James Martin Salmon En Croute

A beautifully elegant dish, James Martin Salmon En Croute combines tender salmon with a creamy spinach filling, all wrapped in crisp, golden puff pastry. The contrast between the flaky pastry and rich, savoury filling makes every bite satisfying. Despite its impressive appearance, it is surprisingly straightforward to prepare. This recipe is ideal for a weekend dinner or special occasion and takes around 1 hour from start to finish.

Ingredients

For the Salmon

500g salmon fillet, skin removed
Salt and freshly ground black pepper
1 tbsp lemon juice

For the Filling

200g fresh spinach
1 tbsp butter
1 garlic clove, crushed
150g cream cheese
1 tbsp fresh dill, chopped
Zest of 1 lemon

For the Pastry

500g ready-rolled puff pastry
1 egg, beaten
Flour, for dusting

How to Make James Martin Salmon En Croute

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pastry cooks evenly and turns golden.
Cook the spinach: Melt butter in a pan, add garlic and spinach, and cook until wilted. Drain off excess moisture and allow to cool.
Make the filling: In a bowl, mix the cooled spinach with cream cheese, dill, and lemon zest. Season well.
Prepare the salmon: Season the salmon with salt, pepper, and lemon juice.
Assemble the en croute: Roll out the pastry on a floured surface. Spread half the filling in the centre, place the salmon on top, then cover with remaining filling.
Wrap the pastry: Fold the pastry over the salmon, sealing the edges neatly. Trim any excess and decorate if desired.
Glaze and bake: Brush with beaten egg and bake for 30–35 minutes until golden and crisp.
Rest and serve: Allow to rest for 5 minutes before slicing to keep the filling intact.

Tips

How do I stop the pastry from going soggy?

Ensure the spinach is fully drained and cool before assembling. Excess moisture is the main cause of soggy pastry.

Can I use frozen spinach?

Yes, but thaw it completely and squeeze out as much water as possible before mixing.

How do I know when the salmon is cooked?

The pastry should be golden and crisp, and the salmon will be opaque and flaky when cut.

Can I prepare this in advance?

You can assemble it a few hours ahead and keep it chilled, then bake just before serving.

Serving Suggestions

Serve with buttered new potatoes
Add steamed green beans or asparagus
Pair with a light lemon butter sauce
Enjoy with a crisp green salad

Storage

Room Temperature

Best served fresh, but can sit out for up to 2 hours after baking.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat in the oven to maintain crispness.

Freezing

Freeze before baking for best results. Wrap tightly and freeze for up to 1 month. Bake from frozen, adding extra time.

Nutrition

Calories: 520 kcal
Carbohydrates: 28g
Protein: 32g
Fat: 30g
Saturated Fat: 12g
Sodium: 420mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I use shop-bought pastry?

Yes, ready-rolled puff pastry works perfectly and saves time without compromising results.

What can I use instead of salmon?

You can use trout or even chicken breast, adjusting the cooking time as needed.

Can I make individual portions?

Yes, divide into smaller parcels and reduce the baking time slightly.

How do I keep the pastry crisp when reheating?

Reheat in the oven rather than the microwave to maintain the crisp texture.