Mary Berry Salmon en Croûte Recipe​

This salmon en croûte is a classic British centrepiece: tender salmon wrapped in flaky puff pastry with a creamy, herby spinach layer. The texture is exactly what you want, crisp and golden outside with a moist, gently seasoned filling inside. It is very achievable for confident beginners, especially if you take your time with the assembly. Total time is about 1 hour 15 minutes, including a short chill to help the pastry hold its shape.

Ingredients

For the creamy spinach filling

• 200g spinach (fresh or frozen)
• 1 tbsp olive oil
• 1 small shallot, finely chopped
• 1 garlic clove, finely grated
• 150g full-fat cream cheese
• 1 tbsp chopped fresh dill (or 2 tsp dried dill)
• Zest of 1 lemon (plus 1 tsp lemon juice, optional)
• 1 tsp Dijon mustard
• 1/2 tsp fine salt
• 1/4 tsp black pepper

For the salmon and pastry

• 800g salmon side, skin removed and pin-boned
• 500g puff pastry (all-butter if you can)
• 1 tbsp plain flour, for rolling
• 1 egg, beaten (egg wash)

How to Make Mary Berry Salmon en Croûte Recipe​

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pastry cooks evenly and colours nicely. Line a large baking tray with baking parchment.
• Prep the spinach: If using fresh spinach, wilt it in a large pan with just the water clinging to the leaves. If using frozen, defrost fully. Either way, squeeze the spinach very dry in a clean tea towel, then chop finely. This is the key step for crisp pastry.
• Cook the aromatics: Warm the olive oil in a small frying pan over medium heat. Add the shallot and cook for 3 to 4 minutes until softened but not browned. Stir in the garlic for 30 seconds, then scrape into a bowl to cool for a few minutes.
• Mix the filling: Add the chopped spinach, cream cheese, dill, lemon zest, Dijon mustard, salt and pepper to the bowl. Mix until thick and well combined. The filling should be spreadable, not runny.
• Prepare the salmon: Pat the salmon dry with kitchen paper. Check for pin bones by running your fingertips over the surface and pull any out with tweezers. Season lightly with a pinch of salt and pepper.
• Roll the pastry: Lightly flour your worktop and roll the puff pastry into a rectangle large enough to wrap the salmon with a little overlap. If the pastry feels soft or sticky at any point, pop it in the fridge for 5 minutes before continuing.
• Assemble: Spread the spinach filling in a thick band down the centre of the pastry, about the same size as the salmon. Place the salmon on top. Bring the pastry up and over the salmon, then seal the edges firmly. Turn seam-side down onto the lined baking tray.
• Chill to set the shape: Refrigerate the assembled salmon en croûte for 10 minutes. This helps the pastry puff neatly and reduces the chance of leaks.
• Egg wash and decorate: Brush all over with beaten egg. Lightly score the top with a sharp knife (do not cut all the way through) and make 2 to 3 small steam vents.
• Bake: Bake for 30 to 35 minutes, until deeply golden and crisp. If it is browning too quickly, cover loosely with foil for the final 10 minutes.
• Cool and slice: Rest for 10 minutes before slicing. This keeps the filling in place and gives you cleaner, neater portions.

Tips

How do I stop salmon en croûte from going soggy?

Squeeze the spinach until very dry and keep the filling thick. Also bake on a preheated tray if you can, and always use baking parchment so the base can crisp rather than steam.

How can I stop the pastry splitting or leaking?

Leave enough overlap when you wrap it and seal firmly, especially at the ends. A short chill before baking helps the pastry hold its shape and prevents the butter melting out too quickly.

How do I know when the salmon is cooked without overbaking?

The pastry should be a deep golden brown and the parcel should feel hot all the way through. Resting for 10 minutes finishes the cooking gently. If you use a thermometer, aim for around 50–52°C in the centre for juicy salmon (it will rise slightly as it rests).

Can I assemble it ahead of time?

Yes. You can assemble, cover, and chill for up to 24 hours. Egg wash just before baking for the best shine and colour.

Serving Suggestions

• Buttered new potatoes and tenderstem broccoli
• Steamed asparagus with lemon
• A simple pea and mint salad
• Dill and lemon crème fraîche or a light mustard cream sauce

Storage

Room temperature

Not recommended for fish. Let it cool for no more than 1 hour before refrigerating.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat on a baking tray at 180°C (160°C fan) for 12 to 18 minutes until hot throughout. The oven keeps the pastry far crisper than the microwave.

Freezing

You can freeze baked slices for up to 1 month. Wrap well and freeze in a single layer, then transfer to a freezer bag. Defrost overnight in the fridge and reheat in the oven until piping hot.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 32g
• Protein: 35g
• Fat: 28g
• Saturated Fat: 10g
• Sodium: 680mg

Nutrition values are estimates and will vary depending on the pastry and salmon you use.

FAQs

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