Thursday, 28th May 2020

This Month's Magazine
Salmon en Croûte

Salmon en Croûte

Surprisingly easy to prepare and always impressive to serve


  • 1.2kg (2½ Lbs) Salmon Fillet (2 pieces) the same length, skinned
  • 500g (1Lb) Packet of ready-made puff pastry
  • 200g (7oz) Fennel, roughly chopped
  • 30g (1oz) Bread, roughly torn
  • 6 Slices of Parma Ham
  • 3 Tablespoons of chopped Dill
  • 1 Egg yolk
  • Rind and juice of half a lemon
  • Salt and black pepper



  • Set oven to hot, 220°C / 425°F.
  • Check Salmon for bones, and see that the fillets fit on top of each other.
  • Finely chop the Fennel and bread. Add the Dill, lemon rind and seasoning and Squeeze lemon juice over the fish.
  • Mould the Fennel mixture on to 1 fillet, and then place the other fillet on top, skinned side up.
  • Roll out the pastry to about 35.5cm (14") square, checking the length of the Salmon. Cut the pastry in half. Put 1 strip on a wetted baking sheet. Prick with a fork, and then lay 4 of the Ham strips across at right angles.
  • Put the stuffed Salmon fillets on top, bring the Ham up round the sides and place the other 2 slices of Ham on top to make a parcel. Brush the pastry edge with a little beaten egg.
  • Roll out the other strip of pastry an extra 5cm (2") in from a short edge. Slash at diagonals across the fold, making the slashes about 3cm (1¼") long and leaving another 6cm (2½") at the other end. Pull the folded pastry apart, and lay it over the top of the wrapped fish. Open out the lattice and ease it down the sides, to meet the edges of the base pastry.
  • Seal well, and then trim them straight scalloping the edge. Brush with the remaining egg wash. Bake for 20 minutes, and then turn down the oven to 190°C / 375°F and bake for another 20-25 minutes.

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