Salmon En Croute 2025

I updated this recipe by changing the filling. It was absolutely delicious and my daughter Megan made me document the recipe here. 

Ingredients

• 1 

  side of salmon, about 900g, skinned

• Sea salt

• Freshly ground black pepper

• 500 g 

  shortcrust pastry

• Plain flour, to dust

• 1 

  egg yolk, beaten

• Filling: 

• 1/2 cup crème friche 

• 1tbsp whole grain mustard

• Salt and pepper to taste 

• 1/2 cup shredded guyere cheese 

• Chopped Italian parsley 

• Dijon Dill Whipped Cream

  • 1 cup whipping or heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dill, chopped 
  • ½ teaspoon kosher salt

• 
  

Directions

• 1. Step 1Check the salmon for pin bones, removing any that you find with tweezers. Line a baking tray with a lightly oiled piece of foil.
  2. Step 2Mix the creme friche with mustard, parsley, guyere, and some salt and pepper in a bowl, to make the filling.
  3. Step 3Pat the salmon fillet dry with kitchen paper, then season lightly with salt and pepper. Spread the filling over fillet.
  4. Step 4Roll out the pastry thinly on a lightly floured surface to a rectangle, the thickness of a £1 coin and large enough to enclose the salmon. Put the salmon parcel in the centre of the pastry and brush the surrounding pastry with egg. Bring up the edges, and wrap the entire salmon to form a parcel. Brush the side without the fold (top) with egg wash. Using another pastry use a lattice cutter to roll across the pastry (Pastry must be fridge cold so that lattice cutter can cut through). Place the lattice over the egg wash top. Brush the lattice with egg wash. Carefully transfer the parcel on the prepared baking tray.
  5. Step 5Cover loosely and chill for 15 minutes. Meanwhile, heat the oven to 200°C/400°F/gas mark 6.
  6. Step 6Bake the salmon for 20-25 minutes, until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates that the fish is well done.
  7. Step 7Rest the salmon for 5 minutes, then cut into portions using a serrated knife. Serve with hollandaise sauce, new potatoes and broccoli or minted peas.

Recipe from Ramsay’s Best Menus by Gordon Ramsey (Salmon En Croute) 

While the salmon is baking, prepare the cream sauce. In a very cold (preferably metal) bowl, whisk the cream until peaks begin to form. Add in the mustard, parsley and salt and continue to whisk until stiff peaks form. Refrigerate until ready to use and serve alongside the salmon.