- French
- Dinner
- Main
- Seafood
- Baked
Salmon en Croûte
Picture a luxurious and refined twist on the classic beef Wellington—this Salmon en Croûte is that and so much more. Delicate, flaky salmon halves are seasoned with a tangy mustard spread and an herbaceous compound butter that melts into the tender fish while cooking. These are then lovingly encased in golden, buttery puff pastry and baked to perfection. The fresh herb blend harmonizes beautifully with the warmth of the pastry, making this dish a showstopper for any occasion. Elegantly versatile, it’s perfect for intimate dinners, special celebrations, or even an impressive brunch centerpiece.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Intermediate
Instructions
Preheat the oven
Preheat the oven to 400°F.
Roll the pastry
Cut the salmon in half width-wise. Dust a clean surface with flour and roll out the pastry, using the salmon halves as size guides.
Make the herb butter
Place the softened butter in a large bowl. Add the roughly chopped dill and basil. Add the grated lemon zest, season with salt and pepper, and mix to form a rough paste.
Season and fill the salmon
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Spread the butter mixture on one side of each fillet and the whole grain mustard on the other. Sandwich the two fillets together in opposite directions so that both ends are of similar thickness.
Wrap the salmon
Bring the longest sides of the pastry up, trimming any excess where necessary. Tuck the longest sides in and fold the shorter pastry edges over to form a neat package.
Finish the pastry
Turn the whole thing over so that the seam is sitting on the bottom, and transfer to a non-stick baking tray. Brush with egg wash over the outside. Use the back of a small knife to score the pastry with a crosshatch pattern. Mark the pastry to indicate 4 portions, and season with salt and pepper.
Bake and serve
Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and crisp when tapped. Remove the salmon from the oven and allow to cool slightly. Use a serrated knife to cut into 4 portions and serve.
Recipe by
Russell Toris
@russell-toris