Hairy Bikers Salmon And Spinach En Croute Recipe

This flaky, golden Hairy Bikers Salmon and Spinach en Croute Recipe is made with buttery puff pastry, fresh salmon fillets, and a zesty ricotta filling, ready in just under an hour. It transforms simple ingredients into a stunning centerpiece where the crisp pastry shell gives way to perfectly tender fish and creamy spinach. I love serving this for Sunday lunch because it looks incredibly impressive but is actually quite simple to assemble.

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Why This Classic Works

I used to be intimidated by anything wrapped in pastry, fearing the dreaded “soggy bottom” that ruins so many Wellingtons. However, this version uses a clever trick: a layer of seasoned spinach and ricotta underneath the salmon. This not only adds moisture and flavour to the fish but also acts as a barrier, keeping the pastry crisp and the base firm.

What sets this recipe apart is the use of ricotta instead of heavy cream or béchamel. It gives the filling a lightness that balances the richness of the puff pastry and oily fish. The addition of lemon zest cuts through the butteriness, creating a dish that feels indulgent yet surprisingly fresh.

Hairy Bikers Salmon And Spinach En Croute Recipe Ingredients

• 500g block all-butter puff pastry (thawed if frozen)
• 4 skinless salmon fillets (approx. 125g each)
• 200g fresh spinach, washed
• 200g ricotta cheese
• 1 onion, finely chopped
• 1 tbsp olive oil
• 1 lemon, finely zested
• 1 medium egg, beaten (for glazing)
• Plain flour, for dusting
• Salt and freshly ground black pepper

How To Make Hairy Bikers Salmon And Spinach En Croute Recipe

1. Prepare the filling: Heat the olive oil in a frying pan over medium heat. Add the chopped onion and fry gently for 5 minutes until soft but not browned. Add the spinach and cook for 2-3 minutes until completely wilted.
2. Dry the spinach: Tip the spinach and onion mixture into a sieve or colander. Press down firmly with the back of a spoon to squeeze out as much liquid as possible. This is crucial to prevent a soggy pastry base. Let it cool completely.
3. Mix the cheese: In a bowl, combine the cooled spinach mixture with the ricotta cheese and lemon zest. Season generously with salt and black pepper. Stir until well combined.
4. Roll the pastry: Preheat your oven to 200°C (180°C Fan). On a lightly floured surface, roll out the puff pastry into a large rectangle, roughly 30cm x 35cm. The pastry should be about the thickness of a pound coin. Transfer it to a baking tray lined with parchment paper.
5. Assemble the parcel: Spoon the spinach and ricotta mixture down the centre of the pastry, spreading it to match the width of your salmon fillets. Lay the salmon fillets on top of the spinach in a line.
6. Seal the pastry: Brush the exposed borders of the pastry with a little beaten egg. Fold the long sides of the pastry over the salmon to enclose it, overlapping them slightly. Seal the ends by tucking them underneath.
7. Bake: Turn the parcel over so the seam is underneath. Brush the entire surface with the remaining beaten egg and lightly score the top with a sharp knife in a criss-cross pattern. Bake for 25-30 minutes until the pastry is puffed, deep golden brown, and crisp.

Recipe Tips

• Chill before baking: If the pastry feels soft or warm after assembling, pop the whole tray in the fridge for 15 minutes before baking. This shocks the butter in the oven, creating better layers.
• Dry the salmon: Pat your salmon fillets dry with kitchen paper before placing them on the spinach. Excess moisture from the fish can steam the pastry from the inside out.
• Avoid soggy bottoms: Ensure your spinach mixture is as dry as possible. If you are worried, you can sprinkle a tablespoon of breadcrumbs over the pastry base before adding the spinach mixture to soak up extra juices.
• Check for bones: Even “boneless” fillets can hide small pin bones. Run your finger along the centre of the fillets and use tweezers to remove any you find.

What To Serve With Salmon En Croute

This rich dish pairs perfectly with boiled new potatoes tossed in a little butter and parsley. For greens, try steamed tenderstem broccoli or asparagus, which offer a nice crunch to contrast with the soft pastry and fish. A light dill and cucumber salad can also cut through the richness if you prefer a cold side.

How To Store

This dish is best eaten fresh while the pastry is crisp. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a hot oven for 10-15 minutes to crisp up the pastry; microwaving will make it soft and chewy.

FAQs

• Can I use frozen spinach? Yes, defrost it completely and squeeze out every drop of water before mixing with the ricotta. You will need about 150g of frozen spinach to equal the fresh amount.
• Can I make this ahead of time? You can assemble the en croute up to 6 hours in advance and keep it in the fridge, covered. Brush with egg wash just before baking.
• Why is my pastry soggy? This usually happens if the filling was too wet or the oven wasn’t hot enough. Make sure to squeeze the spinach thoroughly and preheat your oven fully.
• Can I use mascarpone instead of ricotta? Yes, mascarpone works well and makes the dish creamier, though it is richer. You might want to add a little extra lemon juice to balance the fat.
• Do I need to pre-cook the salmon? No, the salmon steams perfectly inside the pastry parcel in the time it takes for the pastry to brown.

Nutrition

• Calories: 680 kcal
• Total Fat: 42g
• Saturated Fat: 18g
• Cholesterol: 110mg
• Sodium: 520mg
• Total Carbohydrate: 38g
• Protein: 34g

Try More Recipes:

• Hairy Bikers Pork Stroganoff Recipe
• Hairy Bikers Paprika Pork Recipe
• Hairy Bikers Chicken Supreme Recipe