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Festive Salmon en Croute – Half a Coconut

Baked Salmon en Croute


This French classic of Salmon en Coute, aka Salmon Wellington is essentially a piece of salmon side with a topping of creamy spinach and herbs, then covered in buttery shortcrust pastry. It is THE centrepiece you can serve during the festive season if you are looking for something different. It is such a great dish to have on a special occasion, with the latticework adding a touch of indulgence to your table setup. The flaky moist salmon pairs well with the soft creamy spinach and the crispy pastry. It comes together in just under one hour and the real bonus is it can be prepared ahead and stored in the fridge ready for baking.

Baked Salmon en Croute

As Christmas is fast approaching things are busier than ever and I try to find ways to gain time. Prepping my ingredients so the food is ready for cooking one or two days ahead of the big event is my approach to a successful dinner party. This salmon en croute can be prepared a day ahead and kept in the fridge ready for baking at a later time.

Let’s talk about the ingredients you will need

  • Salmon side: A boneless salmon side with the skin off.
  • Onion: Use white onion.
  • Garlic: Garlic is used to add flavour to the spinach.
  • Spinach: I use frozen spinach and cook it with the onion and garlic for added flavour.
  • Cream cheese: Use thick cream cheese so the pastry does not turn soggy.
  • Parsley: Freshly chopped flat left parsley to add to the cream cheese.
  • Spring onions: Add an oniony flavour to the cream cheese.
  • Egg: An egg wash to brush the pastry before baking.
  • Shortcrust pastry: Use a block and roll it out, or use ready-rolled shortcrust pastry which is time-saving.

Step-by-step instructions for making Salmon en Croute



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