Salmon en croute

Salmon en croute

This makes an impressive dish for a dinner party but is a doddle to put together

Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Total time

Ready in 50 mins

Method

  1. Heat the oven to 200C/fan 180C/gas 6. Put the mascarpone or cream cheese in a food processor with the watercress, spinach and rocket and whizz the lot until you have a creamy green purée. Season well.
  2. Roll the pastry out so you can wrap the salmon in it completely (just a bit thinner than a £1 coin) and lay it on a buttered or oiled baking sheet (it will hang over the edges). Put the salmon in the middle. If it has a thinner tail end, tuck it under. Spoon half of the watercress mixture onto the salmon. Now fold the pastry over into a neat parcel (the join will be at the top, so trim the edge neatly), making sure you don't have any thick lumps of pastry as these won't cook through properly. Trim off any excess as you need to. Make 3 neat cuts in the pastry to allow steam to escape and make some decorations with the off-cuts to disguise the join if you like. Brush with the egg glaze.
  3. Bake for 30 minutes or until the pastry is crisp and browned. To test whether the salmon is cooked, push a sharp knife through one of the cuts into the flesh, wait for 3 seconds then test it against the inside of your wrist; if it is hot, the salmon is cooked. Serve with the rest of the watercress purée as a sauce.
Try

Know-how

This makes an impressive dish for a dinner party but is a doddle to put together.

Per serving

985 kcalories, protein 35.6g, carbohydrate 61g, fat 68.1 g, saturated fat 27.8g, fibre 2.6g, salt 1.94 g

Recipe from olive magazine, September 2006.

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Latest comments and suggestions

Results 41-58

  • Binder photo supercat

    17 June 2012

    supercat rated and commented on this recipe

    5 stars

    Really easy recipe, used spring onion and black pepper Philadelphia and wrapped in puff pastry - Yum!

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  • Binder photo jolly fisherman :)

    16 July 2012

    jolly fisherman :) commented on this recipe

    I would like to cook this tonight, could I use leeks instead of watercress and rocket?

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  • Binder photo Miss B

    21 August 2012

    Miss B rated and commented on this recipe

    5 stars

    I made with puff pastry and it went down well, the salmon shrunk so the end slices needs to be cut bigger or there will be no salmon in thatbsection. Sauce v runny but I prepared hours innadvance, stored

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  • Binder photo jonnylovesfood

    05 November 2012

    jonnylovesfood rated and commented on this recipe

    4 stars

    So quick and easy yet looks and tastes like you have spent lots of time over it. Will defo make again. Based on the suggestions here I also rolled top and bottom pastry and crimped the edges. The Sauce was amazing and I warmed the leftover sauce slightly before serving. Served with peas and mash.

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  • Binder photo J.Hargreaves

    12 November 2012

    J.Hargreaves rated and commented on this recipe

    5 stars

    I made this dish twice now, my husband loves it! The first time, I made way too much green sauce; but the second time was perfect! The salmon always comes out perfectly cooked.

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  • Binder photo HennyS

    21 November 2012

    HennyS rated and commented on this recipe

    4 stars

    The sauce was very runny so very difficult to put on top of the salmon as it kept running off it before I was able to close it up with the pastry. Had to get my husband to hold the pastry up around the salmon while putting sauce on and then try to quickly close it. Otherwise tasted delicious!!!

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  • Binder photo mr baxter

    21 November 2012

    mr baxter commented on this recipe

    First time I have made this dish, and I must say (boast boast) it was delish! I used the left over pastry to make fish shapes which I brushed on with the egg mixture. Really tasty!

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  • Binder photo Angela

    29 December 2012

    Angela rated and commented on this recipe

    5 stars

    Easy magnificent Boxing Day supper for family. I didn't have a 500g fillet so I arranged several smaller fillets in the pastry and nobody was the wiser!

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  • Binder photo Poke cook

    08 January 2013

    Poke cook commented on this recipe

    about to try

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  • Binder photo Nicky

    20 January 2013

    Nicky rated and commented on this recipe

    5 stars

    Would thoroughly recommend! I used puff pastry as I had some in the freezer and also used Quark instead of Mascarpone... Absolutely delicious!

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  • Binder photo Poke cook

    05 February 2013

    Poke cook commented on this recipe

    finished and it was yummy

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  • Binder photo Poke cook

    05 February 2013

    Poke cook rated this recipe

    5 stars

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  • Binder photo Poke cook

    05 February 2013

    Poke cook commented on this recipe

    sorry about delay

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  • Binder photo jeanlyon

    17 February 2013

    jeanlyon commented on this recipe

    Well I tried this tonight with mascarpone and the rocket spinach and watercress. Although the pastry and fish were fine, the sauce tasted of absolutely nothing at all. Very disappointing. I had seasoned it as well.

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  • Binder photo Julie Bahrain

    22 February 2013

    Julie Bahrain rated and commented on this recipe

    3 stars

    Made this with puff pastry using local rocket and spinach. Not the best salmon encroute and I won't bother with this recipe again as I have better ones. Didn't like the green sauce at all, it was ok in the salmon en croute but I put it on my potatoes and then scraped it off! Bit of a waste of cream cheese.

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  • Binder photo lucylacy

    31 March 2013

    lucylacy rated and commented on this recipe

    4 stars

    Pretty good. I made this for a family get together buffet on New Years Day and it was quick and easy to make and looked good on the table. Not sure about the flavour of the filling though. I used watercress and found it had a slightly bitter taste. I'll probably try spinach next time.

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  • Binder photo Mr_Horizon

    13 April 2013

    Mr_Horizon commented on this recipe

    "season well" what does that even mean??? Salt, what else? Can you give a suggestion maybe? Thank you

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  • Binder photo SarahD

    15 April 2013

    SarahD rated and commented on this recipe

    4 stars

    Used Boursin instead of mascapone for added flavour. Next time I will use watercress/spinach only as the rocket made it have a slightly bitter taste.

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Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Total time

Ready in 50 mins

Ingredients

  • 150g mascarpone or cream cheese
  • 1 bag watercress , spinach and rocket, about 120g
  • 500g shortcrust pastry , use a butter version such as Jus-rol, which is frozen, or Dorset pastry
  • 500g piece salmon fillets , skinless
  • 1 egg , beaten
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Per serving

985 kcalories, protein 35.6g, carbohydrate 61g, fat 68.1 g, saturated fat 27.8g, fibre 2.6g, salt 1.94 g

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