SALMON EN CROUTE

Puff pastry is hands down my favorite dough for cooking. It’s easy to handle and readily available in the frozen section of your local grocery store. Well, it usually is – you never know these days. 

I love its crisp, flaky and buttery texture and how versatile it is. From empanadas and tarts to pot pies and turnovers, there’s no limit on the sweet and savory creations it can make. 

It elevates dishes not only in taste, but also in presentation, too (think beef Wellington, mini hors d’oeuvres, palmiers and Napoleons), making it perfect for occasions like Easter. 

I know glazed ham or roast beef is usually the star of special meals, but, for this Alaskan, it’s salmon en croute. 

And don’t let the fancy French name fool you, it’s easier to make than it sounds. Salmon en croute simply translates to “salmon in a crust,” with that crust being – you guessed it – puff pastry. Combined with a few basic ingredients, you’ll be shocked at how simple this impressive and utterly delicious dish is to make. 

The pastry is topped with a filet of salmon slathered with a creamy mixture of cream cheese and spinach seasoned with the bright and savory flavors of lemon, dill and Worcestershire sauce. It’s topped with another sheet of pastry and sealed around the edges before being brushed with egg wash and placed in an oven to bake. 

Slicing into its golden delicate crust reveals the exquisitely constructed layers of moist, flaky salmon and luscious spinach filling. 

Served alongside a spring salad or roasted potatoes, it’s a heavenly meal that’s sure to become a family favorite. 

SALMON EN CROUTE

INGREDIENTS:

1 package Puff Pastry Dough/Sheets, thawed 

1 pound salmon filets, skinned and deboned 

Kosher salt

Pepper

2 tablespoons fresh dill, chopped and divided

8 ounces cream cheese, softened

1 (12 ounce) packaged frozen chopped spinach, thawed and drained well

1 tablespoon fresh lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder 

1/2 teaspoon kosher salt

1/2 teaspoon pepper 

Egg wash: 

2 egg yolks, beaten with 1 tablespoon of water and a pinch of salt

DIRECTIONS:

Preheat oven to 350°. 

Roll out one sheet of puff pastry to fit salmon filet. Place pastry on baking sheet. Pat dry salmon, place on pastry dough and season to taste with salt, pepper and 1 tablespoon chopped dill. 

Beat cream cheese until smooth, then add in the spinach, remaining dill, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper, and mix to combine. 

Spread cream cheese mixture evenly over salmon.

Roll out other sheet of puff pastry and cover the salmon. Pinch the edges of top and bottom dough together all around. Score the top of the pastry lightly with a knife, cutting shallow crisscross lines, or whatever design you desire. Brush with egg wash and bake for 25-30 minutes, or until golden brown.