Aug 15

Salmon en Croute with Creamed Spinach & Parmesan





This recipe has been playing in my head for the longest time and. as usual, I have been dragging my feet about doin it. And then one day I was strolling through the aisles of the supermarket and I picked up my usual supply of salmon when an impulse to try something new hit me. I reached for the box of pre-rolled puff pastry, determined to go home and make this dish. Usually the fish just winds up being pan-fried Asian style with lots of sesame oil and coriander.


As with most of the new dishes I make, this one started with me just envisioning what a salmon en croute should be … and then I go about preparing it in my head, hoping to God that it works.


This recipe was surprisingly easy as it only took 5-6 ingredients to make.






Fresh salmon darnes, skin off

3 tbsp marscapone cheese, room temp

Chopped spinach

Parmesan cheese

1 package pre-rolled puff pastry

Salt n pepper

60 mils milk

1 tsp Dijon mustard


  1. Thaw out the spinach and drain off as much water as you possibly can by squeezing the leaves with paper towels.
  2. Add the spinach to the marscapone cheese and season to taste. Add in the parmesan cheese and set aside.
  3. Spread sheet of puff pastry onto the cutting board and cut to desired size to suit the size of fish you will be using.
  4. Place a dollop of cheese and spinach mix and spread it out a little.
  5. Place fish fillets onto the cheese and spinach mix. Season the top of the fish.
  6. Wrap everything in puff pastry and cut decorative lines into the pastry, making sure to not cut all the way through.
  7. Mix milk and Dijon mustard and smear this mixture all over the pastry with a pastry brush.
  8. Bake in a pre-heated oven at 180C / 350F for 30 mins or until the pastry is golden and fully puffed.





Serve immediately with a lightly dressed salad or steamed vegetables.

This recipe is delicious for any occasion be it a casual summer lunch or a more elegant dinner party for adults. Hope you enjoy this.





~ Enjoy ~





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