Mary Berry Cream Cheese Salmon Recipe

This Mary Berry inspired cream cheese salmon is my go-to when I want something that feels properly special but is still very doable at home. You get flaky, buttery pastry around tender salmon, with a creamy herb filling and a gentle hit of lemon that keeps everything bright. It is comfortably intermediate, mostly because of the wrapping, but every step is straightforward. From start to serving, allow about 1 hour 5 minutes.

Ingredients

For the pastry

375g all-butter puff pastry (1 large sheet), chilled
1 tbsp plain flour, for dusting
1 large egg, beaten (for glazing)

For the salmon

900g salmon fillet (a side), skin removed and pin-boned
Fine salt and freshly ground black pepper

For the spinach layer

250g baby spinach
1 tbsp unsalted butter
1 small garlic clove, finely grated (optional)
Pinch of nutmeg (optional)

For the cream cheese filling

200g full-fat cream cheese
2 tbsp chopped fresh dill
2 tbsp chopped chives (or spring onion greens)
1 tsp lemon zest + 1 tbsp lemon juice
1 tsp Dijon mustard (optional)
Salt and black pepper, to taste

How to Make Mary Berry Cream Cheese Salmon Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and place a shelf in the middle of the oven so the pastry cooks evenly.
Wilt the spinach: Melt the butter in a large frying pan over medium heat. Add the spinach (and garlic, if using) and cook for 1–2 minutes until just wilted.
Cool and dry the spinach: Tip the spinach into a sieve and leave it for a few minutes to cool. Then squeeze it very dry with clean hands or a tea towel. Chop it roughly, season lightly, and add a pinch of nutmeg if you like.
Mix the cream cheese filling: In a bowl, mix the cream cheese with dill, chives, lemon zest, lemon juice, Dijon (if using), and a good pinch of salt and pepper. Taste and adjust the seasoning so it is bright and well flavoured.
Assemble the base: Dust your work surface with a little flour. Roll the chilled puff pastry into a rectangle large enough to wrap the salmon with a little overlap. Lift onto the lined baking tray.
Layer the filling: Spread the spinach down the centre of the pastry, leaving a border all around for sealing. Spread about half of the cream cheese mixture over the spinach.
Add the salmon and finish the filling: Pat the salmon dry and season lightly. Place it on top of the spinach. Spread the remaining cream cheese mixture over the top of the salmon.
Wrap and chill: Bring the pastry up and over the salmon to enclose it, trimming any excess if needed. Press firmly to seal, tuck in the ends, and turn seam-side down. If you can, chill for 10–15 minutes so the pastry stays crisp and neat in the oven.
Glaze and bake: Brush all over with beaten egg. Score the top lightly with a knife (do not cut through) for a pretty finish. Bake for 30–35 minutes until deeply golden and the salmon is cooked through.
Cool, then slice: Let the salmon en croute rest for 10 minutes on the tray before slicing. This keeps the filling in place and makes cleaner portions.

Tips

How do I stop the pastry going soggy underneath?

Squeeze the spinach as dry as you possibly can, then spread it as the first layer. Wet spinach is the number one cause of a soft, steamy base.

What if my puff pastry splits or leaks?

Patch small tears with a little offcut of pastry and a dab of beaten egg like glue. Make sure the seam is firmly pressed and placed underneath so it stays sealed as it bakes.

How do I know the salmon is cooked without drying it out?

Look for pastry that is richly golden and a centre that feels warm when you press gently. If you use a thermometer, aim for about 52–55°C in the centre for juicy salmon (it will rise a little as it rests).

Can I make this ahead for stress-free entertaining?

Yes. Assemble the whole parcel, cover well, and chill for up to 24 hours. Glaze and bake just before serving for the best puff and crispness.

Serving Suggestions

Buttered new potatoes with parsley and lemon
Steamed asparagus or tenderstem broccoli
Peas and baby carrots with a little mint
A crisp green salad with a sharp vinaigrette
Hollandaise or a simple lemony crème fraîche on the side

Storage

Room temperature

Because this is fish and cream cheese, I do not recommend leaving it out for long. Serve within 2 hours of baking.

Refrigerator

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat slices on a baking tray at 180°C (160°C fan) for 12–15 minutes until piping hot, which helps the pastry stay crisp.

Freezing

You can freeze the baked and cooled salmon en croute for up to 2 months. Wrap slices tightly and freeze in a lidded container. Defrost overnight in the fridge, then reheat in the oven until hot throughout.

Nutrition

Calories: 720 kcal
Carbohydrates: 34 g
Protein: 38 g
Fat: 48 g
Saturated Fat: 20 g
Sodium: 780 mg

Nutrition values are estimates and will vary depending on the pastry brand, salmon size, and exact seasoning used.

FAQs

Can I use hot smoked salmon instead of fresh?

You can, but the texture and salt level will change. Hot smoked salmon is already cooked and usually saltier, so reduce seasoning and bake just until the pastry is golden and the filling is hot.

Can I make Mary Berry cream cheese salmon recipe ahead of time?

Yes. Assemble the parcel, cover, and chill for up to 24 hours. Brush with egg and bake when you are ready to serve for the best puff pastry result.

How do I stop the filling from leaking out?

Seal the seam firmly, tuck the ends neatly, and place it seam-side down on the tray. Chilling the wrapped parcel for 10–15 minutes also helps the pastry hold its shape in the oven.

What can I use instead of spinach?

Finely chopped watercress, wilted kale (squeezed very dry), or sautéed leeks work well. The key is to cook the greens first and remove excess moisture before assembling.