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Salmon and Spinach En Croute Recipe

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4.8 from 148 reviews

This Hairy Bikers Salmon and Spinach En Croute recipe features tender salmon fillets layered with a savory ricotta and spinach filling, all wrapped in golden, flaky puff pastry. Perfect as an impressive yet simple main course, this dish balances rich flavors with fresh lemon zest for a delightful meal.

Ingredients

Puff Pastry

  • 500g block all-butter puff pastry
  • Plain flour, for dusting
  • 1 free-range egg, beaten

Filling

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 200g spinach
  • 200g ricotta cheese
  • Finely grated zest of 1 lemon
  • 4 skinless salmon fillets, each about 125g
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Make the filling: Heat olive oil in a pan and sauté the finely chopped onion until soft and translucent. Add the spinach and cook down until it has wilted completely. Once cooked, squeeze out all excess liquid from the spinach and onion mixture, then allow it to cool completely.
  2. Combine filling: In a mixing bowl, blend the cooled spinach and onion mixture with ricotta cheese, finely grated lemon zest, sea salt, and freshly ground black pepper. Mix until well combined to create a creamy filling.
  3. Assemble: Lightly dust your work surface with plain flour and roll out the puff pastry into a large rectangle. Spoon half of the spinach and ricotta mixture down the center. Lay two salmon fillets on top of the filling, then add the remaining spinach mixture followed by the remaining two fillets on top.
  4. Encase and seal: Brush the edges of the puff pastry with the beaten egg to help seal. Carefully fold the pastry over the filling, pressing the edges firmly together to seal completely, ensuring there are no gaps.
  5. Bake: Transfer the wrapped pastry onto a baking tray lined with parchment paper. Brush the entire pastry surface with the remaining beaten egg for a glossy finish. Bake in a preheated oven at 200°C (180°C fan) for 20-25 minutes or until the puff pastry is golden brown and puffed up.

Notes

  • Ensure all excess moisture is removed from the spinach filling to prevent the pastry from becoming soggy.
  • Use fresh, high-quality salmon fillets for the best flavor and texture.
  • Chill the assembled en croute briefly before baking if the pastry becomes too soft during assembly.
  • Serve with a fresh green salad or steamed vegetables for a complete meal.

Find it online: https://hotsavors.com/salmon-and-spinach-en-croute-recipe/