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Mary Berry Salmon en Croûte

Mary Berry Salmon en Croûte
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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.

Ingredients

Scale

  • 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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-salmon-en-croute-recipe/