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Fish, Classics and bistro fare

Salmon en croûte with creamed spinach

Salmon en croûte with creamed spinach serves 4 people and takes about 1 hour, with a medium difficulty level, for a cost of €4.00 per person. The trick to getting it right is spreading herbed cheese on the salmon before wrapping it in pastry, so it stays moist under the golden crust.

A salmon fillet wrapped in golden puff pastry, served with creamed spinach, it's the dish that always gets a reaction at the table.

Salmon en croûte with creamed spinach
Total time
1 h
Difficulty
Medium
Cost per person
€4.00
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Under its golden puff pastry shell, the salmon stays tender thanks to the herbed cheese tucked between the two fillets. The creamed spinach, lightly seasoned with nutmeg, gives you the contrast you need against the crisp pastry. It's a dish that looks like it took hours, when really it comes together in a handful of simple steps.

This is the kind of recipe that works for a relaxed Sunday with the family or a dinner where you want to impress guests without spending your whole afternoon in the kitchen. Kids tend to like puff pastry and boneless, skinless salmon, which makes this a good way to get them eating fish. You can assemble it ahead of time and just slide it into the oven when you're ready.

The ingredients

4 people

Fish counter

  • Salmon fillet 800 g

Dairy

  • Puff pastry sheets 2
  • Heavy cream 15 cl
  • Herbed cheese spread 100 g
  • Egg yolk 1
  • Butter 20 g

Fruits and vegetables

  • Fresh spinach 800 g
  • Lemon 1

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Gluten, Lactose, Eggs

The step by step recipe

  1. Preheat the oven to 200°C. Cut the salmon into two pieces, season with salt and pepper, and squeeze lemon juice over it.

    Remove any pin bones with tweezers.

  2. Roll out the puff pastry, place one salmon piece spread with herbed cheese on top, and cover with the second piece.

    Keep the pastry chilled until the last moment, it will puff up better.

  3. Wrap the salmon in the pastry, seal the edges well, brush with egg yolk, and score a few slits on top.

    Crimp the edges with a fork so the pastry stays sealed while baking.

  4. Bake until the pastry is golden and puffed. 30 min

    Place the dish on the lower oven rack so the bottom cooks through too.

  5. Wilt the spinach with the butter, add the cream, nutmeg, salt, and pepper, and let it reduce for a few minutes. Serve with the sliced salmon. 8 min

    Press the spinach in a strainer before adding the cream, so the sauce doesn't turn watery.

Our tips to get it right

  • Dry the cooked spinach well before adding the cream, otherwise the sauce turns watery and soaks into the bottom of the pastry.
  • Keep the salmon cold straight from the fridge right until you wrap it, puff pastry rises better against a cold filling.
  • Set the pastry on a wire rack or perforated baking sheet if you have one, the bottom cooks more evenly and stays crisp.

The variations

  • Swap the herbed cheese for pesto or tapenade to change the flavor at the center of the pastry.
  • For a fish free version, replace the salmon with sautéed mushrooms and goat cheese, keeping the spinach the same.
  • For a quicker version, make individual portions with squares of puff pastry, which cuts the baking time down to about 20 minutes.

What to serve it with

  • Plain basmati rice
  • Steamed potatoes
  • A glass of dry white wine

Storage

Salmon en croûte keeps for 2 days in the refrigerator in a sealed container. Reheat it gently in the oven so the pastry crisps back up, avoid the microwave which makes it soggy. Freezing isn't recommended once baked, the puff pastry loses its crispness after thawing.

Questions about this dish

Can you make salmon en croûte ahead of time?

Yes, you can assemble the pastry the day before and keep it wrapped in the fridge. Brush on the egg yolk and bake it only right before serving so the pastry puffs up properly.

How do you keep the bottom of the pastry from getting soggy?

Pat the salmon dry with paper towels before wrapping it and avoid too much liquid in the filling. Baking the pastry on a wire rack also helps the bottom cook properly.

Can you use frozen spinach instead of fresh?

Yes, use about 500g of frozen spinach, thawed and well drained. The result is close to fresh, just make sure it doesn't release too much water into the cream.

Is salmon en croûte good for kids?

Yes, it's a dish kids usually enjoy since the salmon is boneless and skinless, wrapped in familiar crispy pastry. You can ease up on the nutmeg in the spinach if you're cooking for younger palates.

How long does it take to make a salmon en croûte with creamed spinach?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a salmon en croûte with creamed spinach?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a salmon en croûte with creamed spinach cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose, eggs. Always check the labels of the products you buy.

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