Mary Berry Salmon en Croûte Recipe

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This classic salmon en croûte is a beautifully elegant dish that feels special without being difficult. Succulent salmon is wrapped in crisp, golden puff pastry with a creamy, herb-flecked filling that keeps the fish moist and full of flavour. It is surprisingly straightforward to prepare, making it ideal for confident beginners and experienced cooks alike. From start to finish, allow about 1 hour and 15 minutes.

Ingredients

For the Salmon Filling

2 x 150g salmon fillets, skinless and boneless
100g full-fat cream cheese
1 tbsp fresh dill, finely chopped
1 tbsp fresh parsley, finely chopped
1 tsp lemon zest
Salt and freshly ground black pepper

For the Pastry

320g ready-rolled puff pastry
1 egg, beaten, for glazing
Plain flour, for dusting

To Serve

Lemon wedges
Fresh dill sprigs (optional)

How to Make Mary Berry Salmon en Croûte

Prepare the Oven: Preheat the oven to 200°C (180°C fan). Line a baking tray with baking parchment and set aside.
Make the Filling: In a small bowl, mix the cream cheese, chopped dill, parsley, lemon zest, and a pinch of salt and pepper until smooth and well combined. Taste and adjust seasoning if needed.
Assemble the Salmon en Croûte: Lightly dust the work surface with flour and roll the puff pastry out slightly thinner. Cut it in half to create two equal rectangles. Place a salmon fillet in the centre of each piece. Spoon the cream cheese mixture evenly over the top of each fillet. Brush the edges of the pastry with beaten egg, then fold the pastry over the salmon to encase it completely. Press the edges firmly to seal and trim any excess pastry. Turn the parcels seam-side down onto the prepared tray.
Glaze and Bake: Brush the tops with more beaten egg for a glossy finish. If you wish, score the pastry lightly with a knife for decoration. Bake in the preheated oven for 25 to 30 minutes, until the pastry is puffed, golden, and crisp.
Rest and Serve: Remove from the oven and allow the salmon en croûte to rest for 5 minutes before serving. This helps the filling settle and makes slicing easier.

Tips for the Best Salmon en Croûte

How do I stop the pastry from going soggy?

Make sure the filling is not too wet and the salmon is patted dry before assembling. Baking on a preheated tray also helps keep the pastry crisp underneath.

Can I prepare this in advance?

Yes, you can assemble the parcels up to 24 hours ahead and keep them covered in the fridge. Brush with egg just before baking.

What pastry works best?

All-butter puff pastry gives the best flavour and rise. Ready-rolled pastry is convenient and works perfectly well.

How do I know when the salmon is cooked?

The pastry should be deeply golden, and the salmon inside should be just opaque and flaky. Overcooking will dry it out, so keep an eye on the time.

Serving Suggestions

Steamed new potatoes with butter and parsley
Tenderstem broccoli or green beans
A light lemon and rocket salad

Storage

Room Temperature

Best served fresh. Do not leave at room temperature for more than 2 hours.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to retain crisp pastry.

Freezing

Freeze unbaked, well-wrapped salmon en croûte for up to 1 month. Bake from frozen, adding 10 to 15 minutes to the cooking time.

Nutrition

Calories: 520 kcal
Carbohydrates: 34 g
Protein: 28 g
Fat: 30 g
Saturated Fat: 12 g
Sodium: 620 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I use frozen salmon?

Yes, but defrost it fully and pat it dry before using to avoid excess moisture.

Can I add vegetables to the filling?

Finely chopped spinach or watercress works well, but squeeze out any excess liquid first.

Is this suitable for entertaining?

Absolutely. It looks impressive, can be prepared ahead, and is easy to portion.

Can I make one large salmon en croûte instead of individual ones?

Yes, you can wrap a larger salmon fillet in one sheet of pastry. Increase baking time slightly and check that the centre is cooked through.