Mastering Delia Smith’s Classic Salmon en Croûte: A Step-by-Step Guide to Elegance on a Plate

Delia Smith Salmon en Croûte, a culinary masterpiece, seamlessly blends the elegance of French cuisine. This recipe is the result of many kitchen adventures. It showcases the magic of combining ingredients. Puff pastry, salmon, and spinach come together beautifully. This recipe embodies my love of making beautiful, delicious meals. Each step in the preparation, from layering the creamy spinach filling to encasing the salmon in golden pastry, is a delightful journey towards creating a dish that’s as perfect for a cozy family dinner as it is for a sophisticated gathering.

How To Make Delia Smith Salmon en Croûte Recipe Overview

Salmon en Croûte is an elegant and delicious way to serve salmon. The dish involves encasing a large salmon fillet in puff pastry along with a rich spinach and cream cheese filling, and then baking it to golden perfection. The result is a moist and flavorful salmon, complemented by the creamy filling and crisp pastry. For this recipe, I’ve slightly increased the ingredient quantities from the classic version to serve around 6-8 people comfortably. The total cooking time is about 60 minutes, including preparation and baking.

Ingredients

For the Spinach Filling:

• 300g baby leaf spinach
• 1 large free-range egg yolk (reserve the white for the salmon)
• 240g full-fat cream cheese
• Salt and freshly ground black pepper, to taste

For the Salmon:

• A generous bunch of fresh dill, chopped
• 1.2kg salmon fillet, skin and bones removed
• 1 large free-range egg
• 1 jar (around 300g) chargrilled mixed peppers in oil, drained
• Flour, for dusting
• 1 tbsp milk
• 550g pack ready-rolled puff pastry

For the Herb Sauce:

• 4 spring onions, finely chopped
• 1 tbsp chopped fresh dill
• 1 tbsp snipped fresh chives
• 1 tbsp caster sugar
• 3 tbsp chopped fresh flatleaf parsley
• ½ lemon, juice only
• 225g full-fat crème fraîche

Instructions

Prepare the Spinach Filling:

1. Wilt the spinach in a pan or microwave. Squeeze out the excess moisture.
2. In a bowl, mix the wilted spinach with cream cheese and egg yolk. Season with salt and pepper. Set aside.

Prepare the Pastry and Salmon:

1. Lightly flour a surface and roll out the puff pastry to a size that can comfortably wrap the salmon.
2. Spread the spinach mixture over the pastry, leaving a margin around the edges.
3. Season the salmon fillet with salt, pepper, and chopped dill. Place it on the pastry.
4. Top the salmon with drained chargrilled peppers.
5. Beat the egg with milk and brush the edges of the pastry. Fold over the salmon and seal the edges. Brush the top with the egg-milk mixture.

Chill the Prepared Salmon:

1. Place the salmon on a baking tray. Chill in the refrigerator for 20 minutes. This helps the pastry hold its shape during baking.

Bake the Salmon:

1. Preheat your oven to 200°C (400°F).
2. Bake the chilled salmon en Croûte for 25-30 minutes, or until the pastry is golden brown.

Make the Herb Sauce:

1. Combine spring onions, sugar, chives, parsley, dill, crème fraîche, and lemon juice. Season to taste.

Nutritional Value (per serving)

Calories: Approximately 650-700

Protein: 45g

Carbohydrates: 40g

Fat: 35g

Saturated Fat: 15g

Cholesterol: 120mg

Sodium: 300mg

Fiber: 3g

What To Serve With Delia Smith’s Salmon En Croute?

For a delightful meal with Salmon en Croûte, consider the following pairings:

Side Dishes:

Garlic Butter Roasted Asparagus: Its lightness and subtle garlic flavor complement the richness of the salmon.

Herbed New Potatoes: Boiled and tossed with butter and herbs, they offer a comforting and simple side.

Couscous Salad: A refreshing and light option that adds a different texture to the meal.

Wine Pairings:

Chardonnay: Its buttery notes pair well with the flaky pastry and creamy filling.

Sauvignon Blanc: A crisp, citrusy wine that cuts through the richness of the dish.

Pinot Noir: For red wine lovers, a light Pinot Noir can complement the salmon without overpowering it.

Salads:

Classic Caesar Salad: The creamy dressing and crunchy croutons offer a nice contrast.

Arugula and Beet Salad: Its peppery and sweet notes provide a fresh balance to the dish.

Sauces:

Hollandaise Sauce: Rich and lemony, it enhances the flavors of the salmon.

Dill and Mustard Sauce: Adds a tangy and herby touch, perfect for fish.

Desserts:

Lemon Tart: Continues the citrus theme, offering a light and tangy finish.

Raspberry Sorbet: A refreshing and light option to cleanse the palate after a rich meal.

Breads:

Crusty French Baguette: Ideal for mopping up any sauces or creamy fillings.

Remember, the key is to balance the richness of the Salmon en Croûte with lighter and refreshing sides, drinks, and desserts.

Also Read: Delia Smith’s Classic Bread and Butter Pudding Recipe

FAQs

Can I make Salmon en Croûte ahead of time?

Yes, you can definitely prepare Salmon en Croûte in advance. Just follow the recipe up to the point before baking. Once the salmon is wrapped in the pastry and ready, cover it and place it in the fridge. This can be done a day ahead. When you’re ready to serve, simply take it out and bake it. This makes it a convenient option for dinners where you want to impress without the last-minute rush. Remember to allow some extra time for baking if it’s cold from the fridge.

What can I use instead of puff pastry?

If puff pastry isn’t available, you can use phyllo dough as an alternative. Keep in mind, that phyllo is thinner and crisper. You’ll need to layer several sheets, brushing each with melted butter or oil for richness. Another option is to use a homemade pastry dough. It’s more rustic and will have a different texture, but still delicious. Just roll it out to the right size and thickness. These substitutes offer a nice twist and work well with the salmon and filling.

How can I tell when the salmon is cooked perfectly?

To check if the salmon en Croûte is perfectly cooked, look for a golden brown pastry crust. That’s your first sign. For a more precise test, insert a knife into the thickest part of the salmon for 5 seconds, then carefully feel the knife. If it’s warm, the salmon is likely done. Another method is to use a meat thermometer; the internal temperature should be around 145°F (63°C). These simple checks ensure your salmon is cooked through but still moist and flavorful.

Are there any vegetarian alternatives for this recipe?

For a vegetarian version of this recipe, replace the salmon with a thick slice of firm tofu. Marinate it for flavor. Another great option is using a mix of roasted vegetables like bell peppers, zucchini, and eggplant. Layer these inside the pastry instead of salmon. You could also try a filling of seasoned spinach and mushrooms for a hearty alternative. These vegetarian fillings go well with the same creamy spinach mixture and puff pastry, offering a delightful and satisfying meat-free version of the dish.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. First, thaw it completely. After that, make sure to squeeze out all the extra water. This step is important to prevent the pastry from getting soggy. Once it’s dry, mix it with the other ingredients for the filling. Frozen spinach works just as well as fresh in this recipe. It’s a convenient option if fresh spinach isn’t available or if you’re looking to save some prep time.

Conclusion

This Salmon en Croûte recipe is a testament to the beauty of simple ingredients coming together to create something truly special. Whether it’s a dinner party or a family meal, this dish is sure to impress. Happy cooking and enjoy your meal!