Salmon en croûte with garlic spinach and dill hollandaise
This festive classic is as elegant as it is comforting. Tender salmon and garlicky spinach is wrapped in flaky puff pastry and baked to golden perfection. Served with a silky dill hollandaise and served crisp Nanna Tate Super Crunch Roasties, it's a gorgeous centrepiece for a special winter meal.
Ingredients
Metric
Imperial
Salmon en Croûte
- 20g of unsalted butter
- 1 shallot, finely diced
- 1 garlic clove, finely chopped
- 150g of spinach leaves
- 500g of all butter puff pastry
- 4 salmon fillets, skin removed (around 150g each)
- 2 tbsp of Dijon mustard
- 1 egg yolk, beaten with 1 tsp milk (for egg wash)
- salt and pepper
Dill hollandaise
- 2 egg yolks
- 1 tbsp of white wine vinegar
- 125g of unsalted butter, melted and warm
- 1 juice of half a lemon
- 1 pinch of cayenne pepper
- 2 tbsp of chopped dill
- salt
Garlic spinach
- 1 tbsp of olive oil
- 1 tbsp of garlic cloves, thinly sliced
- 250g of baby spinach
- 1 pinch of nutmeg
- salt and pepper to taste
To serve
Method
Melt the butter in a pan and gently sauté the shallot and garlic until softened. Add the spinach and cook for 1–2 minutes until wilted
- 20g of unsalted butter
- 1 shallot, finely diced
- 1 garlic clove, finely chopped
- 150g of spinach leaves
Squeeze as much liquid as possible from the spinach, then roughly chop, season to taste, and set aside to cool completely
Roll out the puff pastry on a lightly floured surface to a large rectangle about 3-4mm thick. Cut into 4 equal rectangles, each large enough to wrap fully around a salmon fillet with a 2-3cm border.
- 500g of all butter puff pastry
- 4 salmon fillets, skin removed (around 150g each)
Place one pastry rectangle on the work surface. Spread a teaspoon of Dijon mustard around the centre of the pastry, leaving a wide border along the edges. Add a spoonful of the cooled spinach mixture in a neat rectangle slightly smaller than the salmon fillet
- 2 tbsp of Dijon mustard
Lay the salmon fillet on top of the spinach and season lightly with salt and pepper
Brush the pastry edges with beaten egg, then fold one long side of pastry over the salmon. Fold the other side on top so they overlap slightly and press to seal
- 1 egg yolk, beaten with 1 tsp milk (for egg wash)
Use the back of a knife to scallop the edges gently, then score without cutting through the pastry. Repeat for all the fillets
Brush the top of the pastry with egg wash, then chill for 20 minutes
Preheat the oven to 200°C fan
Bake the salmon en croute for 20–25 minutes, or until the pastry is deep golden and crisp
Roast the potatoes in the oven while you prepare the hollandaise
Place the egg yolks and vinegar in a heatproof bowl set over a pan of barely simmering water. Whisk until thick and pale
- 2 egg yolks
- 1 tbsp of white wine vinegar
Very slowly drizzle in the melted butter while whisking constantly. Start just a drop at a time, then increase to a steady stream, and keep going until all the butter is emulsified
- 125g of unsalted butter, melted and warm
Add the lemon juice, cayenne and season to taste with salt, then fold through the chopped dill. Keep warm until ready to serve
- 1 juice of half a lemon
- 1 pinch of cayenne pepper
- 2 tbsp of chopped dill
For the spinach, gently fry the garlic slices in olive oil until just golden. Add the spinach and cook until wilted
- 1 garlic clove
- 1 tbsp of olive oil
- 250g of baby spinach
Season with salt, pepper and a pinch of nutmeg. Drain away any liquid
- 1 pinch of nutmeg
Spoon a bed of garlic spinach onto each plate. Place a golden salmon en croûte parcel on top, sliced if desired, and arrange the roast potatoes alongside. Spoon over the dill hollandaise and garnish with lemon zest and dill sprigs
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