Salmon en croute (Salmon in puff pastry with creamed kale)

Salmon en croute (Salmon in pastry)

5 from 3 votes
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Course: Main
Cuisine: French
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 2
Author: Julia Frey of Vikalinka


  • 45 g/1 cup black kale/cavolo nero very finely chopped
  • 60 g/2 oz mascarpone or cream cheese
  • 1/2 lemon juice only
  • salt and pepper to taste
  • 200 g/7 oz puff pastry
  • flour for dusting and rolling
  • 300 g/ 10 oz 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 1/8" 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.