Salmon en Croûte with Dill & Lemon Cream
Few dishes look as spectacular as a side of salmon wrapped in golden puff pastry. It’s a showstopper that feels luxurious but is surprisingly forgiving. The dill and lemon cream tucked inside lifts the richness, making this a light yet celebratory main for pescatarians or anyone seeking an alternative to turkey.
Ingredients (serves 6–8)
- 1 side salmon (approx. 1kg), skin removed
- 500g puff pastry (ready-rolled works fine)
- 200g cream cheese
- Zest and juice of 1 lemon
- Small bunch dill, chopped
- Small bunch of spinach (cooked and patted dry)
- 1 egg, beaten, for glazing
- Sea salt & black pepper
Method
- Preheat oven to 200°C (fan 180°C). Line a baking tray with parchment.
- Mix cream cheese, lemon zest and juice, dill, salt and pepper.
- Roll out pastry on a floured surface. Place half of the salmon on the tray, lay the salmon on top, and spread with dill & spinach cream.
- Cover with remaining pastry, seal edges, and crimp decoratively.
- Brush with beaten egg, score a few slits, and bake for 35–40 minutes until golden.
Serving Tip: Serve with buttered greens and a glass of chilled sparkling wine.
Make Ahead: Assemble in the morning, chill, and bake before serving.
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