Delia Smith Salmon En Croute Recipe

If you love crisp, buttery puff pastry wrapped around tender salmon, this is the sort of centrepiece dinner that never fails to impress. The filling is creamy and herby with a gentle lemony lift, and the pastry bakes up beautifully golden and flaky. It is very doable for a confident beginner as long as you keep everything cold and take your time sealing the edges. Total time is about 1 hour 15 minutes, including a short chill to help the pastry hold its shape.

Ingredients

For the salmon and filling

• 1 tsp olive oil
• 1 small shallot, finely chopped
• 1 garlic clove, finely grated or crushed
• 150g baby spinach
• 200g full-fat cream cheese
• 1 tbsp Dijon mustard
• Finely grated zest of 1 lemon
• 1 tbsp lemon juice
• 2 tbsp fresh dill or parsley, finely chopped
• 2 tsp capers, drained and chopped (optional)
• 1/2 tsp fine salt, plus extra to season the salmon
• 1/4 tsp black pepper
• 600g salmon fillet, skinless (trim tail end if very thin for more even cooking)

For the pastry

• 500g all-butter puff pastry (block or ready-rolled)
• Plain flour, for dusting

For finishing

• 1 large egg
• 1 tbsp milk
• Optional: 1 tsp sesame seeds or nigella seeds

How to Make Salmon en CrouDelia Smith Salmon En Croute Recipe

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• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pastry cooks evenly and colours nicely. Line a large baking tray with baking parchment.
• Wilt and dry the spinach: Warm the olive oil in a frying pan over medium heat. Add the shallot and cook for 2 minutes until softened, then add the garlic for 30 seconds. Tip in the spinach and stir until fully wilted. Transfer to a sieve, press out as much liquid as you can, then chop finely and leave to cool.
• Mix the filling: In a bowl, mix the cream cheese, Dijon mustard, lemon zest, lemon juice, herbs, capers (if using), salt and pepper. Stir in the cooled chopped spinach. Taste and adjust with a little more lemon or pepper if you like.
• Prepare the salmon: Pat the salmon dry with kitchen paper and check for pin bones. Season lightly with salt and pepper. Keeping the fish fairly dry helps the pastry stay crisp.
• Roll the pastry: Lightly flour your worktop. Roll the puff pastry into a rectangle large enough to wrap the salmon with a little overlap. If using ready-rolled pastry, you may only need to neaten the edges.
• Assemble the parcel: Spoon a thick strip of filling down the centre of the pastry, about the length of the salmon. Sit the salmon on top, then spread a thin layer of filling over the top and sides of the salmon so it is well insulated. Brush the pastry edges with egg wash (egg beaten with milk), fold the pastry over, press to seal, then tuck in and seal the ends. Place seam-side down on the tray.
• Chill to set the shape: Refrigerate the assembled parcel for 15 minutes. This small step helps prevent leaking seams and improves the puff.
• Bake: Brush the top and sides all over with egg wash. If you like, scatter with sesame or nigella seeds. Score a few shallow lines in the top with a sharp knife (do not cut all the way through). Bake for 25 to 30 minutes until a deep golden brown.
• Cool and slice: Let the salmon en croute rest for 10 minutes before slicing. This keeps the filling from oozing and makes cleaner portions. Slice with a serrated knife and serve warm.

Tips

How do I stop salmon en croute getting a soggy bottom?

Squeeze the spinach very dry and keep the salmon surface dry too. Baking on a hot tray lined with parchment helps, and chilling the assembled parcel before baking gives the pastry a head start on puffing rather than melting.

What if my puff pastry splits or leaks?

Most leaks come from seams that are not fully sealed or from overfilling. Brush the edges with egg wash, press firmly, and place the parcel seam-side down. If you spot a small split mid-bake, you can patch it quickly with a thin strip of pastry and a dab of egg wash.

How do I know when the salmon is cooked without drying it out?

The pastry should be deep golden, and the centre of the salmon should read about 50 to 55°C on an instant-read thermometer. Resting for 10 minutes finishes the cooking gently and keeps it succulent.

Can I make this ahead for a dinner party?

Yes. Assemble up to 8 hours ahead, cover well, and refrigerate. Egg wash just before baking so the top bakes glossy rather than sticky.

Serving Suggestions

• Buttered new potatoes and tenderstem broccoli
• Steamed asparagus with a squeeze of lemon
• Peas and a simple dill yoghurt sauce
• A crisp green salad with a sharp vinaigrette
• A light white wine sauce or quick lemon butter

Storage

Room temperature

Serve within 2 hours of baking. Puff pastry softens as it sits, so this is one best enjoyed warm and fairly fresh.

Refrigerator

Cool completely, then refrigerate in an airtight container for up to 2 days. Reheat on a tray in a 180°C fan oven for 10 to 15 minutes until hot, which helps re-crisp the pastry better than the microwave.

Freezing

For best results, freeze unbaked: assemble, wrap tightly in two layers (cling film then foil), and freeze for up to 2 months. Bake from frozen at 180°C fan, adding 10 to 20 minutes, until deeply golden and hot through. You can also freeze baked slices for up to 2 months, but the pastry will be a little softer on reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 30 g
• Protein: 32 g
• Fat: 30 g
• Saturated Fat: 10 g
• Sodium: 650 mg

Nutrition values are estimates and will vary depending on the pastry brand and exact portion size.

FAQs