Salmon en Croûte (Salmon Wellington)

Yield

Serves 2–3

1. Ingredients

Salmon & Filling

• 2 salmon fillets (skinless, ~150–180g each)
• Salt & black pepper
• 1 tbsp olive oil

Spinach Filling

• 150g fresh spinach
• 2 cloves garlic (minced)
• 1 tbsp butter
• 50g cream cheese or ricotta
• Salt & pepper

Pastry

• 1 sheet puff pastry (thawed)
• 1 egg (for egg wash)

2. Creamy Herb Sauce

• 150 ml heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp chopped dill or parsley
• 1 tsp lemon juice
• Salt & pepper

3. Instructions

Step 1: Prepare Spinach

1. Heat butter in a pan.
2. Add garlic → sauté until fragrant.
3. Add spinach → cook until wilted.
4. Remove excess moisture (important).
5. Mix with cream cheese → season.

Step 2: Prepare Salmon

• Pat dry, season with salt & pepper.
• Optional: lightly sear 1 minute each side for extra flavor.

Step 3: Assemble

1. Roll out puff pastry.
2. Spread spinach mixture in the center.
3. Place salmon on top.
4. Add another thin layer of spinach (optional).
5. Wrap tightly with pastry.
6. Seal edges and brush with egg wash.

Step 4: Bake

• Oven: 200°C (392°F)
• Bake: 20–25 minutes until golden brown

Step 5: Make Sauce

1. Heat cream gently.
2. Add mustard + herbs.
3. Simmer until slightly thick.
4. Add lemon juice, season to taste.

Step 6: Plate

• Slice the salmon en croûte
• Spoon sauce underneath (restaurant style)
• Add roasted potatoes or vegetables

Pro Tips

• Dry spinach well → avoids soggy pastry
• Chill wrapped pastry 10–15 min before baking → sharper shape
• Don’t overcook salmon → aim medium (juicy center)
• Use cold puff pastry for best layers

Flavor Profile

• Buttery, flaky crust
• Rich, creamy spinach
• Juicy salmon
• Fresh herb sauce → balances everything

Upgrade Ideas

• Add mushrooms (duxelles style)
• Use pesto instead of spinach mix
• Add lemon zest inside for brightness