Salmon en Croute


I’ve had a couple of salmon fillets in the freezer since last week and have been looking and asking for many recipes to use them, so i end up with Salmon en Croute, recipe from Sorted youtube channel. This dish looks lush and fantastic but very easy and quick to make, so i think that it is absolutely suitable when you have guests come over, of course they do taste lovely. 🙂

I made Rough puff pastry (which i will write at the next post) for this dish just to challenge myself, so it did took quite a long time, but well, if you have store bought puff pastry, this dish will make you enjoy the wonderful meal without any sweat.


Serves 4

  • 500g salmon
  • Puff pastry (readily rolled)
  • 2 squeeze of lemon juice, zest of half lemon
  • 1 small egg
  • 5 tbs cream cheese
  • A handful Spinach, finely chopped
  • 3 pinch of finely chopped dill


  1. Preheat the oven to 200C.
  2. Pat dry the fish with kitchen towel, check the bone. Season with salt, peper and a squeeze of lemon juice.
  3. Mix up choopped Spinach, dill, zest with creamcheese, season to taste with salt, pepper and a pinch of sugar.
  4. Roll out the puff pastry onto a flat surface (about 2-3 mm thickness). Place one piece of salmon on the puff pastry, spread the salmon with the creamcheese mix.
  5. Fold the other half of the puff pastry and brush the edges with some egg wash to seal. Make sure the pastry bag is sealed nice and tight.
  6. Score gently on top the pastry, Brush the with the egg wash to make a shiny golden brown color pastry, season salt and pepper on top
  7. Bake for 30minutes or until the pastry is golden brown
  8. When ready, half it and serve with a salad or any kind of boiled water you prefer. (this is important, do not skip as the salmon is quite rich and heavy)


  • Make this with whatever filling you like.
  • Make the croute early in the day, pop it in the oven before serving.
  • Do not add too much dill, the taste of dill is quite strong, it will ruin the salmon taste if you over add.
  • Use Pie pastry (shortcrust) if you have no puff pastry, it’s still taste nice i promise.
  • With the frozen salmon, defrost it for a couple of days in the fridge, it will take a long time, but the fish retains its moisture.
  • Bake on the rack to avoid soggy bottom of the pastry
  • Dont roll your pastry to be too thick (2-3 mm is enough) then you will end up with a soggy crust.
  • Dont need to wonder why this dish have no sauce for, as the creamcheese filling is for sauce. 🙂