Next Level Salmon en Croûte Recipe
Introduction
This next-level salmon en croûte is a stunning dish featuring tender, salt-cured salmon wrapped in buttery puff pastry. Complemented by a fresh cream cheese and watercress filling with a hint of dill and zesty lemon, it’s perfect for a special occasion or impressive dinner.
Ingredients
- 50g flaky sea salt
- 25g demerara sugar
- 2 x 500g skinless, boneless salmon fillets
- 75g watercress, chopped
- 200g cream cheese
- 2 tbsp fresh dill sprigs, chopped
- 1 lemon, zested and juiced
- Pinch smoked salt (optional)
- 500g block all-butter puff pastry
- Flour, for dusting
- 2 eggs, yolks only, beaten
- 1 cucumber, peeled, halved, deseeded and sliced
- 1 red onion, finely sliced
- 100ml cider vinegar
- 1 tbsp sugar
Instructions
- Step 1: The day before assembly, mix the flaky sea salt and demerara sugar in a bowl. Spread half this mix on a tray, place one salmon fillet on top (skinned-side down), then sprinkle more salt mix over it. Place the second fillet on top (skinned-side up) and cover with the remaining salt mix. Cover and weigh down with another tray and tins. Refrigerate for 12 to 48 hours, longer curing firms the salmon more.
- Step 2: When ready, rinse the salmon fillets under cold water and pat dry. In a bowl, combine watercress, cream cheese, dill, lemon zest and juice, smoked salt if using, and pepper. Mix well and set aside.
- Step 3: Preheat oven to 220°C/200°C fan/gas 7. Line a baking tray with parchment. Roll out half the puff pastry on a floured surface so it is 2.5cm larger in diameter than a salmon fillet, then drape it over the tray. Place one salmon fillet (skinned-side down) on the pastry, spread with the cream cheese mix, then place the second fillet (skinned-side up) on top.
- Step 4: Brush the pastry edges with some beaten egg yolk. Roll out the remaining pastry to fit, drape over the salmon, tuck in the sides, trim excess, and seal edges by crimping or pressing with a fork. Brush the top with beaten yolk, chill in the fridge for 30 minutes.
- Step 5: Use the back of a spoon to create a scale-like pattern on the pastry top. Chill for at least 30 more minutes (or up to 24 hours). Bake for 20 minutes, then glaze again with egg yolk. Reduce heat to 180°C/160°C fan/gas 4 and bake for 20 additional minutes. Remove and let rest for 10 minutes.
- Step 6: To make the pickled vegetables, place cucumber and red onion in a bowl. Bring cider vinegar, sugar, and salt to a boil, pour over vegetables, toss well, and set aside. These can be prepared up to two days ahead and stored in the fridge.
- Step 7: Slice the salmon en croûte into six portions and serve alongside the pickled cucumber and onion.
Tips & Variations
- For a firmer texture, cure the salmon closer to 48 hours; for a softer result, 12 hours is sufficient.
- Use smoked salt sparingly to add a subtle smoky depth without overpowering the fresh flavors.
- If preferred, swap watercress for spinach or kale for a different green note in the cream cheese mix.
- Homemade puff pastry offers best flavor, but good quality store-bought pastry works well too.
- To enhance presentation, brush the pastry with milk before baking for a softer shine.
Storage
Store any leftover salmon en croûte wrapped tightly in the refrigerator for up to 2 days. Reheat gently in a low oven (around 160°C/140°C fan) to keep the pastry crisp without drying the salmon. The pickled vegetables keep well in the fridge for up to 2 days and should be served chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salmon with skin on for this recipe?
It’s best to use skinless salmon fillets to ensure the pastry doesn’t become soggy. If you only have skin-on fillets, carefully remove the skin before curing.
Is it necessary to cure the salmon before baking?
Curing firms up the salmon and adds subtle seasoning, but it’s possible to assemble and bake without curing for a fresher, softer texture. The dish will be less firm without the curing step.
Print
Next Level Salmon en Croûte Recipe
- Total Time: Approx. 49 hours including curing and chilling
- Yield: 6 portions 1x
- Diet: Halal
Description
This next level salmon en croûte is an elegant and flavorful dish featuring salt-cured salmon fillets layered with a creamy watercress and dill cheese mixture, all wrapped in buttery puff pastry and baked to golden perfection. Served with tangy pickled cucumber and red onion, it’s a stunning centerpiece perfect for special occasions or weekend dinners.
Ingredients
Scale
For the Salmon and Cure
- 50g flaky sea salt
- 25g demerara sugar
- 2 x 500g skinless, boneless salmon fillets
For the Cream Cheese Filling
- 75g watercress, chopped
- 200g cream cheese
- 2 tbsp fresh dill sprigs, chopped
- 1 lemon, zested and juiced
- Pinch smoked salt (optional)
- Freshly ground black pepper, to taste
For the Puff Pastry
- 500g block all-butter puff pastry
- Flour, for dusting
- 2 eggs, yolks only, beaten
For the Pickled Vegetables
- 1 cucumber, peeled, halved, deseeded and sliced
- 1 red onion, finely sliced
- 100ml cider vinegar
- 1 tbsp sugar
- Pinch of salt
Instructions
- Prepare the Salt Cure: The day before assembling, mix the flaky sea salt and demerara sugar in a bowl. Scatter half the mixture on a tray and place one salmon fillet on top, skinned-side down. Scatter more of the salt mix over it, then lay the second fillet on top, skinned-side up. Sprinkle with the remaining salt mix. Cover and place another tray on top; weigh down with tins and refrigerate for at least 12 hours, preferably up to 48 hours, to firm the salmon.
- Rinse and Dry the Salmon: When ready to assemble, unwrap the salmon fillets, rinse thoroughly in cold water to remove the cure, and dry carefully with kitchen paper. Set aside.
- Make the Cream Cheese Filling: In a bowl, combine the chopped watercress, cream cheese, chopped dill, lemon zest and juice, optional smoked salt, and freshly ground black pepper. Mix well and set aside.
- Roll Out and Prepare Pastry Base: Line a baking tray with parchment paper. Roll out half the puff pastry on a lightly floured surface so it exceeds the salmon fillet by about 2.5cm in diameter. Drape it over the lined tray.
- Assemble the En Croûte: Place one salmon fillet on the pastry, skinned-side down. Spread the cream cheese mixture evenly on top. Lay the second fillet on top, skinned-side up. Brush the pastry edge lightly with beaten egg yolk.
- Seal the Pastry: Roll out the remaining pastry to cover the salmon completely. Drape it over and tuck the edges under, trimming excess. Crimp the edges or press with a fork to seal. Brush the entire surface with beaten egg yolk.
- Chill and Decorate: Refrigerate for 30 minutes. Use a spoon to create a scale-like pattern on the pastry surface. Chill again for at least 30 minutes or up to 24 hours before baking.
- Bake the Salmon En Croûte: Preheat the oven to 220°C (200°C fan/gas mark 7). Bake the en croûte for 20 minutes, then brush with remaining egg yolk. Reduce the oven temperature to 180°C (160°C fan/gas mark 4) and bake for an additional 20 minutes. Remove from oven and let rest for 10 minutes.
- Prepare the Pickled Vegetables: In a bowl, combine the cucumber and red onion slices. In a pan, heat cider vinegar, sugar, and a pinch of salt until sugar dissolves. Pour the hot vinegar mixture over the vegetables, toss well and allow to pickle at room temperature. This can be made up to two days ahead and stored in the refrigerator.
- Serve: Slice the salmon en croûte into six portions and serve alongside the pickled cucumber and red onion for a refreshing contrast.
Notes
- For best texture and flavor, cure the salmon for at least 12 hours but preferably up to 48 hours.
- Ensure the salmon is well rinsed and dried after curing to remove excess salt and sugar.
- Chilling the assembled en croûte before baking helps maintain the pastry’s shape and flaky texture.
- The pickled vegetables add a crisp, tangy balance to the rich salmon and pastry.
- Use all-butter puff pastry for the best buttery flavor and flakiness.
- The smoked salt in the cream cheese mix is optional but contributes a subtle smoky depth.
- Prep Time: 20 minutes (plus up to 48 hours curing and chilling time)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: salmon en croute, salmon pastry, baked salmon, cream cheese filling, watercress, dill, pickled vegetables, elegant dinner, British cuisine
