This Salmon en Croute is a spectacular dish with just a hint of a royal theme, this exquisite fish that we call Salmon. It holds a ravishing combination of flavours that all your guests will savour.

Salmon en Croute

First here are the different ingredients you will need to make the Salmon en Croute that serves 6 to 8 

  • 2 salmon fillets about 3 pounds each
  • 1 large romaine lettuce
  • 150 ml (1/2 cup) double cream
  • 2 eggs , separated
  • 150 g (5 oz) cooked shrimp
  • 300 g (10 oz) fish fillet, boneless (cod, sole)
  • 2 tablespoons fresh dill
  • 500 g ( 2 pounds) puff pastry
  • Salt and pepper.


Now, here are the different steps you will need to follow to prepare and make the Salmon en Croute

Wash and dry the salad leaves. Take the ten largest ones, blanch 1 minute in boiling salted water. Drain well and lay flat on a towel .

Preheat oven to 200 °C (400°F). Salt and pepper the salmon fillets . Mix quickly fish fillets, add the egg whites, cream and 2 tbsp broth and puree . Add the shrimps, stir, by hand and salt and pepper.

Place half the lettuce leaves on a large sheet of Aluminium paper or better, a baking mat. Put over a salmon fillet centered, then cover with stuffing rounding the upper side to form a fish head. Cover with the second salmon fillet and garnish with the second half of salad leaves.

Spread the dough and cut into two halves. Place the composed fish on one of the pastry halves and the cut the shape of the fish with a roller edge, leaving a width of 3 cm (1 inch).

Cover with the second half of dough and also cut in the shape of a fish. Brush with water the lower edge of the dough and firmly press the edges to prevent the filling from escaping from the dough during baking .

Decorate the fish dough by forming for exemple fins and a mouth. Draw scales using a pair of scissors by incising the upper part of the dough!

Carefully brush the fish with egg yolk and bake in a hot oven for 15 minutes, then reduce temperature to 180 °C (375°C) and continue to bake for about 30 minutes. The dough should be golden brown.

Finally, serve hot on a large oval platter or cutting board and cut into thick slices, using preferably a bread knife.

Tip: Some work can be done in advance as whitening the salad leaves, preparing the stuffing and spread the puff pastry that you store in the fridge.

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