Salmon En Croute

Salmon en croute

Salmon en croute, also known as salmon wellington is a dish with a guaranteed wow factor, yet made with easy to find, simple ingredients. This is a super delicious no fail recipe that’s great mid week dinner and dinner parties to impress friends and family alike!

The term en croute (said “on kroot”) in a culinary sense refers to food that has been wrapped in pastry (be it shortcrust or puff etc.), and baked in the oven.

Why not make your own puff pastry!

For this delicious recipe I made my own puff pastry from scratch! Using store bought is absolutely fine, it’s cheap, convienient and cuts the preparation time significantly!

Having said that, there are so many benefits to making your own puff pastry from scratch.

  1. Flavour! Homemade puff pastry always has a superior flavour to store bought.
  2. Satisfaction. Imagine how happy you’ll be when you see the pastry you made puff up in the oven, there is a certain satisfaction that comes with making things from scratch, it’s all part of the joy of cooking!
  3. It’s really not that hard. The only difficult part about making puff pastry is having the time and patience to do so. It does take time to make puff pastry but all of the time is not labour time, it’s time the dough needs to rest and relax in the fridge while you chill and have a cup of tea! Check out my puff pastry recipe here!

Salmon is the plug!!

We all know eating good fish is beneficial to our health, but did you know that salmon aside from being utterly delicious is one of the most nutritious types of fish there is to add to your diet? It supplies iron, zinc, niacin, vitamin B6 and vitamin B12, in addition to a whole bunch of other nutrients that promote good health! Let’s eat more fish!!


Prep Time: 15 minutes (if making homemade puff pastry + 2 hours)Cooking Time: 30 minutesTotal Time: 45-2 hrs 30 minutes

undefined Course: Dinner
undefined Cuisine: French
undefinedKey words: Salmon, puff pastry, pie, kale, cream cheese, spinach
undefined Serves: 4
undefined Author: Sheneece



  • 260g Salmon Fillets
  • 140g Cream Cheese
  • 40g Kale/ Spinach
  • 2/3 Mushrooms
  • 1/ 2 Onion
  • 1 Garlic Clove
  • 1 tsp Oil
  • Juice of 1/2 a Lime
  • Salt and Pepper

Pastry (store bought or homemade)

  • 1 Pack Ready Roll Puff Pastry


  • 250g Plain Flour
  • 35g Butter (melted)
  • 125ml Cold water
  • 1 Tsp Salt
  • 150g Butter

For the preparation of the home made puff pastry, check out my comprehensive blog post: Click Here.

For the filling

  1. Begin by Removing the skin off the salmon fillets if they are still on.
  2. Place the Salmon in a bowl, to that add the lime juice and sprinkle with a little salt and cracked black pepper on both sides of the fillets.
  3. In a pan heat up the oil over a medium heat and add the onion, garlic, mushroom and leafy green vegetable with a pinch of salt and a generous amount of cracked black pepper.
  4. Cook the vegetables until they are softened and tender. Allow them to cool in the pan.
  5. Preheat the oven to 180 degrees C/ 356 degrees F.
  6. Take either your homemade or store bought puff pastry out of the fridge, cut it in half and begin rolling it out on a floured surface. Roll into a square ~3mm thick.
  7. Transfer the pastry square onto a baking tray lined with baking paper.
  8. Now the vegtables will be cool enough to add in the cream cheese. Mix them until evenly coated with the cream cheese and take half of the mixture and place it in a square in the centre of the pastry you rolled out.
  9. Place one salmon fillet on the bed of vegetables slightly to the left and top with the remaining veg. Then get the other salmon fillet and place that over the veg slightly on the right
  10. Roll out the other half of puff pastry into a square ~3 mm aswell.
  11. Crack the egg in a cup and beat. Use a pastry brush to brush the pastry around your salmon and vegetable tower then place the rolled pastry on top to cover everything. Gently press the pastry around the edges to stick it to the egg.
  12. Trim the egdes of the pastry to get a nice square shape, crimp the edges to seal them and brush the surface of the pie with egg.
  13. You can score the pastry anyway you like, then bake for 20-30 minutes until the pastry has puffed up and is golden brown.

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