Go Back
+ servings
creamy dill salmon en croute recipe

Creamy Dill Salmon En Croute

Author: Becky
This Creamy Dill and Parsley Salmon En Croute, is impressive! Being served a puff pastry parcel, always gives me the feeling I am unwrapping a delicious present and the creamy sauce is just so... Wow! I can't stop eating this one.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine French
Servings 4
Calories 1032 kcal

Ingredients
 
 

  • 4 Salmon Fillets
  • 500 g Puff Pastry
  • 30 g Butter
  • 30 g Plain Flour
  • 400 ml Milk
  • 1 Onion
  • 1 Bay Leaf
  • 0.5 tsp Peppercorns
  • 1 tsp Wholegrain Mustard
  • 50 g Gruyere Cheese
  • 1 tbsp Fresh Dill chopped
  • 0.5 tbsp Fresh Parsley chopped
  • 1 Egg beaten

Instructions
 

  • Preheat the oven to 180C.
  • Melt the butter in a pan and add the flour, mix to a paste. Leave to one side.
  • In a separate pan, pour in the milk and add the onion (roughly chopped), bay leaf and peppercorns, warm gently and allow to simmer for 5-10 minutes.
  • Strain the milk to remove everything added and discard them. Add the milk slowly to the flour and butter paste and stir continuously to form a thick sauce.
  • Add the mustard and gruyere and heat until the cheese has melted.
  • Add the dill and parsley, stir in and remove from the heat. All the sauce to cool completely.
  • Roll out the pastry and divide into 4 squares. Cut each square into two rectangles.
  • Remove the skin from the salmon and place one on fillet on 4 of the rectangles.
  • Spoon the sauce over each salmon fillet.
  • Brush the egg around the salmon on the pastry and roll the second piece of pastry a little more to make it slightly bigger than the bottom piece. Place the larger pastry rectangle over the salmon and crimp the pieces together with a fork to seal.
  • Score the top in a criss-cross pattern and brush over the egg until the pastry is covered.
  • Place on greaseproof paper on a baking tray and bake in the oven for 30 minutes.

Recipe Notes and Guidance

See Recipe Guidance for More Details
  • Add the hot milk slowly and not all at once, otherwise it may go lumpy and be more difficult to mix. 
  • Leave the dill sauce to cool completely before preparing the parcels.
  • Ensure you seal the edges firmly, to prevent the sauce from spilling out inside. 
  • This recipe can be frozen before baking. Cook straight from frozen for a slightly longer time, check that it is cooked all the way through before serving. 
  • Can be prepared ahead of time and chilled until baking. 
  • Dried herbs can substitute fresh, just reduce the amount by a 1/4.
 

Nutrition Estimate

Calories: 1032kcalCarbohydrates: 70gProtein: 36gFat: 68gSaturated Fat: 21gPolyunsaturated Fat: 9gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 128mgSodium: 466mgPotassium: 713mgFiber: 3gSugar: 7gVitamin A: 618IUVitamin C: 3mgCalcium: 282mgIron: 5mg
Keyword puff pastry parcel, salmon in pastry, salmon parcels, salmon wellington
Tried this recipe?Let us know how it was!