This French classic of Salmon en Coute, aka Salmon Wellington is essentially a piece of salmon side with a topping of creamy spinach and herbs, then covered in buttery shortcrust pastry. It is THE centrepiece you can serve during the festive season if you are looking for something different. It is such a great dish to have on a special occasion, with the latticework adding a touch of indulgence to your table setup. The flaky moist salmon pairs well with the soft creamy spinach and the crispy pastry. It comes together in just under one hour and the real bonus is it can be prepared ahead and stored in the fridge ready for baking.
As Christmas is fast approaching things are busier than ever and I try to find ways to gain time. Prepping my ingredients so the food is ready for cooking one or two days ahead of the big event is my approach to a successful dinner party. This salmon en croute can be prepared a day ahead and kept in the fridge ready for baking at a later time.
Let’s talk about the ingredients you will need
- Salmon side: A boneless salmon side with the skin off.
- Onion: Use white onion.
- Garlic: Garlic is used to add flavour to the spinach.
- Spinach: I use frozen spinach and cook it with the onion and garlic for added flavour.
- Cream cheese: Use thick cream cheese so the pastry does not turn soggy.
- Parsley: Freshly chopped flat left parsley to add to the cream cheese.
- Spring onions: Add an oniony flavour to the cream cheese.
- Egg: An egg wash to brush the pastry before baking.
- Shortcrust pastry: Use a block and roll it out, or use ready-rolled shortcrust pastry which is time-saving.
Step-by-step instructions for making Salmon en Croute
Add the cream cheese, spinach, spring onions, parsley and sumac to a bowl 
Mix well and set aside 
Cut out the shortcrust pastry and place salmon on top 
Cover salmon with cream cheese mixture 
Cover with the remaining pastry and brush with egg wash 
Roll out the remaining pastry and roll a lattice cutter onto the pastry 
Cover the salmon with the lattice and brush with egg wash. Decorate with parsley leaves and bake in the oven Rest the salmon en croute for a few minutes and serve
Serving suggestions
Serve this Salmon en Croute as a main dish alongside a creamy cauliflower and Brussels sprouts gratin. You can also serve it on top of a garlicky mash and crispy kale. If you prefer a lighter meal you can also serve it on top of a green salad. There are so many ways to enjoy this salmon en croute and it deserves its place at the centre of your Christmas table. Get your guests to watch as you slice the salmon en croute, revealing the beautiful layers of creamy spinach and juicy salmon.
The salmon en croute is a dish that is best served hot as it comes out of the oven. You want the crust to remain warm and crispy, and the base to remain moisture-free. If you have leftovers store them in an airtight container in the fridge and reheat in the oven covered in foil at 180c for 5 minutes until you get a crispy pastry.
If you have enjoyed making this stunning recipe as your centrepiece at your dinner party, be sure to leave a comment and let me know how you and your guests enjoyed it. I love to hear what people say about my recipes and it really makes my day.
Festive Salmon en Croute
Whether it is Salmon en Croute or Salmon Wellington, this dish is the perfect centrepiece for any special occasion, A piece of salmon topped with cream cheese, spinach and herbs, then wrapped in puff pastry and baked until golden brown and flaky. Serve it warm with a side of sauteed tenderstem broccoli and a generous dollop of parsley sauce.
Ingredients
- 1/2 salmon side
- 1 onion
- 2 cloves garlic
- 150g frozen spinach
- 200g cream cheese
- 3 tbsp chopped Parsley
- 3 tbsp chopped spring onions
- 1 heaped tsp sumac
- 1 egg, beaten
- 1 sheet shortcrust pastry
- Sea salt and cracked black pepper
Instructions
- Preheat the oven to 200C. In a pan over medium heat add the butter, the garlic and onions. Cook for 2 minutes until the onions have softened.
- Add the spinach and cook until it has wilted and all the liquid has evaporated. Take the spinach off the pan into a bowl to cool.
- To the bowl add the cream cheese, spring onions, parsley, sumac, salt and pepper and give it a good mix.
- To assemble, place the salmon on one end of the pastry, leaving 3cm on each side. Cut the excess and cover the salmon with the cream cheese filling. Take the rest of the pastry and drape it over the salmon, making sure all the sides are tucked in.
- Trim the edges and roll the leftover pastry thinly. Using a lattice cutter cut the pastry. You may need to sprinkle a little flour so it does not stick. Carefully open the lattice and place it on top of the salmon.
- Brush the pastry with egg wash and bake in the oven for 20 minutes. Reduce the temperature to 180C and bake for another 15 minutes until golden brown.
- Leave to rest for 5 minutes and slice the croute into 4 generous portions. Serve with your preferred vegetables.
Nutrition Information
Yield 4Amount Per Serving Calories 472
Other salmon dishes you may like is the super moist maple-glazed salmon with sprouting broccoli which is ready in just under 15 minutes. There is also the roasted asparagus and salmon quiche which is a dish you can make at lunchtime with leftover flaked salmon.
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