Salmon En Croute Mary Berry’s Classic Salmon Recipe
Salmon en Croute, Mary Berry’s is a timeless classic that combines tender, flaky salmon with golden, crispy puff pastry. Mary Berry, the queen of British baking, has a delightful version that’s both elegant and easy to make. Whether for a family dinner or a special occasion, this dish is sure to impress.
Last Updated- September 19, 2024
Table of Contents
Salmon En Croute Mary Berry’s Ingredients
- Salmon fillet – 1 large piece, skin removed (about 500-600g)
- Ready-made puff pastry – 1 sheet (about 320g)
- Fresh spinach – 100g (blanched and squeezed dry)
- Cream cheese – 100g (can use full-fat or low-fat)
- Dill – 2 tablespoons, finely chopped (fresh or dried)
- Lemon zest – from 1 lemon
- Egg yolk – 1 (for egg wash)
- Salt & pepper – to taste
Instructions
Prepare the salmon filling:
- Mix the cream cheese with the chopped dill and lemon zest. Season with salt and pepper to taste.
- Blanch the spinach in boiling water for a few minutes, then drain and squeeze out excess moisture. Set aside.
Assemble the Salmon en Croute:
- Roll out the puff pastry on a floured surface to fit the size of your salmon fillet, leaving extra to wrap around the edges.
- Lay the blanched spinach on top of the puff pastry, leaving a border around the edge.
- Place the salmon fillet on top of the spinach. Spread the cream cheese mixture evenly over the salmon.
Wrap it up:
- Fold the puff pastry over the salmon, sealing the edges well by pressing with a fork. Make sure there are no gaps, so the pastry stays sealed during baking.
- Brush the top of the pastry with the egg yolk to give it a golden, glossy finish.
Bake:
- Preheat the oven to 200°C (fan 180°C/gas mark 6).
- Place the wrapped salmon on a baking tray lined with parchment paper.
- Bake for 25-30 minutes or until the pastry is golden brown and crispy.
Serve:
- Allow the Salmon en Croute to rest for 5 minutes before slicing.
- Serve with fresh salad, roasted vegetables, or a creamy dill sauce for added flavor.
Pro Tips:
- Customization: You can swap the cream cheese for a herb-infused cheese or even add a layer of Dijon mustard for extra flavor.
- Puff Pastry: Make sure to chill your pastry for about 15 minutes before baking to get a perfect flaky texture.
- Leftovers: If you have any leftovers, reheat in the oven to retain the crispness of the puff pastry. Avoid using the microwave as it can make the pastry soggy.
Mary Berry’s Salmon en Croute is a beautiful dish that looks and tastes gourmet but is simple enough for home cooking. With buttery salmon wrapped in flaky pastry and fresh herbs, it’s sure to become a family favorite. Give this recipe a try for your next dinner party or family meal!
Reviews for Mary Berry’s Classic Salmon en Croute
Emma, Home Cook ⭐⭐⭐⭐⭐
“This was absolutely delicious! I made it for a small dinner party, and everyone was impressed. The puff pastry came out perfectly golden, and the salmon was moist and flavorful. The cream cheese and dill mix added just the right amount of tangy richness. A winner!”
James, Food Enthusiast ⭐⭐⭐⭐
“Tried this last weekend, and I must say, it was easier to prepare than I expected. I loved the contrast between the crisp pastry and the tender salmon. I added a hint of garlic to the cream cheese, which gave it an extra punch. Will definitely make this again.”
Sophie, Busy Mom ⭐⭐⭐⭐⭐
“This recipe is a keeper! I made it for my family, and even my kids, who are picky eaters, loved it. The instructions were easy to follow, and the result was restaurant-quality. I served it with a side of roasted veggies, and it was a hit!”
Mark, Amateur Chef ⭐⭐⭐
“I liked the overall flavors, but my puff pastry didn’t come out as flaky as I hoped. I think I’ll chill it longer next time before baking. The salmon was cooked perfectly though, so I’m excited to try again with a few tweaks.”
Isabella, Food Blogger ⭐⭐⭐⭐⭐
“Mary Berry never disappoints! This Salmon en Croute recipe was foolproof. It looked beautiful on the table and tasted even better. The lemon zest in the cream cheese filling brightened up the dish, making it feel fresh yet indulgent. It’s a showstopper!”
