Delia Smith’s Salmon En Croute Recipe

Delia Smith’s Salmon En Croute is a quintessentially refined yet rustic dish that showcases a whole salmon fillet wrapped in golden, buttery puff pastry. At the heart of her version lies a harmony of flavors: succulent salmon, earthy mushrooms (usually in the form of a duxelles), fresh herbs, and sometimes a rich spinach or cream cheese layer-all enveloped in pastry that crisps to perfection in the oven.

Unlike some modern minimal interpretations, Delia’s En Croute is rooted in classical technique, ensuring every bite is moist, flavorful, and balanced. It’s often served with a light hollandaise, dill sauce, or a simple lemon wedge to cut through the richness.

Delia Smith’s Salmon En Croute Recipe

Ingredients Needed

To create this dish à la Delia, you’ll need the following:

Main Ingredients:

• 2 center-cut salmon fillets (about 6-8 oz each), skinless and boneless
• 1 pack of ready-rolled all-butter puff pastry (or homemade if you’re feeling ambitious)
• 1 egg yolk mixed with 1 tbsp milk (for egg wash)

Filling:

• 1 tbsp olive oil or butter
• 1 small shallot or half a medium onion, finely chopped
• 1 clove garlic, minced
• 200g mushrooms, very finely chopped (for duxelles)
• 1 tbsp fresh dill or parsley, chopped
• 100g cream cheese or 2 tbsp crème fraîche (optional for richness)
• 100g fresh spinach (optional – blanched and well-drained)

Seasonings:

• Salt and black pepper to taste
• Zest of 1 lemon
• Pinch of nutmeg (if using spinach or cream cheese)

Equipment Needed

Gather these tools for a seamless cooking experience:

• Large non-stick frying pan (for the filling)
• Wooden spoon or spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Sharp knife
• Pastry brush
• Rolling pin (if using block pastry)
• Mixing bowls
• Cling film or kitchen twine (for shaping or chilling, if needed)

Step-by-Step Guide To Make Delia Smith’s Salmon En Croute

1. Prepare the Filling:

   • Heat olive oil in a frying pan over medium heat. Sauté the shallots until translucent.
   • Add garlic, followed by mushrooms. Cook until all moisture evaporates and the mixture is dry. Stir in herbs, lemon zest, and season to taste.
   • If using, blend in cream cheese or crème fraîche and/or spinach. Let the mixture cool completely.

2. Prepare the Pastry:

   • Roll out the pastry into a large rectangle (roughly 1.5 times the length of your salmon fillets). Cut it into two-one slightly larger for the base.

3. Assemble:

   • Place the larger piece of pastry on your baking tray.
   • Lay one salmon fillet in the center, season with salt, pepper, and a touch of lemon zest.
   • Spread the cooled mushroom (or creamy spinach) mixture evenly over the top.
   • Add the second fillet over it, like a sandwich, and season again.

4. Wrap:

   • Cover with the second pastry piece. Press and seal the edges well, trimming excess pastry if needed. Use a fork or crimp to seal the sides.
   • Decorate the top with pastry leaves or lattice if desired.
   • Chill in the fridge for 20-30 minutes.

5. Bake:

   • Preheat your oven to 200°C (400°F/gas mark 6).
   • Brush the pastry with egg wash.
   • Bake for 25-35 minutes or until the pastry is deeply golden and puffed.
   • Let it rest 5-10 minutes before slicing.

Mastering The Recipe: Tips And Tricks

• Chill is key: Always chill your assembled en croute before baking. This firms up the pastry and ensures better puffing and flakiness.
• Dry the filling thoroughly: Moisture is your enemy. Ensure the mushroom mix (or spinach) is cooked until nearly dry. Wet filling can lead to soggy pastry.
• Don’t skip seasoning: Each layer (fish, filling, pastry) should be well-seasoned. Underseasoned salmon can taste bland under rich pastry.
• Score for beauty: Lightly score the top of the pastry with a sharp knife in a crosshatch or leaf pattern for a professional touch.
• Use center-cut salmon: Uniform thickness ensures even cooking. Thinner tail pieces tend to dry out quickly.
• Serve with sauce: A quick dill cream sauce or lemony beurre blanc adds elegance and moisture.

Delia Smith’s Salmon En Croute isn’t just a recipe-it’s a celebration. It’s the kind of dish that turns an ordinary evening into an event, equally perfect for holiday feasts or a romantic dinner for two.

With its golden crust, juicy salmon, and luscious filling, it manages to be both impressive and comforting. And with careful preparation and the right technique, this dish can be mastered in your own kitchen with stunning results.

Simple Twists On Delia Smith’s Salmon En Croûte Recipe

Delia Smith’s Salmon en Croûte is a masterclass in British culinary elegance: buttery puff pastry enveloping succulent salmon fillets and a creamy spinach and mushroom duxelles. But the beauty of such a classic dish lies in its versatility. A few creative twists can transform the traditional into something personalized and unexpected without compromising its refined roots.

1. Citrus & Herb Infusion: Enhance the filling by adding zest from a lemon or orange to the duxelles mixture, paired with fresh dill or tarragon. This brings a bright, aromatic lift to the earthy mushrooms and mild salmon.
2. Swap the Spinach: Instead of spinach, use blanched kale, chard, or even peppery arugula. Sauté these greens briefly with shallots and a dash of white wine for a slightly more robust flavor profile.
3. Spice it Up: Add a subtle layer of Dijon mustard or horseradish cream beneath the salmon before wrapping. This introduces a gentle heat that cuts through the richness of the pastry and fish.
4. Vegetarian En Croûte: For a pescatarian alternative or Meatless Monday inspiration, replace the salmon with roasted butternut squash slices and goat cheese, layered with a walnut and mushroom filling.
5. Mini Salmon en Croûte Parcels: Turn the dish into individual portions-perfect for dinner parties or festive canapés. Simply cut smaller pastry squares, fill them, and seal into neat parcels for a stylish presentation.

How To Properly Store Leftovers

Though Salmon en Croûte is best enjoyed fresh from the oven when the pastry is at its peak crispness, leftovers can be stored and reheated successfully with a bit of care.

1. Cooling & Wrapping: Allow the dish to cool completely at room temperature (but no more than two hours out of the oven). Wrap it tightly in cling film or foil, or store in an airtight container to prevent the pastry from absorbing fridge moisture and becoming soggy.
2. Refrigeration: Store in the refrigerator for up to 2 days. Beyond this, the quality-especially the texture of the pastry-deteriorates significantly.
3. Freezing (with caution): If you must freeze leftovers, wrap them in layers of cling film and foil. Note, however, that puff pastry tends to lose its crispness upon thawing. To reheat, let it thaw overnight in the fridge, then warm in a 180°C (350°F) oven for 15-20 minutes, uncovered, to help revive some of the flakiness.
4. Reheating Tips: Avoid the microwave, which will make the pastry limp. Instead, use a preheated oven and place the salmon en croûte on a wire rack over a baking tray to allow airflow beneath and retain crispness.

What to Eat with Delia Smith’s Salmon En Croûte?

To complete your culinary tableau, the accompaniments should elevate the rich, flaky decadence of Salmon en Croûte without overwhelming it. Think of textures and contrasts-freshness, acidity, and lightness are key.

1. Lightly Dressed Greens: A salad of rocket (arugula), watercress, or mixed baby leaves dressed with lemon vinaigrette adds a peppery, acidic foil to the buttery pastry.
2. Roasted Asparagus or Tenderstem Broccoli: These green vegetables, roasted with olive oil and a pinch of sea salt, offer a satisfying crunch and a touch of bitterness to offset the richness of the main.
3. New Potatoes with Dill Butter: Keep it simple and elegant-boiled baby potatoes tossed in melted butter, sea salt, and fresh dill or parsley.
4. Creamy Horseradish Sauce or Hollandaise: For a more indulgent touch, serve a side of creamy horseradish sauce or classic hollandaise. The gentle heat and acidity balance beautifully with the salmon.
5. White Wine Pairing: A crisp Sauvignon Blanc, a citrusy Chablis, or a dry Riesling are perfect wine pairings. They cut through the richness and bring out the salmon’s delicate flavor.

Conclusion

Delia Smith’s Salmon en Croûte isn’t just a recipe-it’s a culinary canvas, a celebration of texture and taste, tradition and possibility. With thoughtful twists, it adapts to new palates and occasions. When treated with care, its leftovers remain delightful, and the right accompaniments can elevate it from a dinner dish to a dining experience.

Whether you’re preparing it for a festive holiday table or a refined midweek meal, let this classic inspire your own flair. After all, the best dishes are those that honor tradition while making room for a dash of creativity.

FAQs

What Is The Key To Making Delia Smith’s Salmon En Croute Recipe Successful?

The key to making Delia Smith’s Salmon en Croute successful is using high-quality ingredients and ensuring the salmon is properly seasoned and wrapped. The puff pastry should be rolled thin enough to cook evenly while encasing the fish, and it’s essential to give the pastry a golden finish by brushing it with egg wash before baking.

Can I Prepare Delia Smith’s Salmon En Croute In Advance?

Yes, you can prepare Delia Smith’s Salmon en Croute in advance. It can be assembled the day before and kept in the fridge until you’re ready to bake it. If you do so, make sure to allow it to come to room temperature before baking to ensure even cooking.

What Can I Substitute For The Herbs And Mustard In Delia Smith’s Salmon En Croute Recipe?

If you prefer to adjust the herbs and mustard in Delia Smith’s Salmon en Croute recipe, you can substitute fresh dill or tarragon for the parsley, or use horseradish instead of Dijon mustard for a more pungent kick. Alternatively, a mix of cream cheese and chopped chives can be used as a more neutral filling.