Salmon en croûte

Name: Salmon en croûte
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: British
Ingredients: 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; 1kg/2lb 4oz salmon fillet, skinless and boneless; large bunch fresh dill, chopped; 280g jar chargrilled mixed peppers in oil, drained; 1 free-range egg; 1 tbsp milk; 500g pack puff pastry (in a block); flour, for dusting; 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

Instructions

Prep:2hCook:1h

Mary shows you how to make the perfect salmon en croûte. It's a great choice for a buffet or party when you have lots of mouths to feed. Roasted red peppers (from a jar, to keep things simple) and a creamy spinach filling give a taste of summer all year round. Each serving provides 564 kcal, 26.8g protein, 19g carbohydrate (of which 3.8g sugars), 41.9g fat (of which 17.7g saturates), 2.3g fibre and 0.96g salt.

Updated at: Thu, 12 Feb 2026 04:32:55 GMT