Salmon En Croute

This is the Yourcounty salmon en-croute recipe. Salmon in pastry is quick and simple enough for a beginner to tackle. Because salmon has a unique taste you can put a variety of herbs and or spices of your choice, or leave it plain with a squeeze of lemon and salt and pepper, personally I like to use some fresh Dill. Serve hot with new potatoes, baby carrots and asparagus, adding a little butter to the vegetables or if you prefer cold try with salad and French dressing. All the successful recipes are stored in the Recipe Directory.

We'd welcome your feedback if you have an alternative recipe or improvements to make to our own version.

Preparation Time: 30 Minutes
Cooking Time:
35 Minutes

By Patricia

Ingredients: Serves 4

400g white flour
300g of butter
2 eggs
4 medium salmon fillets, skinned and boned about 175g each
Salt, pepper & herbs to taste.

Cooking Instructions:

  • Put the sifted flour into a mixing bowl with a pinch of salt and quarter of the butter, mix together with your fingers until it resembles breadcrumbs.
  • Add 1 egg and a little cold water, continue mixing until it becomes a pliable dough, be careful not to add too much water, you don't want the pastry to become sticky.
  • Knead lightly and turn out onto a floured board.
  • Roll out the pastry into a wide strip.
  • Use 75g of the butter to dot all over the pastry.
  • Fold the pastry into three sections roll out and repeat the process twice more, fold and roll roughly.
  • When ready finally roll out 8 pieces of approx 6x8 inches.
  • Place one of the fillets into the middle of the pastry making sure all the skin and bones has been removed, add a squeeze of lemon juice pepper and salt or your choice of herbs.
  • Brush the edges of the pastry with a beaten egg and cover with a second piece of pastry, press gently to seal.
  • Finish off by pinching all around the base or use the prongs of a fork to make a pattern, trim around the edges if necessary.
  • Now do the same with the other three pieces of salmon.
  • Brush the top of all the parcels with beaten eggs score the top making sure not to cut right through the pastry.
  • Place in a pre-heated oven 200°C/400f/Gas mark6 cook for 30-35 minutes until the pastry is cooked and golden.

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