Mary’s perfect salmon en croûte

Mary’s perfect salmon en croûte

This is made possible by BBC Foods!


For the spinach filling

  • 225g/8oz baby leaf spinach
  • 180g/6¼oz full-fat cream cheese
  • 1 free-range egg yolk (white reserved for the salmon)
  • salt and freshly ground black pepper

For the salmon

  • 1kg/2lb 4oz salmon fillet, skin and bones removed
  • large bunch of fresh dill, chopped
  • 280g jar chargrilled mixed peppers in oil, drained
  • 1 free-range egg
  • 1 tbsp milk
  • 500g pack of ready-rolled puff pastry
  • flour, for dusting

For the herb sauce

  • 3 spring onions, finely chopped
  • 1 tbsp caster sugar
  • 1 tbsp snipped fresh chives
  • 2 tbsp chopped fresh flatleaf parsley
  • 1 tbsp chopped fresh dill
  • 200g/7oz full-fat crème fraîche
  • ½ lemon, juice only


  1. To make the spinach filling, tip the spinach into a heatproof bowl.

  2. Pour over boiling water from the kettle, stir to wilt, and drain well.
    1. Squeeze excess water out of the spinach and set aside to cool.
  3. Add the cream cheese and egg yolk to the spinach, season with salt and pepper, and mix to combine.
    1. Set aside.
  4. To make the salmon, arrange the salmon fillet on a board, season with salt and pepper, and cover with the dill.

  5. Lay the peppers over the top, then spread the spinach mixture over the top in an even layer. Break the egg into a bowl and add the milk and spare egg white from the filling.

    1. Whisk with a fork until smooth.

  6. Cut two-thirds of the pastry from the block and freeze the small piece to use later. Roll the large piece of pastry out on a floured work surface so it is long enough and wide enough to wrap around the fillet.

  7. Transfer the pastry to a sheet of baking paper. Place the fillet in the center of the pastry. Brush the pastry, all around the fillet, with the egg wash.

  8. Fold the pastry ends up and over the ends of the fillet and brushes the pastry ends with the egg. Bring the sides of the pastry to meet at the top in the center.

  9. Brush the egg on the ends of the pastry to seal and crimp the top edge. Chill in the fridge for at least 30 minutes.

  10. Preheat the oven to 220C/200C Fan/Gas 7 with a baking tray inside.

  11. Roll out the remaining pastry and cut out any shapes or letters.

  12. Stick to the top of the pastry and brush the egg wash over the top of the pastry.

    1. Transfer to the baking tray and bake for about 35 minutes.

  13. To make the sauce, place all of the ingredients in a bowl, season with salt and pepper, and stir to combine.

  14. Leave the salmon en croûte to rest for about 15 minutes before carving it into thick slices.

  15. Serve with herb sauce.

Banner and Image Credit: BBC

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