This impressive Hairy Bikers Salmon And Spinach En Croute is made with flaky salmon fillets, creamy ricotta cheese, fresh spinach, zesty lemon, and all-butter puff pastry. This recipe creates a perfectly cooked salmon with a savory, creamy filling wrapped in a golden, buttery pastry, making it a showstopping main course. It’s perfect for a special weekend dinner or a celebration, serves four people, and is a fantastic centerpiece for any season.
Hairy Bikers Salmon And Spinach En Croute Ingredients
- 500g block all-butter puff pastry
- Plain flour, for dusting
- 1 tbsp olive oil
- 1 onion, finely chopped
- 200g spinach
- 200g ricotta cheese
- Finely grated zest of 1 lemon
- 4 skinless salmon fillets, each about 125g
- 1 free-range egg, beaten
- Sea salt and freshly ground black pepper
How To Make Hairy Bikers Salmon And Spinach En Croute
- Prepare the filling: Heat the olive oil in a frying pan over a medium heat. Add the finely chopped onion and cook gently for about 5 minutes until softened but not browned. Add the spinach to the pan and cook for a few minutes until it has completely wilted.
- Squeeze the spinach: Tip the spinach and onion mixture into a sieve and press down firmly with the back of a spoon to squeeze out as much liquid as possible. This is a crucial step to avoid a soggy pastry base. Leave the mixture to cool completely.
- Combine filling ingredients: Once cooled, transfer the spinach mixture to a bowl. Add the ricotta cheese, lemon zest, and season well with sea salt and freshly ground black pepper. Mix everything together until well combined.
- Roll the pastry: Lightly dust your work surface with flour and roll out the puff pastry block into a rectangle roughly 35x30cm. Place the pastry on a baking sheet lined with baking paper.
- Assemble the en croute: Spoon half of the creamy spinach mixture down the centre of the pastry, spreading it to the same size as two of the salmon fillets side by side. Place two salmon fillets on top. Spread the remaining spinach mixture over the salmon, then top with the remaining two fillets, pressing down gently.
- Encase the salmon: Brush the exposed pastry border with the beaten egg. Fold the pastry over the salmon filling to enclose it completely. Trim any excess pastry and press the edges firmly to seal. You can score the top with a knife to decorate if you wish.
- Bake the en croute: Brush the entire pastry case with the remaining beaten egg. Bake in a preheated oven at 200°C (180°C Fan/Gas 6) for 20–25 minutes, or until the pastry is golden-brown, crisp, and puffed up.
Recipe Tips
- Dry Spinach is Key: You must squeeze as much water as possible from the cooked spinach. Excess moisture will turn the bottom of your beautiful puff pastry soggy.
- Use All-Butter Puff Pastry: For the best flavour and a rich, flaky texture, opt for an all-butter puff pastry. It makes a significant difference to the final result.
- Ensure a Good Seal: Press the pastry edges together very firmly to prevent the filling from leaking out during baking. A good egg wash helps create a strong seal.
- Let it Rest: After baking, allow the salmon en croute to rest for a few minutes before slicing. This helps the filling to set slightly and makes it easier to cut into neat portions.
What To Serve With Salmon And Spinach En Croute
This impressive salmon en croute is a meal in itself, but it pairs beautifully with a few simple side dishes. Serve it with new potatoes, either boiled and buttered or roasted with herbs. A fresh green vegetable is a perfect accompaniment; try tenderstem broccoli, steamed asparagus, or green beans. For a touch of elegance, a simple hollandaise or a creamy dill sauce can be served alongside for drizzling.
How To Store Salmon And Spinach En Croute Leftovers
- Refrigerate: Once completely cooled, store any leftover salmon en croute in an airtight container or wrap it tightly in foil. It can be kept in the refrigerator for up to 2 days. It can be enjoyed cold or reheated. To reheat, place it on a baking tray in an oven preheated to 180°C for 10-15 minutes until warmed through and the pastry has crisped up again.
- Freeze: We do not recommend freezing the cooked salmon en croute, as the pastry will likely become soggy upon thawing and reheating. It is best enjoyed fresh.
Hairy Bikers Salmon And Spinach En Croute Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 650 kcal
- Total Fat: 40g
- Saturated Fat: 20g
- Cholesterol: 150mg
- Sodium: 550mg
- Total Carbohydrate: 35g
- Sugars: 3g
- Protein: 38g
Frequently Asked Questions
- Can I use frozen spinach? Yes, you can use frozen spinach. Make sure to thaw it completely and then squeeze out every last bit of excess water before mixing it with the ricotta and onion.
- Can I assemble the en croute ahead of time? You can assemble it a few hours in advance. Prepare the en croute completely, cover it loosely with cling film, and keep it in the refrigerator. Brush with egg wash just before baking. Don’t leave it for too long, as the pastry base may start to get damp.
- How do I know when the salmon is cooked? A good way to check is to insert a thin metal skewer or knife into the centre of the en croute for 10 seconds. When you remove it, it should feel warm to the touch, indicating the salmon is cooked through. The pastry should be a deep golden brown.
Try More Recipes:
- Hairy Bikers Slow Roast Leg Of Lamb
- Hairy Bikers Singapore Noodles Recipe
- Hairy Bikers Peri Peri Chicken Recipe
Hairy Bikers Salmon And Spinach En Croute
Description
This showstopping Salmon and Spinach En Croute from the Hairy Bikers features flaky salmon fillets layered with a creamy spinach and ricotta filling, all wrapped in a golden, all-butter puff pastry. It’s a perfect centrepiece for a special dinner or celebration.
Ingredients
Instructions
- Make the filling: Sauté the onion in olive oil until soft. Add the spinach and cook until wilted. Squeeze all excess liquid from the spinach mixture and allow it to cool completely.
- Combine filling: In a bowl, mix the cooled spinach and onion with ricotta, lemon zest, salt, and pepper.
- Assemble: Roll out the puff pastry. Spoon half the spinach mixture down the centre. Top with two salmon fillets, the rest of the spinach mixture, and the remaining two fillets.
- Encase and seal: Brush the pastry edges with beaten egg and fold the pastry over the filling, sealing the edges firmly.
- Bake: Brush the entire pastry case with egg wash and bake at 200°C (180°C Fan) for 20-25 minutes until the pastry is golden and puffed.
