Description
Salmon En Croûte, also known as Salmon Wellington, is a delightful dish featuring fresh salmon fillets wrapped in flaky puff pastry with a creamy spinach and herb cheese filling. Perfectly baked to a golden crisp and served with a tangy horseradish sauce, this elegant recipe is ideal for special occasions or dinner parties.
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
Horseradish Sauce
- 150 g cream cheese
- 2-3 Tbsp horseradish
- Lemon juice, to taste
- Salt and black pepper, to season
Instructions
- Prepare the Salmon: Using a sharp knife, 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 Mark 6) and line a baking tray with parchment paper.
- Blanch the Spinach: Rinse the baby spinach thoroughly. Place the spinach in a heatproof bowl and pour boiling water over it. Stir for 30 seconds, then drain and immediately refresh under cold water. Squeeze out all excess water using a clean kitchen towel or paper towel, then finely dice the spinach.
- Make the Cheese Filling: In a medium bowl, combine the diced spinach, cream cheese, egg yolk, finely diced dill, diced spring onions, and a pinch of nutmeg. Season with salt and black pepper to taste and mix well to form a creamy filling.
- Assemble the Wellington: Roll out the puff pastry and cut it into four rectangles large enough to wrap each salmon fillet. Spread 1 teaspoon of garlic or herb butter down the middle of each pastry piece. Place a salmon fillet skin side up on top of the buttered pastry. Divide the cheese filling evenly over each fillet, then wrap the pastry around the salmon securely. Turn each parcel so the filling side faces down and tuck the shorter pastry ends underneath.
- Bake: Arrange the wrapped salmon parcels on the prepared baking sheet. Brush the tops generously with the beaten egg and sprinkle sesame seeds over them. Optionally, use a butter knife to gently score a diamond pattern on the pastry surface. Bake in the preheated oven for 30-35 minutes until the pastry is well puffed and golden brown.
- Prepare the Horseradish Sauce: While the parcels bake, mix together the cream cheese, horseradish, and lemon juice in a small bowl. Season with salt and black pepper to taste and stir until smooth and creamy.
- Serve: Serve the hot Salmon En Croûte with the homemade horseradish sauce and a fresh green salad. A well-chilled dry white or sparkling wine pairs beautifully with this dish.
Notes
- Salmon En Croûte is a sophisticated yet easy-to-make dinner perfect for entertaining or special occasions.
- The dish can be prepared in advance, making it ideal for dinner parties.
- Ensure the spinach is well drained to prevent soggy pastry.
- Use fresh herbs for the filling to enhance flavor.
- For a dairy-free version, substitute cream cheese with a suitable alternative.
- Adjust horseradish quantity in the sauce to control the spice level.
Nutrition
- Serving Size: 1 fillet (approx. 125g salmon plus 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
