Salmon en Croûte

Succulent salmon, creamy dill filling and buttery puff pastry come together in this elegant centrepiece. Finished with a crisp golden crust and served alongside tangy pickled cucumber, it’s made for special occasions and memorable dinners.

Salmon en Croûte

Serves 6-8

Total Time Prep: 30 mins, Cook: 40 mins, Chill & Cure: 12 hrs

Ingredients

For the Salmon
Skinless, boneless salmon fillets	2 x 500g
Flaky sea salt	50g
Sugar	25g
For the Pickled Cucumber
Cucumber, peeled, deseeded and sliced	1
Red onion, finely sliced	1
Cider vinegar	100ml
Sugar	1 tbsp
Salt	Pinch
For the Filling & Pastry
Watercress, chopped	75g
Cream cheese	200g
Fresh dill, chopped	2 tbsp
Lemon, zested and juiced	1
Freshly ground black pepper
All-butter puff pastry	500g
Flour, for dusting
Egg yolks, beaten	2

Cooking Method

Step 01	Mix the flaky sea salt and sugar in a bowl. Scatter half of the mixture over a tray, place one salmon fillet on top and cover with more of the salt mixture. Place the second fillet on top and sprinkle with the remaining mixture.
Step 02	Cover the salmon, place a tray on top and weigh it down with a few tins. Refrigerate for at least 12 hours or up to 48 hours.
Step 03	When ready to assemble, rinse the salmon fillets under cold water and pat dry with kitchen paper.
Step 04	In a bowl, combine the watercress, cream cheese, dill, lemon zest and juice, smoked salt and black pepper.
Step 05	Preheat the oven to 220°C/200°C fan. Line a baking tray with parchment.
Step 06	On a lightly floured surface, roll out half of the puff pastry until it is slightly larger than the salmon. Place it on the prepared tray.
Step 07	Place one salmon fillet in the centre of the pastry and spread evenly with the cream cheese mixture. Place the second salmon fillet on top.
Step 08	Brush the edges of the pastry with beaten egg yolk. Roll out the remaining pastry and place it over the salmon. Trim the edges, then press or crimp to seal.
Step 09	Brush the pastry with more beaten egg yolk and refrigerate for 30 minutes.
Step 10	Create a decorative pattern on the pastry using the back of a spoon, if desired. Brush with the remaining egg yolk.
Step 11	Bake for 20 minutes, then reduce the oven temperature to 180°C/160°C fan and bake for another 20 minutes until golden and crisp. Remove from the oven and rest for 10 minutes.
Step 12	Meanwhile, place the cucumber and red onion in a bowl. Heat the cider vinegar, sugar and a pinch of salt in a saucepan until the sugar dissolves.
Step 13	Pour the warm vinegar mixture over the cucumber and onion, toss well and leave to pickle.
Step 14	Slice the salmon en croûte and serve with the pickled cucumber on the side.