Salmon en croute

Salmon en croute

Plump for simple fresh ingredients and combine to make a dish that will impress your guests. Prepare ahead of time then pop in the oven when needed.

  • 1 pack ready made puff pastry
  • 700g salmon fillet, skinned
  • juice and zest of 1 unwaxed lemon
  • 1 red onion, peeled and finely sliced
  • 113g Rodda’s Cornish clotted cream
  • 1 egg, lightly beaten

Preheat the oven to 220°C/gas mark 7.

Lightly flour your kitchen surface, cut the pastry in half and roll each piece to about 20x30cm. Then place one of the pieces on a floured baking sheet and prick a few times with a fork.

Next lay on the salmon, season generously with sea salt and freshly ground pepper, drizzle with the lemon juice and top with the onion. Spoon the clotted cream over the onion and scatter on the lemon zest.

Lightly brush around the pastry edges with the egg. Then, lay on the second piece of pastry and press the edges down really well to seal. Crimp the edges or knock up with a knife. You can decorate with the larger scraps if you fancy!

Finally, brush with egg, place in the preheated oven and bake for 25 minutes until golden and risen.

Serve with fresh vegetables and lemon wedges. Enjoy!

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  1. Jill Davies says:

    What is the Parma ham for?

    1. belinda says:

      Good spot! We have removed the unnecessary ingredient, thank you.

      1. Julia and Mark Pratten says:

        You may have removed the parma ham from the ingredients, but it does still refer to it in the paragraph above, the ingredients. The salmon recipe looks very nice may try over the Christmas time.

        1. stephen says:

          Thanks for picking that up Julia & Mark!

  2. Alison says:

    This was very nice and easy for midweek

Time: preparation, 15 minutes | cooking, 25 minutes
Makes: 6

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