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Salmon en croute with a dill cream sauce

Flaky salmon encased in puff pastry with a spinach and cream cheese filling served with a dill cream sauce
5 from 8 votes
Prep Time 30 mins
Cook Time 30 mins
Resting time 10 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine French
Servings 8 people
Calories 819 kcal


  • food processor
  • Frying pan
  • Oven tray
  • Baking paper


Salmon en croute

  • 1 kilogram salmon (whole side)
  • 500 grams puff pastry (or use 2 ready rolled sheets)
  • 180 grams cream cheese
  • 150 grams spinach
  • 1 shallot
  • 1 egg
  • 10 grams Butter
  • salt and pepper

Dill cream sauce

  • 400 ml Double cream
  • 250 ml White wine
  • 1 Shallot
  • 10 grams butter
  • 2 tablespoon parsley
  • 2 tablespoon dill
  • 1 tablespoon dijon mustard
  • ½ lemon
  • salt and pepper


  • Begin with the cream cheese filling.
  • Finely dice shallot and fry it in the butter, before adding the spinach. 
  • Cook until the moisture has gone, before allowing it to cool.
  • Place your cream cheese into a muslin cloth and squeeze out all the excess water. 
  • Add the cream cheese, spinach and shallot to a food processor and blend until smooth and all incorporated. Season to taste with salt and pepper and set to one side.
  • Skin the salmon with a sharp knife, and trim to the right size (you can use any leftovers to make fish cakes or fish pie) 
  • Preheat the oven to 200 C / 400 F
  • Cut a piece of baking paper to fit an oven tray and grease it with butter. Lay one of the puff pastry sheets on top. 
  • Lay the salmon on the puff pastry and cover in the cream cheese and spinach filling.
  • Brush an egg wash (one egg mixed with a tablespoon of water) around the edges of the pastry and lay the second sheet on top of the fish. Press it down around the salmon and use a fork to crimp the edges together, sealing them.
  • Using a sharp knife, gently scrape a scale pattern into the top making sure you don't cut too deep. 
  • Brush the egg wash over the whole salmon en croute, and bake in the oven for 30 minutes.
    Rest for 10 minutes before serving. 

Dill cream sauce

  • Whilst your salmon en croute is in the oven, make the sauce. 
  • Heat some butter in a pan and fry the diced shallot. Add the white wine and bring it to a simmer, allowing it to cook down by half (around 10-15 minutes).  
  • Turn down the heat and add the cream, before bringing it back to a simmering point. Cook for a further 5-10 minutes, stirring continuously before adding the dijon mustard. 
  • Remove from the heat and add the lemon juice and herbs before serving.


Calories: 819kcalCarbohydrates: 34gProtein: 33gFat: 59gSaturated Fat: 23gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 183mgSodium: 351mgPotassium: 896mgFiber: 2gSugar: 2gVitamin A: 2975IUVitamin C: 11mgCalcium: 110mgIron: 4mg
Keyword dill cream sauce, puff pastry, salmon en croute
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