(Rated 5 out of 5 based on 3 ratings)

Easy Salmon En Croute

by - https://thebatchlady.com/r/5049/

This is a brilliant spring/ summer recipe served with a big side salad. Perfect for if you’ve got friends over! This recipe will make 2 generous portions or 4 smaller portions.

Prep Time
Cook Time
Total Time

Nutrition (per serving)

Sat. Fat


  • olive oil
    1 tbsp
  • frozen chopped garlic
    2 tsp
  • creme friache
    150 ml
  • frozen peas
    75 g (0.5 cups)
  • fresh spinach
    3 handfuls
  • fresh dill
    1 handful
  • zest of lemon
    1 lemon
  • skinless salmon fillets
    2 fillets
  • pre rolled puff pastry
    1 sheet
  • egg
    1 egg


    1. Add the olive oil to a frying pan. Add the frozen garlic and sizzle for 2-3 minutes. Turn the heat right down and add the creme fraiche, peas and spinach and cook until the spinach has wilted. 
    2. Once off the heat, leave to cool completely.
    3. Stir through the chopped dill and lemon zest and set aside.
    4. Unroll the pastry sheet and face it long ways towards you on the counter. Slice the pastry down the middle to give you two rectangles. Here you have an option to slice a 2cm piece of pastry of each end, this will be used to plait and decorate the top.
    5. Spread the creamy pea and spinach mix on one slice of the pastry leaving a 1 inch gap round the outside. Place the salmon fillets on top of the mix. 
    6. Take the beaten egg and go round the inch gap with a brush. Place the second half of the pastry over the top, encasing the filling. 
    7. Go round the outside with a fork sealing the pastry together. 
    8. If adding the optional decoration, take the two thin slices of pastry and now you are going to plait them together. 
    9. Egg wash the whole of the top of the pie and then lay over the optional pastry plait down the middle making sure to egg wash the top of that. 
    10. Fold the paper from the pastry sheet over the top and then wrap up well in tin foil.

Ready to freeze

  1. Wrap up well in foil and place into a freezer bag and place in the freezer.


Ready to cook

  1. Place the frozen salmon en croute onto some baking parchment and lay on a baking tray. Cook in an oven preheated to 180oc/160oc fan for 45-50 minutes until lovely and golden. 

    NB- if cooking straight away and not from frozen this will take around 35 minutes at 180oc.




  1. So easy and tasted wonderful . You only need one egg. Could do with a temperature and cooking time if not doing from frozen . I did 180 and 50 minutes ?

    1. I wouldn’t recommend as filo is a little bit flimsy and would fall apart when cooking.

  2. I don’t know why you haven’t got more ratings on this. It’s fantastic! Just making one for sick friend. Everything in it, carbs, protein, dairy and veg. Complete meal. She can cook from frozen when ready to eat. xxx

    1. Thank you Joan, that is really great to hear! Exactly, straight from the freezer and into the oven- it is fab!

    1. Hello, yes remove the foil and unravel the paper so it goes lovely and golden. If it is browning too quickly, put the foil back over it towards the end of the cooking time.

  3. I’ve made and served this from fresh. Delicious!!
    I have a question. Could I make this up with already frozen salmon and put it straight back in the freezer?

    1. You could do that as long as you are super quick and the salmon doesn’t start to defrost at all. Hope that helps!

    1. yes! I would could at 175oc for around 35-40 minutes (from frozen) flipping over halfway and wrapping with tinfoil if needed!

  4. This was a great recipe for elderly parents who are struggling with meal prep. No need to put anything with it. I used jarred fish seasoning in place of the lemon and dill which worked well but sure it would be more delicious with the fresh ingredients. They can be quite fussy and appetites are getting less but clean plates all round. I will definitely be making for myself.

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