Salmon en Croute. Salmon en croute made easy, If you don't like salmon, try beef tenderloin also beautiful. Served with sauteed potatoes and a. Spinach-stuffed crust & cheesy sauce. "I couldn't resist the opportunity to go a bit retro and include my version of salmon en croûte here - it's such a nostalgic dish for many of us.
Succulent salmon, cream cheese and dill are encased in crisp puff pastry with a pickled cucumber side.
Salmon en Croute is french for 'salmon in a crust'.
Croute means crust and so 'en croute' refers to anything in a pastry crust.
You can have Salmon en Croute using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Salmon en Croute
- Prepare of sheet puff pastry.
- It's of fillets salmon.
- It's of whole grain mustard.
- It's of unsalted butter.
- Prepare of terragon, chopped.
- It's of salt and pepper to taste.
It's a great dish to double up on and make in bulk - store leftovers for a later. Salmon fillet is baked in a puff pastry pocket with onion, mushrooms, and spinach in this elegant French-inspired Variation of salmon en croute (aka Salmon Wellington). Serve with a side of rice. A whole salmon en croûte is a lovely Christmas party centrepiece.
Salmon en Croute step by step
- Preheat oven to 350°F. Combine butter and terragon, set aside..
- Roll out puff pastry, cut into 4 pieces large enough to enclose each fillet..
- Season both sides of each fillets with salt and pepper. Spead whole grain mustard on each fillets. Place mustard side down on puff pastry..
- Spread terragon butter on each fillet. Fold over dough and enclose fillet. Place seam side down on baking sheet..
- Brush with egg wash and bake 20 minutes until golden brown..
This simple recipe uses readymade pastry to make it quick and easy. This delicious salmon en croute recipe is a real classic. Salmon en croute is a delicious alternative to turkey on Christmas Day, especially if you have people in your party who don't eat meat. Salmon en croute: our favourite salmon and pastry combo. Follow this easy method to make the best version of this classic dish.