Salmon en Croûte with Puff Pastry

Name: Salmon en Croûte with Puff Pastry
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 sheet puff pastry (thawed); 4 fillets salmon (skinless, about 150g each); 1 tbsp Dijon mustard; 1 tbsp fresh dill (chopped); 1 egg egg (beaten, for egg wash); 1 pinch salt (to taste); 1 pinch black pepper (to taste)

55 min 4 servings Medium

All Recipes

Indulge in this elegant Salmon en Croûte wrapped in golden puff pastry, perfect for a special occasion.

Prep

30 min

Cook

25 min

Total

55 min

Servings

Difficulty

Medium

Salmon en Croûte is a classic French dish that exudes elegance and sophistication. The name translates to 'salmon in a crust', and it delivers just that—a succulent salmon fillet encased in a flaky, buttery puff pastry. This dish is not only delicious but also visually stunning, making it a perfect centrepiece for any festive table. Originating in France, this dish has variations around the world, including the well-known Salmon Wellington. It combines the rich flavours of fresh salmon with the delicate, airy texture of puff pastry, creating a harmonious blend that is sure to impress both family and guests alike.

Instructions

Prepare the pastry

Preheat your oven to 200°C (400°F). Roll out the puff pastry on a floured surface to smooth out any folds.

Pro tip: Ensure the pastry is cold to prevent sticking.

Season the salmon

Season each salmon fillet with salt and black pepper. Spread a thin layer of Dijon mustard over the top of each fillet and sprinkle with chopped dill.

Pro tip: Use fresh dill for the best flavour.

Wrap the salmon

Place each salmon fillet on the pastry sheet, leaving space between them. Cut the pastry into sections and wrap each fillet, sealing the edges by pressing with a fork.

Pro tip: Chill the wrapped salmon for 10 minutes to firm up the pastry.

Apply egg wash

Brush the tops of the pastry with the beaten egg to give it a shiny, golden finish.

Pro tip: Avoid getting egg wash on the cut edges to prevent sealing.

Bake the salmon

Place the wrapped salmon on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the salmon reaches an internal temperature of 63°C (145°F).

Pro tip: Use a meat thermometer to check the internal temperature.

Serve

Let the salmon en croûte rest for a few minutes before slicing. Serve warm with your choice of sides.

Pro tip: Garnish with a sprig of dill for presentation.

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Tips & Tricks

Ensure your pastry is chilled before wrapping to prevent it from melting.
Use a thermometer to check the salmon's internal temperature for perfect doneness.
Chill the wrapped salmon before baking to help the pastry hold its shape.
Brush the pastry with egg wash for a golden, glossy finish.

Frequently Asked Questions

What is saumon en croûte feuilleté?

It is salmon wrapped in puff pastry, often baked until golden and crispy.

Can I make saumon en croûte ahead of time?

Yes, you can assemble it and refrigerate for up to 24 hours before baking.

What temperature should I bake saumon en croûte?

Bake at 200°C (400°F) until the pastry is golden and salmon is cooked.

How do I know when the salmon is cooked?

The internal temperature should be 63°C (145°F).

What can I serve with saumon en croûte?

Serve with steamed vegetables or a fresh green salad.

Serving Suggestions

Serve your Salmon en Croûte hot with a side of steamed vegetables or a fresh green salad. It pairs wonderfully with a chilled glass of Chardonnay or a light Sauvignon Blanc, enhancing the fish's natural flavours. This dish can be prepared ahead of time by assembling the salmon and pastry, then refrigerating until ready to bake. Store any leftovers in the refrigerator for up to two days, and reheat in the oven to maintain the pastry's crispiness.