Mary Berry Salmon en Croûte

This classic Salmon en Croûte is a beautifully balanced dish with crisp, golden pastry wrapped around tender salmon and a creamy herb filling. The texture is flaky on the outside and soft and moist within, with fresh flavours that feel elegant without being heavy. It is a moderate bake that suits confident beginners and experienced home cooks alike. From start to finish, it comes together in about 1 hour and 20 minutes.

Ingredients

For the salmon filling

• 500g salmon fillet, skin removed
• 150g full-fat cream cheese
• 100g spinach, wilted and well drained
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, chopped
• Zest of 1 lemon
• Salt and black pepper, to taste

For the pastry

• 1 sheet ready-rolled puff pastry
• 1 egg, beaten

How to Make Mary Berry Salmon en Croûte

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle so the pastry bakes evenly and turns golden.
• Make the filling: Wilt the spinach, squeeze out excess liquid, then mix with cream cheese, herbs, lemon zest, salt, and pepper.
• Assemble: Lay the pastry on a lined tray, spread the filling down the centre, and place the salmon on top.
• Seal and glaze: Fold the pastry over, press the edges firmly, and brush with beaten egg.
• Bake: Bake for 35 to 40 minutes until crisp and deeply golden.
• Rest: Allow to rest for 5 minutes before slicing for clean portions.

Tips

How do I stop the pastry from going soggy?

Make sure the spinach is fully drained and keep the pastry cold until it goes into the oven.

Can I prepare this in advance?

You can assemble it a few hours ahead and keep it chilled. Brush with egg just before baking.

How do I know when it is cooked?

The pastry should be deeply golden and the salmon just opaque when sliced.

Serving Suggestions

• Steamed new potatoes with butter
• Light lemon-dressed greens
• Hollandaise or dill sauce on the side

Storage

Room temperature

Not recommended due to the fish and dairy filling.

Refrigerator

Store leftovers in an airtight container for up to 2 days.

Freezing

Freeze baked and cooled portions for up to 1 month. Reheat in the oven until hot throughout.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 28g
• Protein: 34g
• Fat: 30g
• Saturated Fat: 14g
• Sodium: 480mg

Nutrition values are estimates and may vary.

FAQs

Mary Berry Salmon en Croûte

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Medium

Servings

6

people

Prep time

30

minutes

Cooking time

40

minutes

Total time

70

minutes

Calories

520

kcal

1

hour 

10

minutes

Golden puff pastry wrapped around tender salmon with a creamy herb and spinach filling. A classic Mary Berry style Salmon en Croûte that is elegant, flavourful, and perfect for entertaining.

Ingredients

• 500g salmon fillet, skin removed

• 1 sheet ready-rolled puff pastry

• 150g full-fat cream cheese

• 100g spinach, wilted and squeezed dry

• 1 tbsp fresh dill, finely chopped

• 1 tbsp fresh parsley, chopped

• Zest of 1 lemon

• Salt and black pepper, to taste

• 1 egg, beaten

• 1 tbsp olive oil

• Butter, for greasing

• Baking parchment

• Lemon wedges, to serve

• Fresh dill sprigs, to garnish

Directions

• Preheat the oven to 200°C (180°C fan). Line a baking tray with baking parchment.
• Wilt the spinach in a pan with the olive oil, then squeeze out excess moisture and chop finely.
• Mix the cream cheese, spinach, dill, parsley, lemon zest, salt and pepper until well combined.
• Lay the puff pastry on the prepared tray and spread the filling down the centre.
• Place the salmon on top of the filling and season lightly.
• Fold the pastry over the salmon, sealing the edges well, then brush all over with beaten egg.
• Bake for 35 to 40 minutes until golden and crisp.
• Rest for 5 minutes before slicing and serving.

Notes

• Keep the pastry cold before baking for the best rise.
• Ensure the spinach is well dried to avoid soggy pastry.
• Leftovers reheat best in the oven rather than the microwave.