Individual Salmon En Croûte
20 Minute
Rich in Omega 3
These single-serve salmon en croûte look impressive but they are easy to prepare and quick to cook. Perfect for serving at Christmas. Try Individual Salmon En Croûte.
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  • 1 tsp unsalted butter
  • 100g baby spinach
  • 180g full-fat cream cheese
  • 1 garlic clove, minced
  • 1 tsp chopped chives
  • 4 skinless salmon fillets, defrosted
  • salt and pepper to season
  • 2 packs ready-rolled puff pastry
  • 1 egg, lightly beaten


  • Preheat the oven to 180C.

  • Heat the butter in a non-stick frying pan and pan fry the spinach leaves until they wilt – about a minute.

  • Put the spinach in a sieve and allow some of the liquid to drain away.

  • Mix the cream cheese, spinach, garlic and chives in a bowl until combined. Season with salt and pepper.

  • Pat the salmon fillets dry with kitchen paper and then divide the cheese mixture over the top of the four salmon fillets. Chill in the fridge for 10 minutes.

  • Unroll the puff pastry, leaving it on the paper it comes rolled in.

  • Cut the pastry in half and then put one salmon fillet on one side of each rectangle.

  • Brush a little beaten egg around the edge of the pastry and fold over to enclose the fish.

  • Trim away any excess pastry and crimp the edges with a fork to seal.

  • Brush with the beaten egg and use any spare pastry to cut out decorative shapes (optional).

  • Repeat with the other two salmon fillets and place the salmon en croûte on a heavy baking tray lined with baking paper.

  • Cook for 20-25 minutes until the pastry is golden. Serve with steamed greens.

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