Description
Salmon En Croûte, also known as Salmon Wellington, is an elegant and flavorful dish featuring fresh salmon fillets wrapped in buttery puff pastry with a creamy herb and horseradish filling. This recipe combines tender salmon, a spinach and cream cheese mixture, and a zesty horseradish sauce, making it perfect for special occasions or sophisticated dinners.
Ingredients
Scale
Salmon and Filling
- 500 g salmon fillets (4 pieces, 125g each)
- 100 g baby spinach leaves
- 100 g cream cheese
- 1 egg yolk
- 1 Tbsp horseradish
- Small bunch of fresh dill, finely diced
- 2 small spring onions, diced
- Pinch of nutmeg
- Sea salt and black pepper, to taste
- 4 tsp garlic or herb butter
Pastry and Topping
- 350 g ready-rolled puff pastry
- 1 egg, beaten
- 1 Tbsp sesame seeds
Horseradish Sauce
- 150 g cream cheese
- 2-3 Tbsp horseradish
- 1 Tbsp lemon juice
- Salt and pepper, to season
Instructions
- Prepare: Use a sharp knife to carefully remove the skin from the salmon fillets. Pat them dry with a paper towel, then chill until needed. Preheat the oven to 200°C (400°F, Gas mark 6). Line a baking sheet with parchment paper.
- Blanch Spinach: Wash the baby spinach thoroughly. Place it in a heatproof bowl and pour boiling water over, stirring continuously for 30 seconds. Drain immediately and refresh in cold water to stop cooking. Squeeze out as much water as possible, wrap in paper towels, and squeeze again to remove excess moisture. Finely dice the spinach.
- Make Cheese Filling: In a medium bowl, combine the diced spinach, 100 g cream cheese, egg yolk, finely diced dill, diced spring onions, and a pinch of nutmeg. Season with sea salt and freshly ground black pepper and mix well until evenly combined.
- Assemble: Roll out the puff pastry and cut it into 4 rectangles large enough to wrap around each salmon fillet. Spread 1 teaspoon of garlic or herb butter down the center of each pastry piece. Place a salmon fillet on top of the butter, skin side facing up. Divide the spinach and cream cheese filling evenly over the salmon. Wrap the pastry around the salmon and filling, folding the edges neatly, then turn the parcels over so the filling is on the bottom. Tuck the short ends underneath to seal.
- Bake: Transfer the salmon parcels onto the prepared baking sheet. Brush each parcel generously with the beaten egg and sprinkle with sesame seeds. Using a butter knife, optionally score a diamond pattern on the pastry top. Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown and puffed.
- Make Sauce: While the parcels bake, stir together 150 g cream cheese, 2-3 tablespoons horseradish, and lemon juice in a small bowl. Season with salt and freshly ground black pepper to taste.
- Serve: Remove the Salmon En Croûte from the oven and serve hot with the horseradish sauce alongside a fresh green salad. For an ideal pairing, offer a well-chilled dry white or sparkling wine.
Notes
- Salmon en Croûte is an elegant dish suitable for special dinners and dinner parties.
- Prepare in advance by assembling the parcels and refrigerating before baking.
- Ensure the spinach is thoroughly squeezed to prevent soggy pastry.
- Use fresh dill for best flavor in the cheese filling.
- Serve immediately for the best crispy pastry texture.
- Leftovers can be refrigerated and gently reheated to maintain crispiness.
Nutrition
- Serving Size: 1 fillet with pastry
- Calories: 194 kcal
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 114 mg
