Flaky salmon fillets layered with creamy spinach and dill, encased in golden puff pastry. It’s impressive enough for the holiday table but straightforward enough for a special weekend dinner.
[cooked-sharing]
Yields6 ServingsPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
For the salmon en croûte
2sheets puff pastry (thawed if frozen)
1(2–2.5 lb / 900 g–1.1 kg) salmon fillet, skin removed
1egg, beaten (for egg wash)
Salt & freshly ground black pepper
For the spinach & dill cream filling
2tbspunsalted butter
1shallot, finely chopped
2clovesgarlic, minced
10ozfresh spinach (or frozen, well-drained)
½cupcream cheese
½cupsour cream or crème fraîche
2tbspDijon mustard
Zest of 1 lemon
2tbspfresh dill, chopped
Salt & pepper, to taste
Prepare the spinach filling
1
Heat butter in a skillet over medium heat.
Add shallot and sauté for 3–4 minutes until soft.
Stir in garlic and spinach; cook until wilted (or warmed through if using frozen).
Squeeze out excess liquid (important to avoid soggy pastry).
Transfer to a bowl and stir in cream cheese, sour cream, Dijon, lemon zest, dill, salt, and pepper. Cool slightly.
Prep the salmon
2
Pat salmon fillet dry.
Season generously with salt and pepper.
Assemble the en croûte
3
Roll out one puff pastry sheet on a lightly floured surface into a rectangle large enough to hold the salmon.
Place the salmon in the center.
Spread the spinach-dill cream evenly on top of the salmon.
Cover with the second sheet of puff pastry. Trim edges, leaving a 1-inch border.
Seal edges by pressing with a fork.
Use pastry trimmings to decorate (optional—like festive leaves or stars).
Brush entire pastry with egg wash.
Bake
4
Preheat oven to 400°F (200°C).
Place en croûte on a parchment-lined baking sheet.
Bake for 40–45 minutes, until pastry is golden and crisp.
Let rest for 5 minutes before slicing.
Serve
5
Slice into thick portions and serve hot, ideally with lemon wedges and a light green salad.
Serving Suggestions
6
Pairs beautifully with roasted baby potatoes, glazed carrots, or a fennel-orange salad.
Wine pairing: Chablis, Champagne, or a dry Riesling.
Can be served with a simple dill sauce (sour cream + lemon juice + dill) on the side.
Tips & Variations
7
Prevent sogginess: Always drain spinach well before mixing with cream.
Make-ahead: Assemble up to 6 hours in advance, refrigerate, and bake just before serving.
Individual servings: Make smaller en croûte parcels with salmon portions instead of a large fillet.
Festive twist: Add sautéed mushrooms or a layer of blanched asparagus under the salmon for extra flavor.
Ingredients
For the salmon en croûte
2sheets puff pastry (thawed if frozen)
1(2–2.5 lb / 900 g–1.1 kg) salmon fillet, skin removed
1egg, beaten (for egg wash)
Salt & freshly ground black pepper
For the spinach & dill cream filling
2tbspunsalted butter
1shallot, finely chopped
2clovesgarlic, minced
10ozfresh spinach (or frozen, well-drained)
½cupcream cheese
½cupsour cream or crème fraîche
2tbspDijon mustard
Zest of 1 lemon
2tbspfresh dill, chopped
Salt & pepper, to taste
Directions
Prepare the spinach filling
1
Heat butter in a skillet over medium heat.
Add shallot and sauté for 3–4 minutes until soft.
Stir in garlic and spinach; cook until wilted (or warmed through if using frozen).
Squeeze out excess liquid (important to avoid soggy pastry).
Transfer to a bowl and stir in cream cheese, sour cream, Dijon, lemon zest, dill, salt, and pepper. Cool slightly.
Prep the salmon
2
Pat salmon fillet dry.
Season generously with salt and pepper.
Assemble the en croûte
3
Roll out one puff pastry sheet on a lightly floured surface into a rectangle large enough to hold the salmon.
Place the salmon in the center.
Spread the spinach-dill cream evenly on top of the salmon.
Cover with the second sheet of puff pastry. Trim edges, leaving a 1-inch border.
Seal edges by pressing with a fork.
Use pastry trimmings to decorate (optional—like festive leaves or stars).
Brush entire pastry with egg wash.
Bake
4
Preheat oven to 400°F (200°C).
Place en croûte on a parchment-lined baking sheet.
Bake for 40–45 minutes, until pastry is golden and crisp.
Let rest for 5 minutes before slicing.
Serve
5
Slice into thick portions and serve hot, ideally with lemon wedges and a light green salad.
Serving Suggestions
6
Pairs beautifully with roasted baby potatoes, glazed carrots, or a fennel-orange salad.
Wine pairing: Chablis, Champagne, or a dry Riesling.
Can be served with a simple dill sauce (sour cream + lemon juice + dill) on the side.
Tips & Variations
7
Prevent sogginess: Always drain spinach well before mixing with cream.
Make-ahead: Assemble up to 6 hours in advance, refrigerate, and bake just before serving.
Individual servings: Make smaller en croûte parcels with salmon portions instead of a large fillet.
Festive twist: Add sautéed mushrooms or a layer of blanched asparagus under the salmon for extra flavor.
