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.
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.
Pat salmon fillet dry.
Season generously with salt and pepper.
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.
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.
Slice into thick portions and serve hot, ideally with lemon wedges and a light green salad.
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.
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.
6 servings