This elegant salmon and spinach en croute is made with salmon fillets, ricotta, spinach, and all-butter puff pastry. The result is a golden, flaky centrepiece that impresses every time. Ready in 45 minutes, it serves 4.
I make this whenever we have friends over for dinner. The golden pastry always gets compliments before the first slice.
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 Salmon and Spinach En Croute
- Prepare the filling: Heat the olive oil in a frying pan over a medium heat. Add the onion and cook gently for 5 minutes until softened. Add the spinach and cook until completely wilted.
- Squeeze the spinach: Tip the mixture into a sieve and press down firmly to squeeze out as much liquid as possible. Leave to cool completely.
- Combine the filling: Transfer the spinach to a bowl and add the ricotta, lemon zest, salt, and pepper. Mix until well combined.
- Roll the pastry: Dust your work surface with flour and roll the puff pastry into a rectangle roughly 35x30cm. Place on a lined baking sheet.
- Assemble the en croute: Spoon half the spinach mixture down the centre of the pastry. Place two salmon fillets on top, spread remaining mixture over, then add the last two fillets.
- Encase the salmon: Brush the pastry border with beaten egg. Fold the pastry over to enclose the filling completely. Press edges firmly to seal and score the top to decorate.
- Bake: Brush the entire pastry with beaten egg. Bake at 200°C (180°C Fan or Gas 6) for 20-25 minutes until golden, crisp, and puffed.
What Is the Secret to Perfect Salmon and Spinach En Croute?
- Dry the spinach well: Squeeze out every drop of water from the cooked spinach. Excess moisture will make the pastry base soggy.
- Choose all-butter puff pastry: All-butter pastry gives a richer flavour and flakier texture. It makes a noticeable difference to the finished dish.
- Seal the edges firmly: Press the pastry edges together well to stop the filling leaking during baking. A good egg wash helps create a strong seal.
- Rest before slicing: Let the en croute sit for a few minutes after baking. This helps the filling set and makes slicing much neater.
- Try another salmon recipe: If you enjoy this, the Hairy Bikers salmon tray bake is a quicker weeknight option with bold flavours.
What Should You Serve on the Side?
This en croute pairs well with buttered new potatoes or roasted baby potatoes with herbs. Tenderstem broccoli, steamed asparagus, or green beans all work as a fresh side.
A simple hollandaise or a creamy dill sauce adds a touch of elegance. If you love fish-based mains, try the Hairy Bikers healthy fish pie next.
Does This Reheat Well?
Once fully cooled, wrap leftovers tightly in foil or place in an airtight container. They keep in the fridge for up to 2 days.
Reheat on a baking tray at 180°C for 10-15 minutes until warm and the pastry crisps again. Freezing is not recommended as the pastry goes soggy when thawed.
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
What does en croute mean? En croute is a French term meaning “in a crust.” It refers to food wrapped in pastry dough and baked until golden.
How does this compare to Jamie Oliver’s salmon en croute? Jamie Oliver’s version uses cream cheese and dill instead of ricotta and spinach, giving it a different flavour profile.
Can I assemble the en croute ahead of time? Yes, prepare it fully, cover with cling film, and refrigerate for a few hours. Brush with egg wash just before baking.
How do I know when the salmon is cooked through? Insert a thin skewer into the centre for 10 seconds. If it feels warm when removed, the salmon is done.
What other pastry recipes work well for dinner? The Hairy Bikers veggie wellington is a great vegetarian centrepiece using similar pastry techniques.
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- 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 Recipe
Description
This salmon and spinach en croute wraps flaky salmon fillets with a creamy ricotta and spinach filling inside golden all-butter puff pastry. Ready in 45 minutes, it serves 4 as a special main course.
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.
