Salmon En Croûte | Easy 4-Ingredient Christmas Recipe!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

salmon fillet

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still flavorful.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Homemade dough can be less expensive and healthier.

dill

💰Cheaper: parsley

Parsley is often cheaper and can be used as a substitute for flavor.

Heat a pan over medium heat and add a knob of butter and a drizzle of olive oil.

Add the diced leek to the pan and sweat it down for about 4-5 minutes until softened.

Add the Old Bay garlic and herb seasoning to the pan and melt it down with the leeks, mixing well.

Remove the pan from heat and let the leek mixture cool down.

Remove the skin from the salmon using a sharp knife, staying close to the skin to avoid losing flesh.

Cut the salmon into a portion suitable for dinner, leaving some for freezing.

Lay the piece of salmon on a sheet of Just Roll puff pastry, ensuring there is a border around the sides.

Season the salmon with salt and pepper, then spread the cooled leek mixture over the top.

If desired, add defrosted frozen prawns on top of the leek mixture.

Brush the edges of the pastry with beaten egg, then fold the pastry over the salmon and seal it with fingers.

Use a fork to crimp the edges of the pastry to ensure it is sealed well.

Trim any excess pastry for a neater appearance and make a small hole in the top for steam to escape.

Brush the top of the pastry with more beaten egg.

Transfer the wrapped salmon to a baking tray.

Preheat the oven to 200°C fan and bake for 30-35 minutes until the pastry is golden brown and the salmon is cooked through.

Let the salmon Wellington rest for a few minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens