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.

Updated at: Wed, 05 Nov 2025 04:21:08 GMT