Mary Berry​ Salmon En Croute Recipe

This sophisticated Mary Berry Salmon En Croute recipe is made with a beautiful side of salmon, a flavorful spinach and mushroom filling, and a crisp puff pastry crust. The result is an elegant main course that is surprisingly simple to make, with a flaky, golden exterior and a rich, tender interior. This recipe is a perfect choice for a dinner party or special occasion and serves 4-6 people.

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Mary Berry Salmon En Croute Ingredients

• 375g (13oz) ready-rolled puff pastry
• 1 egg, beaten
• 1 tbsp oil
• 1 onion, finely chopped
• 200g (7oz) mushrooms, finely sliced
• 150g (5oz) fresh spinach
• 1 salmon fillet, about 600g (1lb 5oz), skin removed and any bones taken out
• Salt and freshly ground black pepper

How To Make Mary Berry Salmon En Croute

1. Prepare the filling: Heat the oil in a large frying pan. Add the chopped onion and cook over a medium heat for 5 minutes until soft. Add the sliced mushrooms and cook for another 5 minutes until they have released their liquid and are tender. Add the fresh spinach and cook until it has wilted down completely. Remove the mixture from the pan and squeeze out as much excess liquid as you can. This is an important step to prevent a soggy pastry bottom. Season the filling with salt and pepper and set it aside to cool slightly.
2. Assemble the pastry: Lay the ready-rolled puff pastry out on a sheet of parchment paper. Place the salmon fillet lengthwise on one half of the pastry, leaving a good margin around the edges.
3. Add the filling: Top the salmon with the cooled spinach and mushroom filling, spreading it evenly over the fish.
4. Enclose the salmon: Brush the pastry edges with some of the beaten egg. Carefully fold the other half of the pastry over the salmon and filling, pressing down gently to cover it completely. Press the edges of the pastry together with your fingers, then use a fork to crimp them and create a nice seal.
5. Finish and bake: Trim any excess pastry. Brush the entire surface of the pastry with the remaining beaten egg for a beautiful golden finish. You can use any leftover pastry trimmings to decorate the top, if you like. Transfer the parchment paper and the pie to a baking tray. Bake at 200°C/fan 180°C/gas 6 for 25-30 minutes, or until the pastry is golden brown and looks cooked through.
6. Rest and serve: Let the salmon en croute rest for 5 minutes before slicing and serving. This allows the juices to settle and makes for cleaner slices.

Recipe Tips

• Squeeze the filling dry: This is the most crucial step. Excess moisture from the spinach and mushrooms will turn the bottom of your pastry soggy. Press the filling firmly in a sieve or with a spoon to remove all liquid.
• Remove bones from the salmon: A pin bone is a small, thin bone that can be found in a salmon fillet. Use a clean pair of tweezers or your fingertips to feel for and remove any bones before cooking to ensure a smooth texture.
• Keep the pastry cold: Cold puff pastry bakes up light and flaky. Try to work quickly when assembling the en croute and handle the pastry as little as possible.
• Let it rest: Allowing the finished dish to rest for a few minutes before slicing is important. It helps the filling and fish set, making it much easier to cut into neat, elegant slices.

What To Serve Salmon En Croute

This elegant Salmon En Croute is a showstopper on its own, but it pairs wonderfully with simple, fresh side dishes. Serve it with a simple hollandaise sauce or a lemon-dill cream sauce on the side. For vegetables, a side of steamed asparagus, some buttered new potatoes, or a fresh green salad with a light vinaigrette perfectly complements the richness of the pastry and salmon.

How To Store Salmon En Croute Leftovers

• Refrigerate: Leftover Salmon En Croute can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, wrap individual slices in foil and warm in a low oven to avoid drying out the fish and to re-crisp the pastry.
• Freeze: It’s not recommended to freeze a baked salmon en croute, as the pastry and fish texture will suffer. However, you can prepare the filled, unbaked en croute and freeze it. Wrap it tightly in plastic wrap and foil. Bake from frozen, adding about 15-20 minutes to the cooking time.

Mary Berry Salmon En Croute Nutrition Facts

• Serving Size: 1 slice (1/6 of en croute)
• Calories: 520 kcal
• Total Fat: 35g
• Saturated Fat: 15g
• Cholesterol: 100mg
• Sodium: 450mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 28g

Frequently Asked Questions

• Can I use frozen salmon? Yes, you can use frozen salmon fillets, but make sure they are completely thawed before you begin. Pat them dry with paper towels to remove any excess water.
• What if my pastry starts to burn on top before it’s cooked? If you notice the pastry is browning too quickly, you can cover it loosely with a piece of aluminum foil to protect it and allow the inside to finish cooking.
• Can I use a different vegetable filling? Yes, you can easily substitute the spinach and mushrooms with other vegetables. A mixture of wilted spinach and crumbled feta cheese works well, or a simple layer of steamed asparagus and a little chopped dill.

Try More Recipes:

• Mary Berry Chicken And Leek Pie​ Recipe
• Mary Berry Sausage Rolls​ Recipe
• Mary Berry Asparagus Quiche​ Recipe