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Salmon en croûte with spinach, dijon and lemon with pickled beetroot salad

Prepare with Fresh Salmon Fillets
60 min
Salmon en croûte with spinach, dijon and lemon with pickled beetroot salad


  1. Add the spinach to a large frying pan over a medium heat with a pinch of salt and a splash of water. Stir for a few minutes until completely wilted and allow to cool.
  2. In the same pan, fry the chopped onion in the olive oil over a medium heat for 8-10 minutes until soft and golden. Add the chopped garlic clove and stir for a few minutes. Remove from the heat.
  3. Put the wilted spinach in a sieve over a bowl and use your hands to squeeze out as much liquid from the spinach as possible. Set aside.
  4. In a large bowl add the fried onion, spinach, crème fraîche, parsley, lemon zest and juice, 1 tsp dijon mustard and some seasoning. Mix well until combined.(CHEF’S TIP: If you would like to switch up the recipe, try swapping the dijon mustard for 1 tbsp of horseradish or pesto to the mixture. Some chopped wild garlic is also a lovely addition, as is 1 tbsp of wild garlic pesto for a cheffy twist).
  5. Cut your sheet of puff pastry almost in half down the middle, leaving one piece slightly larger than the other (this will be the top of your en croute).
  6. Spread the spinach crème fraîche mixture on the smaller piece of pastry, leaving a 2cm border round the edge. (CHEF’S TIP: Keep any leftover crème fraîche mixture to spread on some toasted sourdough and top with MOWI smoked salmon slices for a delicious brunch dish).
  7. Slice your salmon fillets in half down the middle so you have four chunky pieces. Lay these on top of the spinach mixture and spread over the remaining tsp of dijon mustard with a grinding of black pepper.
  8. Brush the beaten egg all around the exposed edges of the pastry and lay the larger piece of pastry on top. Use your hands to smooth it down over the salmon, making sure there are no air bubbles. Use a fork to seal the border of the pastry, or crimp using your fingers so it is well sealed all the way round. Brush the en croute all over with the remaining beaten egg and chill for 30 minutes.
  9. Preheat the oven to 180°C fan/200°C.
  10. While the en croûte is chilling, add the red onion, beetroot, vinegar, honey and ½ tsp salt to a bowl. Mix well and leave to pickle at room temperature for at least 30 minutes.
  11. Once the en croûte has had 30 minutes in the fridge, bake it for 35-40 minutes until golden brown all over. You may need to cover the edges with foil if they get too brown.
  12. Remove from the oven and leave to cool for a few minutes before slicing.
  13. Add the watercress to the pickled vegetables and toss together.
  14. Serve slices of the en croûte with some salad and extra lemon wedges on the side.

Video Recipe

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