Salmon en Croute


The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food Online.

It was the perfect recipe for the holidays! Easy to make, and you have the choice of mixing your own shortcrust pastry or using a ready-made puff pastry such as Pepperidge Farm’s.  I made my own shortcrust pastry using the recipe provided but used a prepared Creamed Spinach Asiago which I purchased at my local Safeway store.  Everybody was impressed!!!  Here is Simone’s recipe:


  • Mascarpone or creamcheese 5.2 ounces/150 gr
  • Watercress, rocket (arugula) and spinach – 0.6 cup/4.2 ounces/120 gr
  • Shortcrust pastry – 17.6 ounces, 500 gr. Use a butterversion such as Jus-rol which is frozen or dorset pastry. or… make your own!
  • Salmon fillet (skinless)- 17.6 ounce/500 gr
  • egg – 1 medium sized


1.Heat the oven to 200°C/390 F. Put the mascarpone or cream cheese in a food processor with the watercress, spinach and rocket and whizz the lot until you have a creamy green puree. Season well.
2. Roll the pastry out so you can wrap the salmon in it completely (approx. 2-3 mm thick) and lay it on a buttered or oiled baking sheet (it will hang over the edges). Put the salmon in the middle. If it has a thinner tail end, tuck it under. Spoon half of the watercress mixture onto the salmon. Now fold the pastry over into a neat parcel (the join will be at the top, so trim the edge neatly), making sure you don’t have any thick lumps of pastry as these won’t cook through properly. Trim off any excess as you need to. Make 3 neat cuts in the pastry to allow steam to escape and make some decorations with the off-cuts to disguise the join if you like. Brush with the egg glaze.
3. Bake for 30 minutes or until the pastry is crisp and browned. To test wether the salmon is cooked, push a sharp knife through one of the cuts into the flesh, wait for 3 seconds then test it against the inside of your wrist; if it is hot, the salmon is cooked. Serve with the rest of the watercress puree as a sauce.


Shortcrust pastry


  • 450 gr (15.8 ounces or 3.2 cups ) of plain all purpose flour
  • 200 gr ( 7 ounce) cold butter
  • pinch of salt


  1. Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. If you have a food processor you can use that as shown in the above video.
  2. Stir in the salt, then add 2-3 tbsp of water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.


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» Kristi Rimkus said: { Dec 14, 2009 - 09:12 }

Looks absolutely delicious!

» Claudia said: { Dec 14, 2009 - 10:12 }

Delicious – I love the puffed pastry. Am always looking for a new way to make salmon and this fits the bill.

» wic said: { Dec 15, 2009 - 01:12 }

it looks delicious. love that it just looks like a present.

» Tasty Trix said: { Dec 15, 2009 - 07:12 }

What a cute parcel! I am loving all of the different interpretations of this dish. I could eat them all!!

» Rochelle (Acquired Taste) said: { Dec 15, 2009 - 09:12 }

Lovely pastry crust! I like how it looks a little like a present :) Your Salmon and spinach look delicious too.

» Brad said: { Dec 15, 2009 - 12:12 }

Thanks fro the recipe, sounds easy to make and full of flavor. I’ve never had this before.

» Heather B said: { Dec 15, 2009 - 07:12 }

Delicious! Great job!

» Alta said: { Dec 16, 2009 - 01:12 }

Wow, great job! I love seeing how everyone did for this challenge!

» Wolf said: { Dec 16, 2009 - 06:12 }

Very nicely done! I don’t like salmon but that looks good.}:)

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