Mary Berry Salmon en Croûte Recipe

This golden, flaky Mary Berry Salmon en croûte Recipe is made with a whole side of succulent salmon, a creamy spinach and herb filling, and ready in about 1 hour and 15 minutes. The true magic happens when you slice through the crisp butter puff pastry to reveal the perfectly pink fish and vibrant green layers inside. I love serving this centerpiece for Sunday lunch because it looks incredibly impressive but requires surprisingly little hands-on effort.

The Secret To Getting It Right

I used to be intimidated by en croûte dishes, fearing the dreaded soggy bottom that ruins so many pastry recipes. The first time I tried a generic version, the moisture from the spinach seeped straight into the base, leaving it raw and unappetising. I quickly learned that Mary Berry’s technique of drying the filling thoroughly is non-negotiable.

By wilting the spinach and squeezing out every single drop of liquid before mixing it with the cream cheese and egg yolk, you create a stable barrier that keeps the pastry crisp. This specific combination of full-fat cream cheese and egg yolk adds richness without making the mixture watery, ensuring the pastry puffs up beautifully around the tender fish.

Mary Berry Salmon en croûte Recipe Ingredients

• 500g all-butter puff pastry (thawed if frozen)
• 1kg side of salmon, skinned and pin-boned (centre-cut is best for even cooking)
• 225g fresh baby spinach
• 150g full-fat cream cheese
• 1 large egg yolk
• 1 tbsp fresh dill, finely chopped
• 1 lemon, zest only
• 1 large egg, beaten (for glazing)
• Salt and freshly ground black pepper
• Plain flour (for dusting)

How To Make Mary Berry Salmon en croûte Recipe

1. Prepare the Spinach: Place the spinach in a large colander and pour a kettle of boiling water over it to wilt it instantly. Rinse with cold water to stop the cooking, then squeeze the spinach firmly in a clean tea towel. You must remove as much water as possible until it is dry and clumped.
2. Make the Filling: Roughly chop the dried spinach. In a medium bowl, combine the spinach, cream cheese, egg yolk, chopped dill, lemon zest, salt, and pepper. Mix until well combined and check the seasoning.
3. Prepare the Oven and Pastry: Preheat your oven to 200°C (180°C fan/Gas 6). Place a baking tray in the oven to heat up (this helps crisp the base). Lightly flour your work surface and roll out the puff pastry into a rectangle large enough to encase your salmon (approx. 30 x 40cm), trimming edges to neaten if necessary.
4. Assemble the Parcel: Place the pastry on a large sheet of baking parchment. Place the salmon fillet in the centre of the pastry. Season the salmon well with salt and pepper. Spread the spinach and cream cheese mixture evenly over the top of the salmon fillet.
5. Seal the Pastry: Brush the exposed pastry borders with a little beaten egg. Bring the long sides of the pastry up and over the salmon, overlapping them slightly in the middle. Press to seal. Fold up the ends like a parcel and tuck them underneath.
6. Glaze and Bake: Carefully flip the parcel so the seam is underneath. Place it (on the parchment) onto the hot baking tray from the oven. Brush the entire surface with the beaten egg. Lightly score a diamond pattern with a sharp knife, being careful not to cut all the way through. Bake for 35–40 minutes until the pastry is deep golden brown and crisp.
7. Rest and Serve: Remove from the oven and let it rest for 10–15 minutes before carving. This allows the salmon to finish cooking in the residual heat and makes slicing much easier.

Recipe Tips

• Avoid the Soggy Bottom: The hot baking tray is a crucial step. Placing the cool pastry parcel onto a preheated metal tray gives the bottom crust a head start, ensuring it cooks through before the fish releases its juices.
• Don’t Skip the Egg Yolk: Adding an egg yolk to the cream cheese mixture might seem minor, but it helps set the filling as it bakes, preventing it from running out when you slice the Wellington.
• Check for Bones: Even if you buy “pin-boned” salmon, always run your finger down the centre line of the fillet. If you find any bones, pull them out with tweezers before assembling.
• Chill if Needed: If your kitchen is warm and the pastry becomes soft while assembling, pop the whole parcel in the fridge for 20 minutes before glazing and baking. Cold pastry hits the hot oven better.

What To Serve With Salmon en Croûte

Since the main dish is quite rich with pastry and cream cheese, I prefer serving this with new potatoes boiled in salted water with a sprig of mint. A crisp green salad with a sharp lemon vinaigrette or steamed tenderstem broccoli cuts through the richness beautifully.

How To Store

This dish is best eaten fresh. However, you can assemble the uncooked parcel up to 8 hours ahead and keep it covered in the fridge (without the egg wash). If you have leftovers, store them in an airtight container in the fridge for up to 2 days; reheat in the oven to re-crisp the pastry, though the salmon may be slightly drier.

FAQs

Can I use frozen spinach?
Yes, frozen spinach works very well. Defrost it completely and squeeze it even more thoroughly than fresh spinach, as it tends to hold more water.

How do I know when the salmon is cooked?
Insert a metal skewer into the centre of the parcel for a few seconds. If it comes out piping hot, the fish is cooked. The internal temperature should be around 50°C to 55°C for medium-cooked salmon.

Can I make individual parcels instead?
Absolutely. Cut the salmon into 150g portions and divide the pastry and filling accordingly. Reduce the cooking time to 20–25 minutes.

Nutrition

• Calories: 650 kcal
• Total Fat: 42g
• Saturated Fat: 18g
• Cholesterol: 145mg
• Sodium: 480mg
• Total Carbohydrate: 35g
• Protein: 38g

Try More Recipes:

• Mary Berry Salmon with Spinach Salsa Recipe
• Mary Berry Salmon with Avocado Recipe
• Mary Berry Salmon Quenelles Recipe