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Scottish Salmon en Croûte
A sophisticated and elegant dish featuring flaky salmon fillets encased in golden puff pastry, often with a creamy dill and lemon filling. It's a celebration of Scotland's world-renowned salmon.
🧂 Ainekset
- 500 g Salmon fillets(skinless, boneless)
- 500 g Puff pastry(all-butter, thawed)
- 100 g Cream cheese(full-fat, softened)
- 2 tbsp Fresh dill(chopped)
- 1 tsp Lemon zest
- 1 tbsp Lemon juice
- 1 tsp Dijon mustard
- 1 large Egg(beaten, for egg wash)
- 0.5 tsp Salt
- 0.25 tsp Black pepper(freshly ground)
👨🍳 Ohjeet
- 1
Preheat oven to 200°C (180°C fan/Gas Mark 6). Line a baking sheet with parchment paper.
💡 Ammattilaisvinkit: Ensure your oven is fully preheated for best puff pastry results. - 2
In a small bowl, mix the softened cream cheese, chopped dill, lemon zest, lemon juice, Dijon mustard, salt, and pepper. Stir until well combined.
⏱️ 5 minutes - 3
Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper.
💡 Ammattilaisvinkit: Drying the salmon helps the pastry adhere better. - 4
Roll out the puff pastry on a lightly floured surface to a rectangle large enough to encase the salmon. Cut in half.
- 5
Spread half of the cream cheese mixture onto one half of the pastry rectangle. Place a salmon fillet on top. Spread the remaining cream cheese mixture over the salmon. Top with the second salmon fillet.
💡 Ammattilaisvinkit: Ensure an even layer of the filling for consistent cooking. - 6
Brush the edges of the pastry with the beaten egg. Carefully fold the other half of the pastry over the salmon, pressing the edges to seal. Trim any excess pastry and crimp the edges with a fork.
⏱️ 5 minutes - 7
Place the salmon en croûte onto the prepared baking sheet. Brush the top generously with the egg wash. You can score the top lightly with a knife for decoration, being careful not to cut through the pastry.
💡 Ammattilaisvinkit: A good egg wash ensures a beautiful golden-brown crust. - 8
Bake for 25-30 minutes, or until the pastry is golden brown and puffed, and the salmon is cooked through. Check internal temperature if unsure (should reach 63°C/145°F).
⏱️ 25-30 minutes💡 Ammattilaisvinkit: If the pastry is browning too quickly, loosely tent with foil. - 9
Let rest for 5 minutes before slicing and serving.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓Use high-quality, all-butter puff pastry for the best flavour and texture.
- ✓Ensure the salmon is evenly sized for consistent cooking.
- ✓Don't overfill the pastry, as it can make sealing difficult and lead to leaks.
- ✓Serve with a simple green salad or steamed asparagus.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a layer of sautéed spinach or leeks beneath the salmon.
- Incorporate capers or finely chopped chives into the cream cheese mixture.
- For a richer flavour, add a tablespoon of white wine to the cream cheese mixture.