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Next Level Salmon en Croûte Recipe

★★★★★

4.9 from 64 reviews
  • Author: Noah
  • Total Time: Approximately 1 hour 10 minutes active time, plus curing and chilling
  • Yield: 6 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://mealbynoah.com/next-level-salmon-en-croute-recipe/