Delicious Salmon en croute recipe for two! Salmon, topped with creamy mixture of mascarpone and minced kale, then wrapped in flaky puff pastry and baked till golden. One of the best things about this recipe is that it can be assembled up to 12 hours in advance!
For a vegetarian version take a look at our Mushroom Wellington recipe.
So Valentine’s Day is coming up…Do you celebrate?
We definitely celebrate, and through the years we’ve done it at home much more than out. This year seems to be the perfect one to stay in and prepare a fabulous meal for your loved one.
Throw a white tablecloth on your dinner table along with some candles, pop a bottle of Champagne and transform your house into a little French bistro. I’ve got the perfect recipe!
Meet Salmon en Croute aka Salmon Wellington.
What is Salmon en Croute?
The French word for “en croute” simply means “in pastry”, so what you get is salmon baked in puff pastry. But that is not all.
The classic recipe calls for a salmon fillet to be topped with a combination of watercress and creme fraiche. This makes the filling absolutely irresistible. Salmon en Croute is impressive and elegant, not to mention delicious.
For my version I replaced creme fraiche with mascarpone cheese and watercress with minced kale, which took this dish to the next level. My recipe for salmon en croute is absolutely sublime.
Don’t be intimidated by the process..I will walk you through it!
How to make it
As I mentioned earlier you can make everything ahead and relax on the day of celebration.
You can prepare it the night before and keep it in the fridge. Then just pop it in the oven for half an hour and your restaurant quality dinner is ready. You can enjoy your time together like you would if you were out!
Simply mince the kale as finely as you can or use your food processor and mix with mascarpone cheese flavoured with a bit of lemon juice, salt and pepper.
Then pop it on top of rolled out puff pastry and wrap following the visual guide below. Now ether refrigerate until needed or bake immediately.
As you can see this recipe has a pretty short ingredient list. Surprised?
Don’t be, classic French cuisine heavily relies on quality ingredients for its delicious taste! What I particularly love about cooking salmon in pastry is that the puff pastry keeps all the juices in, which makes your salmon especially moist and flavourful.
- Feel free to use full fat cream cheese instead of mascarpone and spinach instead of kale.
- Don’t forget to add slits to your pastry for venting before you bake it.
- Make sure to brush your puff pastry with an egg wash for that beautiful golden colour.
- I decorated my salmon Wellington with a little braid I made from pastry scraps but it’s not at all necessary. It does add to the visual appeal.
This recipe is absolutely the centerpiece of the entire dinner. Even if your sides are very simple, you will still manage to impress.
I love serving it with baby potatoes first boiled, then bathed in butter and herbs. You can also make our perfectly spiced Roasted Baby Potatoes.
Our Spinach Salad with Apples, Bacon and Blue Cheese is inspired by French bistros. It’s a perfect starter to your meal.
Finish your dinner with our Chocolate Cake Truffles. Another treat you can make well ahead! And if that is not enough, Blood Orange French 75 cocktails will add another level of festivity to your celebration of love!
More delicious recipes for special occasions:
- Creamy Tagliatelle with Bacon, Portobello Mushrooms and Truffle Oil
- Ribeye Steak with Sicilian Lemon Herb Sauce
- Cognac Mushroom Steak Sauce
- Chicken Paillard in Sherry Caper Sauce
This recipe was originally published in 02/2017. Updated and republished in 02/2021
Salmon en croute (Salmon in pastry)
- 45g/1 cup black kale/cavolo nero very finely chopped
- 60g/1/4 cup mascarpone or cream cheese
- ½ lemon juice only
- salt and pepper to taste
- 200g/7 oz puff pastry
- flour for dusting and rolling
- 300g/10oz salmon skinless and boneless
- 1 egg beaten
- Preheat the oven to 200C/400F.
- Chop the kale (thick ribs removed) very finely and mix with softened mascarpone or cream cheese, add lemon juice, salt and pepper. The mixture should resemble a thick paste.
- Roll out the puff pastry on a lightly floured surface into a rectangle appox ⅛" thick. Place the salmon pieces in the middle of the pastry rectangle, salt, pepper and spread the kale mixture directly on them.
- Brush the edges with beaten egg, fold the sides and pinch them together securely to resemble an envelope. I used a fork to make sure all juices stay in.
- Flip the salmon filled pastry over and place it on parchment paper lined baking sheet and brush it with the egg wash all over.
- Optional: Make decorations out leftover pastry and place on top, brush with egg wash.
- Make 3-4 little slits for ventilation.
- Cook in the preheated oven for 30 minutes until pastry is puffed up and golden.
- Let it sit for 5 minutes before serving.