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Mary Berry Salmon en Croute Recipe

Mary Berry Salmon en Croute Recipe

Mary Berry's salmon en croute wraps a whole salmon fillet in golden puff pastry with a herby cream cheese filling.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 Portions
Course: Main Course
Cuisine: British
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 x 500g ready-made all-butter puff pastry blocks
  • 800 g–1kg salmon fillet skin and bones removed
  • 150 g full-fat cream cheese
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp fresh flat-leaf parsley finely chopped
  • Zest of 1 unwaxed lemon
  • 1 tbsp capers rinsed and roughly chopped
  • 100 g fresh baby spinach wilted and thoroughly squeezed dry
  • Salt and freshly ground black pepper
  • 2 large egg yolks beaten with 1 tbsp water

Method
 

  1. Wilt spinach in a dry pan. Squeeze very thoroughly in a clean tea towel until bone dry. Set aside.
  2. Mix cream cheese, dill, parsley, lemon zest, capers, salt, and pepper until combined.
  3. Roll one pastry block to about 30x20cm. Place on a lined baking tray.
  4. Spread cream cheese mixture over the centre (salmon-sized rectangle). Layer wilted spinach on top. Place salmon on spinach. Season generously.
  5. Brush pastry border with egg wash. Roll second pastry block 5cm larger than first. Lay over salmon. Press and seal edges firmly. Trim to 3cm border. Crimp edges. Brush with egg wash. Score diamond pattern on top — surface only.
  6. Refrigerate 30 minutes. Brush with a final layer of egg wash.
  7. Preheat oven to 200°C / 180°C fan / Gas 6. Bake 30–35 minutes until deep golden. Rest 5 minutes. Slice with a sharp serrated knife.

Notes

Squeeze spinach until completely dry — this is the most critical step for crisp pastry.
Use all-butter puff pastry only — the flavour difference is significant.
Chill assembled en croute for 30 minutes before baking.
Score the top surface only — do not cut through to the salmon.
Check doneness with a metal skewer — hot to the wrist means cooked through.
Slice with a sharp serrated knife for clean portions.
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