Creamy Dill Salmon En Croûte – Salmon in Puff Pastry
This Salmon En Croûte with a creamy dill sauce is perfect for a special occasion and a great way to serve fish to the whole family. We wrap a salmon fillet in a puff pastry parcel that’s filled with a creamy dill sauce.
Recipe Overview
Skill Level:
SKILLED
Prep Time:
30 MINUTES
Cook Time:
30 MINUTES
What Makes This Recipe Great
Salmon parcels are freezer-friendly. Making them a great option to prepare ahead and bake straight from the freezer when you’re in a hurry.
Salmon En Croûte is a great option for a special occasion, from Festive holidays like Christmas, to dinner parties and special meals.
Salmon in puff pastry is a comforting meal option that’s suitable for the whole family.
Indulgent meals full of flavour are perfect for any season. Salmon recipes feel so posh and special whichever way you choose to serve them. This recipe is made just that little bit extra special as you break open the pastry parcel and watch the creamy dill sauce spill out onto the plate.
The French term, En Croûte, means “in crust” or “crusted”. It refers to a dish that is enclosed in a pastry shell before being baked and served. It can also be called a salmon wellington which is essentially a fish-based version of a beef wellington.
Salmon En Croûte can be prepared in a few different ways, with regards to the filling or sauce inside. The thing that I really love about this recipe is the creamy dill sauce, which pours out on to the plate upon slicing. It makes the dish moist and delicious without making the pastry soggy. Since you also use a smaller portion sized fillet for these, everyone gets to break into their own fish parcel and no one will miss out on the sauce.
This dish will go well with many things.
It can be served atop a simple mashed potato to dig into, which makes it simple and easy dish for any night, especially if you’ve made these ahead and frozen them. You don’t need to be too elaborate with your side dishes if you choose not to be, the Salmon En Croûte does all the work on this plate.
Steamed vegetables, roast potatoes, chunky potato wedges or even a simple side salad will also work well with this fish wellington.
Check Out More Fish Recipes:
Equipment Needed:
- Baking tray: Line a large baking tray with greaseproof baking paper. You want to use a tray that is large enough to leave space around each fish parcel for expansion and more effective cooking.
- Medium Saucepan and Small Saucepan: For heating the milk and roux and making the sauce.
- Sieve: For straining the sauce.
- Whisk: Whisking the sauce as you combine it is the most effective way to prevent the sauce from turning lumpy.
- Chopping board and Sharp Knife: For prepping the ingredients.
- Rolling pin: If you haven’t bought ready-rolled puff pastry, you’ll need a rolling pin to roll the pastry block out.
- Fork: For crimping the edges of the pastry to ensure a tight seal and prevent the sauce leaking out as it bakes.
- Pastry brush: To brush the tops of the pastry parcels with beaten egg.
Ingredients:
- Salmon Fillets: Use boneless salmon fillets and remove the skin before assembling the parcels.
- Puff Pastry: Ensure the pastry is chilled and don’t overhandle it. This will give you the best results and allow the puff pastry to puff up more as it bakes.
- Butter: Use an unsalted butter and season the sauce separately if desired.
- Plain Flour: A white all-purpose flour is the best type to use here.
- Milk: For the creamiest richest sauce, use full-fat whole milk.
- Onion: You can use a regular white or brown onion.
- Bay Leaf: Used for flavouring the sauce.
- Peppercorns: Use whole black peppercorns for easy removal when you strain the sauce.
- Wholegrain Mustard: Adds tang and depth.
- Gruyère Cheese: Melts into the sauce, for a subtle cheesy flavour.
- Fresh Dill and Fresh Parsley: You can use dried herbs, but use less as they are more concentrated in flavour. Reduce the amount by half.
- Egg: Brushing the pastry with egg gives it a shiny golden brown finish. It also acts as a glue to help the pastry rectangles stick together.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions:
- Salmon Fillets: Substitute with another firm fish like cod.
- Puff Pastry: Swap with filo pastry for a lighter, crispier texture.
- Gruyère Cheese: Replace with mild cheddar or Swiss cheese.
- Wholegrain Mustard: Dijon mustard can be used for a smoother, more mild mustard flavour.
- Fresh Dill and Fresh Parsley: Use dried herbs or replace with fresh tarragon, chives or thyme for a different herbal flavour.
Additions:
- Capers: Add a few capers to the sauce for a tangy bite that complements the richness of the salmon and sauce.
Smart Shortcuts:
In a rush and need to take some shortcuts with this recipe? Here’s some ideas:
Pre-Rolled Puff Pastry: Use store-bought puff pastry that is already rolled. This will save you some time and effort in rolling out the dough.
Step-By-Step Guide – How To Make Salmon En Croûte With A Creamy Dill Sauce
Prep-Ahead Time Saving Tips for Salmon En Croûte
Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:
TOTAL TIME SAVED:
25 MINUTES
Make the Sauce (Save 15 minutes): Prepare the mustard, Gruyère, and herb sauce ahead of time. Once made, let it cool, then store it in an airtight container in the fridge for up to 2 days. This way, you’ll only need to assemble the salmon parcels before baking.
Prepare the Puff Pastry (Save 10 minutes): Roll out the puff pastry and cut it into rectangles, then layer them between sheets of parchment paper. Store in the fridge for up to 1 day in an airtight container, ready to assemble when needed.
Frequently Asked Question
No, the salmon cooks inside the pastry while it bakes in the oven. Ensure the pastry is well-sealed to trap the steam for even cooking.
Make sure the sauce is completely cooled before assembling the pastry.
Salmon en croûte pairs beautifully with roasted vegetables, a fresh green salad, or steamed asparagus for a complete meal.
Mastering This Recipe – Expert Tips
- Chill the Pastry: Keep the puff pastry cold while working with it. If it becomes too warm, it may become difficult to handle and won’t puff up as well. If needed, refrigerate the pastry sheets for 10-15 minutes before assembling.
- Don’t Overfill: When adding the sauce to the salmon, avoid overfilling to ensure the pastry can seal properly. Too much filling can cause the pastry to burst open during baking.
- Pre-Cool the Sauce: Allow the cheese sauce to cool completely before adding it to the salmon. Warm sauce can make the pastry soggy and affect the final texture.
- Seal Well: Crimp the edges of the pastry tightly with a fork to ensure a good seal. This helps keep the filling inside and prevents leakage.
Storage
Storage:
- In the Fridge: Store leftover salmon en croûte in an airtight container in the refrigerator for up to 2 days. Ensure the container is sealed well to keep the pastry from becoming too soggy.
Reheating:
- Oven: Reheat in a preheated oven at 180°C (350°F) for about 10-15 minutes. This will help restore the crispiness of the puff pastry and ensure the filling is heated through.
- Avoid Microwave: I don’t recommend reheating the salmon parcels in a microwave as it can make the pastry soggy and unevenly heated.
Freezing:
- Freezing Unbaked: You can freeze assembled, unbaked salmon en croûte. Place them on a baking sheet to freeze individually, then transfer to a freezer bag or container. Bake from frozen, adding 10-15 minutes to the baking time to ensure each fish parcel cooks through to the middle. You can freeze them for up to 3 months.
Creamy Dill Salmon En Croûte – Salmon in Puff Pastry
Ingredients
- 4 Salmon Fillets
- 500 g Puff Pastry
- 30 g Butter
- 30 g Plain Flour
- 400 ml Milk
- 1 Onion
- 1 Bay Leaf
- 0.5 tsp Peppercorns
- 1 tsp Wholegrain Mustard
- 50 g Gruyere Cheese
- 1 tbsp Fresh Dill, finely chopped
- 0.5 tbsp Fresh Parsley, finely chopped
- 1 Egg, beaten
Instructions
- Preheat the oven to 180°C (350°F) and prepare a baking tray by lining it with greaseproof paper.
- Melt the butter in a medium-sized saucepan over medium heat. Once melted, add the flour and stir continuously to form a smooth paste (roux). Cook for 1-2 minutes, then set aside to cool slightly.
- Pour the milk into a separate saucepan. Roughly chop the onion and add it to the milk along with the bay leaf and peppercorns. Heat gently over low heat until the milk begins to simmer. Allow it to simmer for 5-10 minutes to absorb the flavours.
- Strain the milk into a bowl using a sieve, discarding the onion, bay leaf, and peppercorns. Slowly pour the strained milk into the flour and butter mixture (roux), stirring constantly with a whisk over a low heat to prevent lumps from forming. Continue stirring until the sauce thickens to a smooth, velvety consistency.
- Add the wholegrain mustard and grated Gruyère cheese to the sauce. Stir over low heat until the cheese is fully melted and the sauce is well blended.
- Stir in the chopped fresh dill and parsley, mixing well to evenly distribute the herbs throughout the sauce. Remove the pan from the heat and set the sauce aside to cool completely.
- Roll out the puff pastry on a lightly floured surface to a thickness of about 0.5 cm (1/4 inch). Cut the pastry into 4 equal squares, then slice each square in half to create 8 rectangles.
- Remove the skin from the salmon fillets and place one fillet on top of 4 of the pastry rectangles.
- Spoon a generous amount of the cooled sauce over each salmon fillet, ensuring that it is evenly covered.
- Brush the edges of the pastry around the salmon with the beaten egg. Roll out the remaining 4 rectangles slightly larger than the bottom pieces to cover the filling easily. Place the larger pastry rectangles on top of the salmon and crimp the edges with a fork to seal them tightly.
- Score the tops of the pastry with a criss-cross pattern using a sharp knife. Brush the tops generously with the beaten egg to give the pastry a golden finish when baked.
- Transfer the salmon parcels to the prepared baking tray. Place the tray in the preheated oven and bake for 30 minutes until the pastry is golden brown and crisp and the fish is cooked all the way through.
- Remove the salmon en croûte from the oven, allow the parcels to rest for a few minutes before serving.
Recipe Notes
- Ensure the puff pastry is rolled out evenly to avoid uneven cooking. Be sure to seal the pastry edges well to prevent the sauce leaking out whilst baking. Allow the parcels ample space between them as they bake for expansion and more effective cooking.
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Alternative Ingredients/Substitutions:
- Gruyère Cheese: Substitute with cheddar or a similar melting cheese if Gruyère is unavailable.
- Fresh Herbs: Use dried dill and parsley if fresh herbs are not on hand, but reduce the quantity by half as dried herbs are more concentrated.
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Storage Suggestions:
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Freeze unbaked salmon en croûte for up to 3 months. Bake from frozen and lengthen the cooking time to ensure it cooks all the way through.
