In this video tutorial I show you how to make salmon en croute. This is one of my favourite wild salmon recipes. I made individual pies but you can also use this for a salmon Wellington, similar to beef Wellington.
You will need a bigger piece of salmon and two sheets of puff pastry. Lay the salmon on one of the puff pastry pieces season and add some creamed spinach.
Ingredients for salmon en croute
Homemade Puff pastry (or store bought)
Salt and pepper to season
Herbs of your choice (optional)
Creamed spinach (optional)
Method for salmon en croute
Make your puff pastry in advance
Cook creamed spinach and put to one side to cool completely
Pre-heat oven to 200 Celsius.
Roll out puff pastry to the right size for your fish to be sealed in it.
Put the wild sockeye salmon in the puff pastry and leave enough space around to seal it.
Season the wild salmon with salt and pepper
Put cooled creamed spinach on top
You can make patterns on the puff pastry, slice the puff pastry on one side, the side which will be the lid. Patterns are optional
Close the puff pastry, stretch the edges if the pastry is a bit too short, if too short you need to re-roll the puff pastry
Put on a baking tray (can brush some egg wash on top or leave as is) and bake in the oven for 20-30 minutes until golden brown.
Remove from baking tray and serve.