Next Level Salmon en Croûte Recipe

Introduction

This next-level salmon en croûte impresses with its tender, salt-cured salmon layered with a creamy herb filling, all wrapped in buttery puff pastry. Paired with quick homemade pickled cucumber and onion, it’s a show-stopping dish perfect for special occasions or indulgent dinners.

Ingredients

• 50g flaky sea salt
• 25g demerara sugar
• 2 x 500g skinless, boneless salmon fillets
• 75g watercress, chopped
• 200g cream cheese
• 2 tbsp fresh dill sprigs, chopped
• 1 lemon, zested and juiced
• Pinch smoked salt (optional)
• 500g block all-butter puff pastry
• Flour, for dusting
• 2 eggs, yolks only, beaten
• 1 cucumber, peeled, halved, deseeded and sliced
• 1 red onion, finely sliced
• 100ml cider vinegar
• 1 tbsp sugar

Instructions

1. Step 1: The day before, mix the flaky sea salt and demerara sugar in a bowl. Scatter half the mix over a tray. Place one salmon fillet skin-side down on top, then sprinkle with more of the salt mix. Lay the second fillet on top skin-side up and sprinkle over the remaining salt mix. Cover, place another tray on top, weigh down with tins, and refrigerate for at least 12 hours or up to 48 hours. This cures the salmon and firms it up.
2. Step 2: When ready to assemble, unwrap the salmon, rinse under cold water, and pat dry with kitchen paper. Set aside.
3. Step 3: In a bowl, combine chopped watercress, cream cheese, dill, lemon zest and juice, smoked salt if using, and a generous grind of black pepper. Mix well and set aside.
4. Step 4: Line a baking tray with parchment paper. On a floured surface, roll out half the puff pastry so it’s about 2.5cm larger in diameter than one salmon fillet. Drape it over the baking tray.
5. Step 5: Place one salmon fillet skin-side down on the pastry. Spread half the cream cheese mixture over it. Top with the second fillet skin-side up.
6. Step 6: Brush pastry edges with some beaten egg yolk. Roll out the remaining pastry to cover the salmon, drape it over, and tuck edges underneath. Trim excess pastry and crimp or press with a fork to seal securely.
7. Step 7: Brush the entire pastry surface with beaten egg yolk. Chill in the fridge for 30 minutes. Then, using a spoon, gently create a scale-like pattern on the pastry top. Chill again for at least 30 minutes or up to 24 hours.
8. Step 8: Preheat the oven to 220°C (200°C fan)/gas mark 7. Bake the en croûte for 20 minutes. Remove briefly to glaze with remaining egg yolk, then reduce oven temperature to 180°C (160°C fan)/gas mark 4 and bake for another 20 minutes. Let stand for 10 minutes before slicing.
9. Step 9: Meanwhile, prepare the pickle by placing sliced cucumber and red onion in a bowl. Bring cider vinegar, sugar, and a pinch of salt to the boil in a pan. Pour hot liquid over the vegetables, toss well, and set aside. This can be made up to two days in advance and refrigerated.
10. Step 10: Slice the salmon en croûte into six portions and serve with the pickled cucumber and onion on the side.

Tips & Variations

• For firmer salmon, cure it closer to 48 hours; for a softer texture, 12 hours is sufficient.
• If you prefer a zesty twist, add a little grated horseradish to the cream cheese mixture.
• Use smoked salt sparingly to add a subtle smoky flavor without overpowering the dish.
• This recipe works well with trout fillets if salmon isn’t available.

Storage

Store any leftover salmon en croûte wrapped tightly in the refrigerator for up to 2 days. Reheat gently in a low oven (around 160°C/140°C fan) for 10-15 minutes to keep the pastry crisp without drying the fish. The pickled vegetables will keep well in the fridge for up to two days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip curing the salmon?

Curing the salmon firms it up and adds flavor, but if short on time you can use fresh salmon fillets. Keep in mind the texture and taste will be less refined, and the pastry may be softer where it contacts the fish.

Can I prepare this recipe in advance?

Yes, the salmon en croûte can be assembled and chilled up to 24 hours before baking. The pickled veggies can be made up to two days ahead as well, making this dish great for entertaining with minimal last-minute effort.

Next Level Salmon en Croûte Recipe

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★★★★★

4.9 from 64 reviews

• Author: Noah
• Total Time: Approximately 1 hour 10 minutes active time, plus curing and chilling
• Yield: 6 servings 1x

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Description

This next-level salmon en croûte recipe features tender salmon fillets cured in a salty-sweet mix, layered with a zesty cream cheese, dill, and watercress filling, all wrapped in buttery puff pastry. Finished with a golden, crisp crust and served alongside tangy cucumber and red onion pickles, this elegant dish is perfect for special occasions or impressive dinners.

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Ingredients

Scale 1x2x3x

Salmon and Curing Mix

• 50g flaky sea salt
• 25g demerara sugar
• 2 x 500g skinless, boneless salmon fillets

Filling

• 75g watercress, chopped
• 200g cream cheese
• 2 tbsp fresh dill sprigs, chopped
• 1 lemon, zested and juiced
• Pinch smoked salt (optional)
• Freshly ground black pepper, to taste

Pastry

• 500g block all-butter puff pastry
• Flour, for dusting
• 2 eggs, yolks only, beaten

Pickled Vegetables

• 1 cucumber, peeled, halved, deseeded and sliced
• 1 red onion, finely sliced
• 100ml cider vinegar
• 1 tbsp sugar
• Pinch of salt

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Instructions

1. Cure the salmon: The day before assembly, mix the sea salt and demerara sugar in a bowl. Scatter half the mixture on a tray and place one salmon fillet on top, skinned-side down. Sprinkle more of the mix over it, then place the second fillet on top, skinned-side up, and cover with the remaining salt mix. Cover and weigh down with another tray and tins. Refrigerate for at least 12 hours, up to 48 hours, to firm up the salmon.
2. Prepare the filling: When ready, unwrap the salmon and rinse gently with cold water to remove the curing mix. Dry thoroughly with kitchen paper. In a bowl, combine chopped watercress, cream cheese, chopped dill, lemon zest and juice, smoked salt if using, and season with freshly ground black pepper. Mix well and set aside.
3. Prepare the pastry base: Line a baking tray with parchment paper. On a lightly floured surface, roll out half of the puff pastry so it is about 2.5cm larger in diameter than one salmon fillet. Drape the pastry over the lined tray.
4. Assemble the en croûte: Place one salmon fillet, skinned-side down, onto the puff pastry. Spread the cream cheese and herb mixture evenly over it. Place the second salmon fillet on top, skinned-side up. Brush the edge of the pastry with beaten egg yolk.
5. Encase the salmon: Roll out the remaining pastry to fit over the salmon. Drape it over the fillets, tucking and sealing the edges by trimming and crimping or pressing with a fork. Brush the entire top of the pastry with beaten egg yolk. Refrigerate for 30 minutes.
6. Decorate and chill: Use the back of a spoon to create a scale-like pattern along the top of the pastry. Chill the assembled en croûte for at least another 30 minutes or up to 24 hours before baking.
7. Bake the en croûte: Preheat oven to 220C (200C fan) or gas mark 7. Bake the en croûte for 20 minutes, then brush again with the remaining egg yolk to glaze. Reduce the oven to 180C (160C fan) or gas mark 4 and bake for an additional 20 minutes. Remove from oven and let stand for 10 minutes before slicing.
8. Prepare quick pickle: Place sliced cucumber and red onion in a bowl. In a small pan, heat cider vinegar, sugar, and a pinch of salt until sugar dissolves. Pour the hot vinegar mixture over the vegetables, toss well, and set aside to pickle. Can be prepared up to 2 days ahead and refrigerated.
9. Serve: Slice the salmon en croûte into six portions and serve alongside the pickled cucumber and red onion for a refreshing contrast.

Notes

• The longer the salmon cures, the firmer and more intensely flavored it becomes.
• Use all-butter puff pastry for the best flakiness and richness.
• The pickled vegetables complement the richness of the salmon en croûte with acidity and crunch.
• Make sure to rinse the cured salmon thoroughly to remove excess salt before assembling.
• If desired, smoked salt can add a subtle smoky depth to the filling.
• The scale-like decoration on the pastry is optional but adds beautiful texture and appearance.
• En croûte can be chilled before baking to make it easier to handle and maintain shape during cooking.
• Leftovers can be refrigerated and gently reheated in the oven to preserve the crisp pastry.

• Prep Time: 30 minutes (plus curing time of 12-48 hours and chilling time up to 24 hours)
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: French-inspired

Keywords: salmon en croûte, salmon puff pastry, cured salmon recipe, cream cheese salmon, watercress, pickled cucumber and onion, elegant salmon dish