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Fish, Northern, Eastern and Western France

Salmon en croûte with creamed spinach

Salmon en croûte with creamed spinach is a puff pastry parcel filled with salmon and creamy spinach, serving 4, ready in 55 minutes, medium difficulty, for about €4.80 per person. The key is well drained spinach and a salmon that stays slightly pink inside, so the pastry turns out crisp and the filling stays moist.

Tonight, a nice salmon fillet wrapped in puff pastry with creamed spinach, impressive and easy.

Salmon en croûte with creamed spinach
Total time
55 min
Difficulty
Medium
Cost per person
€4.80
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Under the golden puff pastry, the salmon stays tender and just pink at the center, cushioned by creamy, soft spinach. The contrast between the crisp top and the silky filling is what makes this dish special, with just enough garlic and nutmeg to season the spinach without covering up the fish.

This is the kind of dish that turns an ordinary dinner into a small occasion, without demanding hours in the kitchen. It works for a slightly fancier weeknight meal or a relaxed Sunday lunch with family, and kids often love it as much as adults since the pastry softens the taste of the fish.

The ingredients

4 people

Fish counter

  • Skinless salmon fillet 800 g

Dairy

  • Puff pastry sheets 2
  • Heavy cream 20 cl
  • Egg 1
  • Butter 20 g

Fruits and vegetables

  • Fresh spinach 600 g
  • Garlic 1 clove
  • Lemon 0.5

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. Wilt the spinach in a pan with the butter and garlic, then drain it very well. 5 min

    Press it in a sieve, water is the enemy of the pastry.

  2. Mix the spinach with half of the cream, the salt, pepper and nutmeg.

    Keep the other half of the cream to coat the dish.

  3. Roll out one sheet of pastry, layer half the spinach mix, the salmon, the rest of the spinach, a splash of lemon, then cover with the second sheet.

    Leave a two centimeter border to seal the edges.

  4. Seal the edges by pinching them, brush the pastry with beaten egg and score a pattern with a fork.

    Cut a small vent in the center to let the steam escape.

  5. Bake at 200°C and serve with the remaining spinach reheated in the cream. 35 min

    Check the internal temperature, 55°C is enough for a rosy salmon.

Our tips to get it right

  • Pick a thick, evenly shaped salmon fillet so it cooks evenly and stays pink in the center.
  • Let the pastry and the filling cool slightly before assembling, warm pastry turns sticky and is hard to seal properly.
  • If you have time, chill the assembled parcel for fifteen minutes before baking, the puff pastry rises better in the oven.

The variations

  • Swap the salmon for cod or trout fillet, the cooking time stays about the same.
  • For a vegetarian version, replace the salmon with sauteed mushrooms and crushed walnuts, the texture stays satisfying.
  • For a quicker version, shape small individual parcels, they bake in about 20 minutes and kids love them.

What to serve it with

  • A well dressed green salad
  • Plain basmati rice
  • A glass of sparkling lemon water

Storage

Salmon en croûte keeps for 2 days in the fridge in a sealed container. You can freeze it raw, before baking, wrapped in plastic wrap. Reheat cooked leftovers in the oven to keep the pastry crisp, never in the microwave.

Questions about this dish

How do you keep the puff pastry from getting soggy?

Drain the spinach very well before mixing it with the cream, excess water is the main cause of soggy pastry. You can also press it in a sieve to remove as much liquid as possible.

Can you make salmon en croûte ahead of time?

Yes, you can assemble it the day before and keep it raw in the fridge, tightly wrapped. Bake it straight from the fridge the next day, adding a few extra minutes to the cooking time.

Can you use shortcrust pastry instead of puff pastry?

Yes, shortcrust pastry works too, but the result will be less crisp and less puffed up. Puff pastry remains the best choice for a golden, flaky crust.

How do you know when the salmon is cooked just right?

Check the internal temperature, 55 degrees Celsius is enough for salmon that stays pink and moist. Without a thermometer, count on 35 minutes of baking for a fillet this thick.

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

Count 55 min 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 €4.80 per serving, or €19.20 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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