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    • Individual Salmon En Croûte

    Mark Sharron
    Easy
    30 minutes
    4
    Salmon en croute is a satisfying dish to prepare. This looks impressive when you have company over. A food item wrapped in dough and baked is called "en croute" in French. This dish is also commonly known as Salmon Wellington. For many families, Salmon en croute seats at the center of festivities and provides a lovely centrepiece.
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    Ingredients

    • 4 skinless salmon fillets
    • 2 packs ready-rolled puff pastry
    • 1 egg, lightly beaten
    • 1 teaspoon butter
    • 100g baby spinach
    • 180g full-fat cream cheese
    • 1 garlic clove, minced
    • 1 teaspoon chopped chives
    • salt and pepper to taste

    Method

    • Step-by-Step Method: Individual Salmon En Croûte
    • Preheat oven to 200°C (180°C fan) or 400°F
    • Line a baking tray with parchment paper
    • Rinse baby spinach under cold water
    • Place spinach in a dry pan over medium heat until wilted, then transfer to a colander to cool
    • Squeeze excess liquid from spinach and roughly chop
    • In a bowl, combine cream cheese, minced garlic, chopped chives, salt, and pepper
    • Stir in chopped, cooled spinach to the cream cheese mixture
    • Unroll the puff pastry sheets on a clean surface
    • Cut each sheet into rectangles large enough to wrap around each salmon fillet
    • Place each salmon fillet in the center of a pastry rectangle
    • Season salmon lightly with salt and pepper
    • Spoon a portion of the spinach-cream cheese mixture over each fillet, covering the top evenly
    • Fold the pastry over the salmon and filling, sealing edges with a bit of beaten egg
    • Trim excess pastry if necessary and press edges with a fork to seal
    • Place each wrapped fillet seam-side down on the prepared tray
    • Brush the tops thoroughly with beaten egg for golden color
    • With a sharp knife, lightly score the pastry top for decoration, being careful not to cut through
    • Bake in the preheated oven for 20–25 minutes, or until pastry is puffed and deeply golden
    • Remove from oven and rest for 5 minutes before plating
    • Serve individually with a wedge of lemon and a small salad of mixed leaves for contrast
    • Plate with the en croûte slightly off-center and spoon a drizzle of any pan juices or a light herb oil nearby