Salmon en croûte

Fancy something a bit different this year?

If you want to pull out all the stops and lay the table with something impressive this season, this recipe is the dish for you. A Salmon en croûte is a perfect Christmas party centrepiece.


  • 900g of Skinned salmon
  • 1 tbsp of Extra virgin olive oil
  • 60g Unsalted butter
  • Dill leaves
  • Basil
  • Salt
  • Freshly ground black pepper
  • 1 tbsp Wholegrain mustard
  • 500 g Shortcrust pastry
  • Plain flour, to dust
  • 1 Egg yolk, beaten
  • Lemon Infused Olive Oil
  • Classic Balsamic


  • Check salmon for bones.
  • Line a baking tray with a lightly oiled piece of foil.
  • Soften the butter and mix with the basil, dill and some salt and pepper in a bowl, to make the filling.
  • Dry the salmon fillets using kitchen paper, then season lightly with salt and pepper.
  • Slice the salmon in half, long ways. Spread the herb butter over one fillet, on the boned side and spread the mustard across the other fillet.
  • Place the two pieces of salmon fillets together, in opposite directions so both ends are of an even thickness.
  • Roll out the pastry thinly on a lightly floured surface to a rectangle large enough to enclose the salmon. Put the salmon parcel in the centre of the pastry and brush the surrounding pastry with a whisked egg.
  • To enclose the pastry, bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel.
  • Carefully turn the whole thing over and place on baking tray.
  • Brush the pastry with beaten egg.
  • Lightly score a pattern using the back of a knife. Sprinkle with salt and pepper, cover and chill for 15 minutes.
  • Heat the oven to 200°C
  • Bake the salmon for 20 minutes if the pastry is not golden brown and crisp, place it back in the oven for a further 5 minutes.
  • Before cutting into portions, rest the salmon for 5 minutes and then drizzle with 3 tbsp of lemon infused olive oil and a dash 1 tbsp classic balsamic.
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