Can I use frozen salmon?

Yes. Thaw it completely and pat it dry. Just ensure it’s high-quality, as the final flavor relies on the fish’s freshness.

How do I prevent a soggy pastry bottom?

Consider placing a thin crepe or well-drained greens under the salmon. Chilling the wrapped fish before baking also helps.

Can I make it ahead of time?

Preparing it a few hours in advance is possible. Wrap and chill it. Add a few extra minutes in the oven if baking from cold.

What if I don’t have crème fraîche?

Substitute with mascarpone, Greek yogurt, or a light cream cheese. Adjust seasoning to maintain the desired flavor balance.

It’s best warm, but you can enjoy leftovers cold as part of a salad or a sandwich filling. Just slice thinly and pair with crisp greens.

Do I need a specific type of pastry?

All-butter puff pastry yields the best result. Avoid lower-quality versions that may not puff or crisp well.

An egg wash is enough. If you want extra sheen, brush a little butter on top right after baking.

How thick should the salmon be?

A 1-inch thickness is ideal. Adjust cooking time slightly for thicker or thinner pieces.

Are there vegetarian alternatives?

Try a roasted vegetable Wellington using mushrooms, spinach, and nuts wrapped in puff pastry for a meat-free version.

What’s the best way to slice it?

Use a sharp knife to slice cleanly. Wipe the blade between cuts for neat slices.

Perfect Salmon In Croute: Gourmet Centerpiece

Ingredients

Scale

1 large salmon fillet (about 1.5 lbs), skin removed
1 sheet all-butter puff pastry (store-bought or homemade)
1 cup sautéed spinach (well-drained)
2 tablespoons crème fraîche or mascarpone
A handful of fresh dill, chopped
1 shallot, finely minced
Salt and pepper to taste
1 beaten egg for egg wash

Instructions

Prepare the salmon: Pat it dry with paper towels to remove excess moisture. Season generously with salt and pepper.
Create the filling: Mix the sautéed spinach, crème fraîche, dill, and shallot in a small bowl. Season lightly.
Assemble the pastry: On a lightly floured surface, roll out the puff pastry slightly. Place the salmon in the center. Spread the filling evenly over the top.
Wrap it up: Fold the pastry over the salmon, ensuring it’s completely enclosed. Press the edges together firmly to seal, then use a fork to crimp the edges for a decorative touch and extra security. Brush with egg wash. Chill for 15-20 minutes.
Bake: Preheat oven to 400°F (205°C). Bake the wrapped salmon on a parchment-lined sheet for about 25-35 minutes, or until the pastry is golden brown and a skewer inserted into the thickest part of the salmon comes out warm.
Rest and serve: Let the Salmon en Croute rest for about 10 minutes before slicing. This allows the juices to redistribute. Serve with your favorite sides and a simple sauce.

Notes

For best results, use high-quality salmon and all-butter puff pastry.
If you don’t have crème fraîche, you can substitute with mascarpone, Greek yogurt, or cream cheese.
Feel free to get creative with the filling! Try different herbs, vegetables, or cheeses.
To prevent soggy pastry, make sure the filling is not too wet.
Let the Salmon en Croute rest before slicing to ensure a moist and flavorful result.

Author: Linda
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main course
Method: Baking
Cuisine: French

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