Tasty Salmon en Croute

Salmon en croute is one of my favourite things to eat! The first time I cooked it (see pic below), I used a Jamie Oliver recipe which is incredibly easy and tastes great too, but does seem like a bit of a cheat’s version!


I have since found a Gordon Ramsey recipe, which admittedly has a lot more prep work in it but tastes absolutely amazing…and on both occasions when I have cooked for guests I have had great compliments so I thought I’d share the recipe with you!

The great thing about these are that you can make them hours before and keep them in the fridge to rest; cooking them just before dinner.

I also like the fact that these make individual portions, its so nice to have your own little salmon en croute, made especially for you rather than a slice of something everyone has!

As always if you would like specific quantities for ingredients let me know.

This recipe uses crêpes to hold the salmon and filling together although I’ve made it without them and you can’t notice the difference as they are so thin and i assume only to stop the pastry from getting to wet.

To make the crêpes, put flour, egg and milk with a pinch of salt in a blender until smooth. Pour into a jug and stir in the herbs and black pepper. Leave to rest for half an hour.

Stir melted butter into the crêpe batter, and heat a little butter in a frying pan. Cook crepe as you usually would turning so both sides are browned. Remove and repeat with the rest of the batter to make enough for each individual salmon en croute.

Next it’s the salmon’s turn! Fry each piece of fish very briefly on each side in a hot pan with a little olive oil, just to start it cooking, then lift out carefully and using a pastry brush, brush the fish with a little mustard, and chill (optional)

Fry some mushrooms in a buttery pan until they are soft and all the liquid has evaporated, then purée coarsely in a food processor.

Bring the rice, saffron and stock to the boil and simmer until there is no liquid left as if making any risotto. Once the rice is cooked you can then stir in the mascarpone, parmesan and chives so that the rice is spreadable. Chill the mixture until cool.

This is the fun bit! Assembly:lay out the pancakes on sheets of clingfilm, then spread one half with mushrooms and the other half with rice. Place the salmon on top and roll up the pancake folding in the sides, then roll the whole lot tightly in the clingfilm and rest for a few minutes in the fridge.


Roll out each pastry portion to a square about 2mm thick, and lay each on a large sheet of clingfilm. Remove the clingfilm from the salmon parcels and place in the middle of a sheet of pastry, then brush the edges with egg wash and wrap thr salmon parcel like a present, making sure all the joins are underneath.

Wrap clingfilm tightly around the parcels, twisting it at each end like a giant sweet. You can then leave them in the fridge until they are ready to be cooked.

When you’re ready to cook take the clingfilm off and glaze the pastry with the egg wash, wait awhile for the glaze to set. Mark out a pattern with a sharp knife to make it look pretty then bake for 20 minutes. They will be piping when ready so I’d let them rest for 5 minutes and cut them in half to serve.

Voila! Your hard work pays off in the form of this absolutely delicious dish! My mouth is watering just looking at the picture!