Description
Salmon En Croûte, also known as Salmon Wellington, is a sophisticated yet simple dish featuring fresh salmon fillets wrapped in buttery puff pastry with a creamy spinach and herb cheese filling. Baked to golden perfection and served with a tangy horseradish cream sauce, this elegant meal is perfect for dinner parties or special occasions.
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 (for brushing)
- 1 tbsp sesame seeds
Sauce
- 150 g cream cheese
- 2-3 tbsp horseradish
- Lemon juice, to taste
- Salt and black pepper, to season
Instructions
- Prepare: Use a sharp knife to carefully remove the skin from the salmon fillets. Pat the fillets dry with a paper towel and chill them until needed. Preheat your oven to 200°C (400°F, Gas 6) and line a baking tray with parchment paper.
- Blanch Spinach: Rinse the baby spinach thoroughly. Place it in a heatproof bowl and pour boiling water over it, stirring for 30 seconds. Quickly drain and immerse the spinach in cold water to stop the cooking. Squeeze out as much water as possible, then wrap the spinach in a paper towel and squeeze again to remove excess moisture. Finely dice the spinach.
- Make Cheese Filling: In a medium bowl, combine the finely diced spinach, cream cheese, egg yolk, fresh dill, diced spring onions, and a pinch of nutmeg. Season the mixture with salt and black pepper to taste, and stir well to create a creamy filling.
- Assemble: Roll out the puff pastry and cut into four rectangles large enough to fully wrap each salmon fillet. Spread 1 teaspoon of garlic or herb butter down the center of each pastry rectangle. Place a salmon fillet on top of the buttered area, skin side facing up. Spoon and evenly spread the cheese filling on top of each fillet. Fold the pastry around the salmon fillets, then turn them over so the pastry seam and filling are on the bottom. Tuck in the shorter ends to seal the parcels tightly.
- Bake: Arrange the salmon parcels on the prepared baking tray. Brush the tops generously with the beaten egg and sprinkle with sesame seeds. Optionally, use a butter knife to gently score a diamond pattern on the surface for decoration. Bake in the preheated oven for 30-35 minutes or until the pastry is well-puffed and golden brown.
- Make Sauce: While the parcels bake, prepare the horseradish sauce by stirring together cream cheese, horseradish, and lemon juice until smooth. Season to taste with salt and freshly ground black pepper.
- Serve: Serve the hot Salmon En Croûte with the prepared horseradish cream sauce alongside a fresh green salad. For pairing, a well-chilled dry white or sparkling wine complements this dish beautifully.
Notes
- Salmon En Croûte is perfect for preparing in advance, making it an excellent choice for dinner parties or special occasions.
- Ensure to squeeze out as much moisture as possible from the spinach to prevent soggy pastry.
- Use fresh dill and spring onions for the best flavor in the filling.
- The horseradish sauce can be adjusted in strength based on your taste preference.
- For a decorative touch, score a diamond pattern on the pastry before baking.
- Use ready-rolled puff pastry for convenience and consistent results.
Nutrition
- Serving Size: 1 fillet (including pastry and filling)
- 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
