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Salmon en croute

Salmon en croute

Published on March 25, 2018 | In By
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    • Prep Time
    • Minutes
    • Cook Time
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    • Yield
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Salmon en croute

Here’s something a little different. This salmon en croute is made with simple ingredients and is perfect for occasions like Easter. It looks and tastes amazing.  You’ll find step by step ‘how to’ photos below.  We’d love to see your version too if you’d like to share it.

Salmon en croute

Salmon en croute

Salmon is a great source of omega 3 fat which is vital for a healthy brain, heart, artery, and eye function. 

Ashleigh Feltham (MNutrDiet)

A fancy sounding meal with fancy health benefits to match. The star protein is the Safcol salmon in Springwater. Protein helps you feel fuller for longer and is also an essential macronutrient needed to build and repair all the cells in your body. Salmon, is a great source of omega 3 fat which is vital for a healthy brain, heart, artery, and eye function. As an anti-inflammatory fat, it may also assist with the management of symptoms of rheumatoid arthritis. Salmon is a good source of vitamin D which plays an important role in allowing calcium to be absorbed properly as well as supporting a normal immune system function.  Salmon also provides your body with a good dose of vitamin A, B12, iron, zinc, and selenium.

When you are selecting olive oil, the gold star is the extra virgin with over 36 different antioxidants to help fight off free radicals which can cause damage and disease to the cells of your body.  Olive oil contains monounsaturated fats, like omega 3 fat, so it helps to keep your cholesterol levels in the healthy range.

Nutmeg adds flavour and its own range of antioxidants. If you want a healthy working immune system, then the lemon helps as a source of vitamin C. Spinach leaves are rich in vitamin A which not only supports a healthy immune system but helps your eyes functioning well. Baby spinach also gives your body a good dose of vitamin K. This is needed for normal blood clotting and helps to make strong bones.  Helping your immune function further are the shallots with the antioxidant’s quercetin, kaempferol, and allicin. Shallots and baby spinach are also a source of folate, and this B vitamin is needed to help repair and make DNA.

Cream cheese and eggs add more protein to the meal. Cream cheese is also a great source of calcium for strong bones and teeth. The eggs add additional vitamin A, D, B12, iron, zinc, and selenium. This is a fancy recipe with fancy health benefits for your body and a must-try.

Recipe Views: 18,573

Nutritional Information

Nutritional Information
Serving Size300g
Average qty per serveAverage qty per 100g
Energy3510kJ1170kJ
Protein44.3g14.8g
Fat, total
- saturated		54.8g
27.0g		18.3g
9.0g
Carbohydrate
-sugars		39.5g
4.2g		13.2g
1.4g
Sodium1150mg384mg
This nutritional information has been created using the foodstandards.gov.au online tool. While every attempt has been made to ensure accuracy, it should be considered a guide only.

If you like salmon, be sure to check out our salmon recipes page for more inspiration!

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Recipe Rating

  • (4.7 /5)
  • 9 ratings

Ingredients

  • 2 x 200g cans Safcol Salmon in Springwater, drained
  • 1 tablespoon olive oil
  • 6 small shallots, finely sliced
  • 100g baby spinach leaves, washed
  • ½ teaspoon grated nutmeg
  • 250g cream cheese
  • 2 hard boiled eggs, peeled and chopped
  • grated zest and juice from ½ a large lemon
  • sea salt and freshly ground black pepper
  • 3 sheets of defrosted butter puff pastry.
  • 1 egg, beaten

  • to serve
  • sour cream
  • lemon wedges

Instructions

  1. Preheat oven to 200°C
  2. Line a large baking tray with baking paper.
  3. In a frying pan, on a medium heat, add the olive oil and shallots, cook for about 2 minutes or until soft and very lightly golden. Add the washed spinach leaves, cook until just wilted.
  4. Add the washed spinach leaves, cook until just wilted.
  5. Stir in the zest and juice of the lemon and grated nutmeg. Remove from the pan and allow to cool.
  6. In a large bowl add the cream cheese, beat with a large metal spoon till smooth.
  7. Stir in the chopped egg and cooled drained spinach mixture, until well combined. Fold in the drained, flaked Safcol salmon, season generously to taste.
  8. Cut one of the pastry sheets in half. Lay one and a half pastry sheets (joined together with a little beaten egg) on the baking tray. <br><br><img src="https://seafoodexperts.com.au/wp-content/uploads/2024/03/SR-162_0006_SR-162-Salmon-en-croute-8953-1.jpg">
  9. Arrange the salmon, spinach and cream cheese mixture in a long high oval (to form a rough fish body shape) towards one end of the pastry to allow room for a tail. <br><br><img src="http://www.seafoodexperts.com.au/wp-content/uploads/2018/03/SR-162_0005_SR-162-Salmon-en-croute-8954-2.jpg">
  10. Brush the pastry round the salmon mixture with egg. Join the remaining pastry sheets together and lay over the top of the fish mixture. <br><br><img src="http://www.seafoodexperts.com.au/wp-content/uploads/2018/03/SR-162_0004_SR-162-Salmon-en-croute-8956-3.jpg">
  11. Use a sharp knife to cut out a basic fish shape with a head, fins and tail allowing at least a centimeter border around the body and head. <br><br><img src="http://www.seafoodexperts.com.au/wp-content/uploads/2018/03/SR-162_0003_SR-162-Salmon-en-croute-8958-4.jpg">
  12. Remove and reserve the offcuts.
  13. Use a teaspoon or ¼ teaspoon round measuring spoon pressed gently into the pastry to mark the scales. Use a fork pressed into the pastry to make the fin patterns and crimp right round the fish to seal in the filling. <br><br><img src="http://www.seafoodexperts.com.au/wp-content/uploads/2018/03/SR-162_0002_SR-162-Salmon-en-croute-8960-5.jpg">
  14. Brush with egg.
  15. Use pastry off cuts to make gills, an eye and a smiley fish mouth. Brush again with egg. <br><br><img src="http://www.seafoodexperts.com.au/wp-content/uploads/2018/03/SR-162_0001_SR-162-Salmon-en-croute-8962-6.jpg">
  16. Bake in the pre heated oven for about 25-30 minutes or until the pastry is golden brown and crisp. Serve while still warm, with salad, lemon wedges and a little sour cream.

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