Mary Berry Salmon en Croûte Recipe

This Mary Berry Salmon en Croûte is a flaky and elegant recipe, which is made with a succulent salmon fillet, a creamy dill and watercress filling, all encased in golden puff pastry. It’s the perfect showstopper for a special dinner or celebration, an impressive dish that’s surprisingly straightforward.

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Mary Berry Salmon en Croûte Ingredients

A classic combination for an impressive and delicious centerpiece.

320g sheet of ready-made all-butter puff pastry
2 x 150g (5oz) skinless salmon fillets, from the thick end
100g (3½oz) full-fat cream cheese (like Philadelphia)
2 tablespoons chopped fresh dill
50g (2oz) watercress, roughly chopped
1 tablespoon lemon juice
1 large egg, beaten
Salt and freshly ground black pepper

How To Make Mary Berry Salmon en Croûte

A step-by-step guide to this classic and impressive fish dish.

Prep the Oven and Pastry: Preheat your oven to 200°C (180°C Fan/Gas Mark 6). Unroll the puff pastry sheet onto a baking sheet lined with parchment paper.
Make the Creamy Filling: In a small bowl, combine the cream cheese, chopped dill, chopped watercress, and lemon juice. Season well with salt and black pepper and mix until everything is well combined.
Assemble the En Croûte: Season the salmon fillets with salt and pepper. Place one of the salmon fillets in the center of one half of the puff pastry sheet. Spread the prepared cream cheese and watercress mixture evenly over the top of the fillet.
Encase the Salmon: Place the second salmon fillet on top of the cream cheese filling.
Seal and Decorate: Brush the edges of the pastry around the salmon with some of the beaten egg. Fold the other half of the pastry over the salmon to enclose it completely. Press the edges down firmly with a fork to seal. You can use any pastry trimmings to decorate the top, creating a leaf or lattice pattern if you like.
Glaze and Bake: Brush the entire surface of the pastry with the remaining beaten egg to glaze. Make a couple of small slits in the top of the pastry to allow steam to escape.
Bake to Perfection: Bake for 20-25 minutes, or until the pastry is puffed up, crisp, and a deep golden brown. Let it rest for a few minutes before slicing and serving.

Recipe Tips

For a perfect, flaky Salmon en Croûte every time.

How do I prevent a “soggy bottom”? The key is to ensure your pastry is very cold and your oven is very hot. Assembling the en croûte on a cold baking sheet also helps. The initial blast of high heat cooks the bottom of the pastry quickly, preventing the salmon from making it wet.
Can I prepare this ahead of time? Yes, this is a great dish to prep in advance. You can assemble the entire Salmon en Croûte (up to the point of glazing with the egg), wrap it well in cling film, and store it in the refrigerator for up to 24 hours. Just glaze it with the beaten egg right before it goes into the oven.
How do I know when the salmon is cooked? The best way is to test the pastry. Once the pastry is puffed and a deep golden brown, the salmon inside will be perfectly cooked—moist and flaky. The 20-25 minute baking time is designed to cook the salmon through perfectly.
What’s the best salmon to use? Use thick fillets from the center of the fish rather than thin tail-end pieces. This ensures the salmon stays succulent and doesn’t overcook before the pastry is done.

What To Serve With Salmon en Croûte

Classic sides to complete this elegant meal.

This impressive dish is a wonderful centerpiece for a special dinner. It pairs beautifully with:

Buttered new potatoes with fresh parsley
Simple steamed green vegetables, like asparagus, green beans, or peas
A light hollandaise or a creamy dill sauce on the side
A crisp, dry white wine, like a Sauvignon Blanc or Pinot Grigio

How To Store Salmon en Croûte

Keeping your delicious leftovers fresh.

Refrigerate: Once completely cooled, cover any leftovers and store them in the refrigerator for up to 2 days.
Reheat: To serve leftovers and re-crisp the pastry, it’s best to reheat slices in a moderate oven (180°C/350°F) for about 10-15 minutes until heated through.

Mary Berry Salmon en Croûte Nutrition Facts

An estimated guide per serving.

Calories: 650 kcal
Carbohydrates: 35 g
Protein: 30 g
Fat: 45 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different filling with the salmon?

Yes. A simple filling of sautéed spinach (squeezed very dry) and garlic is a classic alternative to the watercress and dill. You could also use a layer of green pesto.

Can I make individual Salmon en Croûtes?

Absolutely. You can cut the pastry sheet into smaller squares or circles, and use smaller individual salmon portions to create elegant, single-serving parcels. The baking time will be slightly shorter, around 15-20 minutes.

Can I freeze Salmon en Croûte?

Yes, it freezes very well. Prepare it completely but do not bake it. Open-freeze the unbaked parcel on a baking sheet until solid, then wrap it tightly in cling film and foil. It can be baked directly from frozen; just add about 20-25 extra minutes to the cooking time.