Salmon en Croute French

This impressive Salmon en Croute transforms simple salmon fillets into a showstopping meal, enveloped in buttery puff pastry with a creamy spinach filling. It is a favorite in my home for when I want something both elegant and deeply comforting but still manageable on a weeknight.

Whenever I make this the aroma in the kitchen draws everyone in. The first time I served it for friends it disappeared faster than I expected and even picky eaters went back for seconds.

Ingredients

• Salmon fillets: Fresh and firm fillets make all the difference Look for pieces of even thickness so they cook evenly
• Ready-rolled puff pastry: Go for all butter pastry if possible for the best flavor and flakiness Thaw fully if frozen to prevent tearing
• Egg: Beaten egg gives the pastry a beautiful golden finish Free-range eggs tend to add a brighter color
• Fresh spinach: Brings color and freshness to the filling Young leaves are especially tender
• Cream cheese: Full fat cream cheese adds the richest texture and taste A high-quality variety melts more smoothly
• Fresh dill: Adds a bright aromatic lift to balance the richness If using dried dill use a bit less and check for freshness
• Garlic: Infuses the filling with warm savory notes Use a fresh clove and mince finely for even flavor
• Lemon zest: Brings just the right citrus zing Choose organic lemons so you can zest the peel safely
• Salt and black pepper: Essential for bringing out all the flavors Taste your filling as you go to get it just right
• Lemon wedges: Squeezed over before serving for a burst of freshness
• Fresh dill: Extra sprigs for garnish if you want that extra touch at the table

Instructions

Preheat the Oven:

Set your oven to 200 degrees Celsius or 400 degrees Fahrenheit Line a large baking tray with parchment paper to prevent sticking and make clean up a breeze

Prepare the Spinach:

In a large skillet over medium heat cook the spinach for about two minutes Just stir until it wilts down and turns a deeper green Drain immediately then wrap tightly in a clean kitchen towel and squeeze hard to remove as much moisture as possible Chop finely to ensure it blends well

Mix the Filling:

In a medium mixing bowl combine the chopped spinach cream cheese dill garlic lemon zest salt and pepper Use a fork or small spatula to work everything together until you have a creamy even mixture Taste and adjust seasoning before moving on

Prepare the Pastry:

Unroll your sheet of puff pastry and use a sharp knife to cut it into four rectangles Each piece should be big enough to fully wrap a salmon fillet Lay them out on a clean surface and cover with parchment while you work to prevent drying

Assemble the Salmon Packets:

Arrange a salmon fillet in the center of each pastry rectangle Give each one a sprinkle of salt and pepper Spoon a generous amount of spinach filling over each fillet Choose the side with fewer seams facing up so your finished crust is smooth

Seal and Shape:

Fold the pastry tightly over the salmon pinching the edges along the seams to seal completely Place seam side down on your prepared baking tray If you see any thin spots patch gently with a little extra pastry

Egg Wash and Vent:

Brush the tops and sides evenly with beaten egg to help them brown beautifully Use a paring knife to make two very small slits in the top of each parcel to allow steam to escape during baking

Bake:

Slide the tray onto the middle rack and bake for 25 to 30 minutes The pastry should puff up and turn golden brown Rotate the tray halfway for even color If you are unsure cut into one to check the salmon is barely opaque and flakes when nudged

Rest and Serve:

Remove the tray from the oven and let the parcels cool for five minutes before moving Gently transfer to plates and garnish with lemon wedges and fresh dill if desired Serve straight away for the flakiest crust

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If there is one ingredient I look forward to in this dish it is the dill There is something about the unexpected pop of herbal flavor next to salmon and pastry that always reminds me of celebratory family brunches growing up I remember making this for my mother on her birthday and her happy grin after one bite said it all

Storage Tips

Salmon en Croute is best eaten fresh when the pastry is crisp If you have leftovers allow parcels to cool completely before wrapping tightly in foil and refrigerating for up to two days To reheat set in a hot oven until warmed through the pastry will regain some of its flakiness but be gentle as overbaking can dry the fish

Ingredient Substitutions

If you do not have cream cheese you can swap in ricotta or try a herbed soft cheese for a different flavor Spinach can be substituted with lightly cooked Swiss chard or even kale with the stems removed For the pastry you can use gluten free puff pastry if needed just handle carefully as it is more delicate

Serving Suggestions

This dish feels elegant with a crisp green salad with a sharp vinaigrette or light steamed asparagus For a more classic French touch add new potatoes tossed in parsley butter Dress up the plate with a swirl of crème fraîche and more lemon zest for color

Cultural Context

Salmon en Croute has its roots in French home kitchens where wrapping rich fish or meat in flaky pastry was a sign of abundance and celebration It is the cousin of Beef Wellington and every bit as festive For holidays like Christmas and Easter this dish joins the table as a centerpiece you will be proud to show off

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My favorite finishing touch is a sprinkle of flaky salt and a fresh hit of lemon at the table It wakes up every rich bite and makes this dish sing

Recipe Questions & Answers

→ How do you prevent soggy pastry?

Ensure spinach is well-drained and all excess moisture is removed. Bake at a high enough temperature for crisp pastry.

→ Can a different fish be used?

Yes, fillets such as cod or trout work similarly, though flavor and texture will vary slightly.

→ What is a good substitute for cream cheese?

Use ricotta, mascarpone, or Boursin for a creamy, flavorful alternative in the filling.

→ How do you serve Salmon en Croute?

Serve hot, sliced, with lemon wedges and a crisp salad or lightly steamed vegetables for balance.

→ Can this dish be made ahead?

Prepare and assemble ahead, then refrigerate until ready to bake. Bake just before serving for best texture.