Table of Contents
1 Salmon fillets wrapped in Puff Pustry served with a beurre blanc sauce
I’m guessing Salmon en Croute could be described as the healthy option to the ever-popular Beef Wellington. However you describe it, it is a fantastic main course and a good recipe to have in your repertoire.
There are many different salmon en croute recipes out there; my version uses a whole side of salmon cut into two, filled in the middle with salmon mousse and wrapped in pastry, well, to be precise, wrapped in Swiss chard and then pastry. I have made salmon en croute with spinach in the past but found the spinach released too much moisture, so I reverted to Swiss chard, which I find better.
It makes a great lunch or dinner party dish for four or five people. I serve with a beurre blanc sauce, but you could choose a healthier parsley sauce (or any white sauce). Simply serve with new potatoes and green veg of your choice.
As you will see from my pictures, my pastry work could be better.
I make no excuses for buying my puff pastry on a roll. I think life is too short to make your own, but feel free to do so.
I call skill level medium. It is more fiddly than difficult
If you do not want to make a large en croute you can make a smaller individual salmon en croute portion by using a salmon fillet and topping it with salmon mousse. It is advisable to wrap it in Swiss chard before wrapping it in pastry as stops the pastry from getting soggy.
2 Beurre Blanc Sauce
To serve with the salmon en croute I like to serve a beurre blanc sauce. It is a classic French sauce and will take the dish to another level.
It uses white wine, lemon, cream and butter as its base, and although it might not be the healthiest sauce, it really is a lovely addition to the salmon.
I hope you do take the plunge and try this recipe. My experience is that it really is a crowd-pleaser and one you will cook over and over. I have cooked as a dinner party dish many times and its had favourable reviews.
Salmon en croute
Print RecipeIngredients
- Side of Salmon
- 2 x Rolls of Puff Pastry
- 75ml Double cream
- 2 Egg yolks for the egg wash
- Beurre Blanc Sauce
- 250G Butter
- 40ml Double Cream
- Banana shallot peeled and finely chopped
- 50ml White wine
- 2 Bay leaves
- Juice of a lemon
- Chives
Instructions
Remove the skin off the Salmon, cut it in half, and trim the salmon pieces so they are the same or similar size
To prepare the salmon mousse, blend the salmon offcuts and cream in a food processor for 1 minute, then season the mixture.
Next, lay out the pastry sheet on a baking tray. Arrange Swiss Chard on the pastry, leaving a 5cm border all around.
Evenly distribute the salmon on top of the Chard, ensuring an even layer.
Spread the salmon mousse evenly over the salmon, season, and place the other piece of salmon and pastry on top. Add Swiss Chard on top of the second piece of salmon.
Brush the pastry edges with egg wash, then fold over the pastry and seal the edges, removing any excess pastry. Double egg wash, then bake for 30 minutes. Allow it to rest for 10 minutes before slicing.
To prepare the sauce, place the shallot, bay leaf, peppercorns, and wine in a saucepan and bring to a boil, then simmer until reduced by half. Strain the mixture into a clean pan, and whisk in the cream, followed by the butter, until it forms a thick sauce, you may need to adjust the heat. Finally, whisk in the lemon juice and garnish with chives.
