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Salmon en Croute

A favourite festive treat for 4.
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Recipe by


50 mins


Serves 4

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You will need:

  • 500g piece salmon
  • 4 slices smoked salmon
  • 250g spinach
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 400g pack butter puff pastry (or 1x320g jus roll sheet)
  • 1 tsp cumin seeds
  • 1 egg yolk, lightly beaten
  • freshly ground black pepper


  • Step 1 : Preheat the oven

    Preheat the oven to 180C/360F/gas mark 4.

  • Step 2 : Wilt the spinach

    Heat oil in a pan over medium heat. Add garlic and spinach and cook until wilted. Set the wilted spinach on kitchen towel to soak up any excess liquid.

  • Step 3 : Assemble the ingredients

    Roll out the pastry on a floured surface.

    Place the raw salmon in the center of the pastry.

    Layer the wilted spinach on top of the fish and sprinkle with pepper.

    Layer the smoked salmon evenly over the spinach.

    Bring the edges of the pastry over the fish and seal thoroughly by pinching the edges together. Repeat at each end.

    Trim away any leftover pastry.

  • Step 4 : Bake

    Brush the pastry all over with beaten egg and sprinkle with cumin seeds.

    Place the pastry on a baking tray and bake in the hot oven for 25 minutes, or until nicely golden.

  • Step 5 : To serve

    Serve in slices with a herby salad or greens.