijon mustard
• 1 small shallot, finely chopped
• 1 tbsp butter
• 1 tsp lemon juice
• 1 tbsp chopped fresh dill or parsley
• Salt and black pepper, to taste

Handy Kitchen Tools for Best Results

• Baking tray
• Parchment paper
• Pastry brush
• Sharp knife
• Mixing bowl
• Frying pan
• Spatula or wooden spoon

Step-by-Step Guide to Making Mary Berry Salmon en Croûte

Step 1: Prepare the Spinach Filling

In a pan, melt the butter and sauté the shallot for 2–3 minutes until soft. Add the spinach and cook until wilted. Drain excess moisture by pressing the spinach between paper towels. Transfer to a bowl, then stir in cream cheese, mustard, lemon juice, and dill. Season with salt and pepper. Let the filling cool completely.

Step 2: Prepare the Salmon

Place the salmon fillet on a plate and season lightly with salt and pepper. If it’s thick in the center, trim the ends slightly so it cooks evenly.

Step 3: Roll Out the Pastry

Lay the puff pastry on a sheet of parchment paper. Place the salmon in the center, then spread the cooled spinach mixture evenly over the top of the salmon.

Step 4: Wrap the Salmon

Fold the pastry over the salmon to encase it completely, trimming off any excess pastry. Seal the edges by pressing with a fork or pinching together with your fingers. Turn it seam-side down on the tray and brush with beaten egg.

Step 5: Decorate and Chill

If desired, use leftover pastry to cut out leaf shapes and place them on top for decoration. Brush again with egg wash and refrigerate for 20–30 minutes to help the pastry firm up.

Step 6: Bake the Salmon en Croûte

Preheat the oven to 200°C (400°F). Bake the salmon for 25–30 minutes until the pastry is puffed and golden brown. Let it rest for 5 minutes before slicing.

Step 7: Serve and Enjoy

Slice carefully using a sharp knife and serve with lemon wedges, new potatoes, and a green salad or hollandaise sauce.

What I Got Wrong (And How I Fixed It)

• Pastry got soggy: Cooled the spinach filling completely before assembly.
• Salmon overcooked: Reduced baking time slightly and used even-thickness fillets.
• Filling leaked out: Sealed edges tightly and chilled before baking.
• Pastry under-browned: Brushed with extra egg wash for a golden crust.

Healthier Version of Mary Berry Salmon en Croûte

Use whole-grain puff pastry or phyllo pastry for a lighter texture. Replace cream cheese with low-fat crème fraîche or Greek yogurt, and use olive oil instead of butter for sautéing. You can also skip the egg wash to reduce cholesterol.

Ingredient Substitutions for Mary Berry Salmon en Croûte

• Salmon: Substitute with trout or cod for a similar flaky texture.
• Spinach: Replace with kale, leeks, or watercress.
• Cream cheese: Use ricotta or mascarpone for a milder flavor.
• Mustard: Swap with horseradish or lemon zest for brightness.
• Dill: Use parsley, basil, or tarragon for variety.

Pairing Ideas: What to Serve With Mary Berry Salmon en Croûte

• Steamed new potatoes – Simple and light to balance the richness.
• Hollandaise sauce – Adds a creamy, citrusy touch.
• Asparagus spears – Perfect seasonal pairing.
• Green beans almondine – Adds crunch and freshness.
• Lemon butter sauce – Enhances the salmon’s natural flavor.

Expert Tips for Perfect Mary Berry Salmon en Croûte

• Pat the salmon dry: Prevents excess moisture from softening the pastry.
• Cool the filling: Warm filling causes sogginess.
• Chill before baking: Keeps the pastry crisp and neat.
• Use a sharp knife to slice: Avoids tearing the pastry.
• Don’t skip the egg wash: Ensures a beautiful golden finish.
• Test doneness early: Salmon continues to cook slightly after removing from the oven.
• Rest before slicing: Allows the filling to firm up for cleaner cuts.

Creative Ways to Customize Mary Berry Salmon en Croûte

• Add a citrus layer: Lay thin lemon slices under the salmon for extra brightness.
• Include mushrooms: Add a duxelles layer for earthy flavor.
• Make mini versions: Create individual parcels for dinner parties.
• Add spice: Mix a pinch of paprika or chili flakes into the filling.
• Try a seafood mix: Combine salmon with crab or prawns for a twist.
• Add a herbed crust: Sprinkle sesame seeds or herbs on top before baking.

Storing Mary Berry Salmon en Croûte the Right Way

• Refrigerate up to 2 days in an airtight container.
• Reheat only once to maintain texture.
• Do not freeze the baked version, as the pastry may become soggy.
• Prepare ahead by assembling and refrigerating before baking.

How to Reheat Salmon en Croûte (If Needed)

• Oven method: Reheat at 180°C (350°F) for 10–12 minutes until hot throughout.
• Avoid the microwave: It softens the pastry and makes it soggy.
• Air fryer option: Heat at 170°C (340°F) for 5–6 minutes to restore crispiness.

Nutritional Breakdown (per serving)

• Calories: 520
• Protein: 36g
• Fat: 32g
• Carbohydrates: 25g
• Fiber: 2g
• Sugar: 2g
• Sodium: 410mg

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FAQs

How do I stop the pastry from getting soggy in salmon en croûte?

To prevent soggy pastry, make sure the spinach or cream filling is completely cooled before assembling. You can also brush a thin layer of beaten egg or Dijon mustard on the pastry base before placing the salmon—this creates a barrier that keeps moisture away during baking.

Should I cook the salmon before wrapping it in puff pastry?

No, the salmon goes in raw. It will cook perfectly inside the pastry as it bakes, staying moist and tender. Pre-cooking the salmon can make it dry, so keep it raw and let the steam inside the crust do the work.

Can I prepare salmon en croûte ahead of time?

Yes, you can assemble it up to one day ahead. Wrap it tightly in cling film and refrigerate until ready to bake. Brush with egg wash just before putting it in the oven for the best golden finish.

How do I know when salmon en croûte is done?

The dish is ready when the pastry is golden and crisp, and the salmon flakes easily with a fork. The internal temperature should reach 63°C (145°F). Rest it for a few minutes before slicing to allow the filling to set and make clean cuts.

Wrapping It Up

The Mary Berry Salmon en Croûte is a timeless recipe that combines simplicity, elegance, and rich flavor in one impressive dish. With its golden pastry shell, creamy filling, and tender salmon center, it’s perfect for both everyday indulgence and special occasions. This dish embodies Mary Berry’s classic cooking style—reliable, flavorful, and beautifully presented every time.