Salmon and croute
Salmon en croûte is a true classic with festive flair: buttery-soft salmon fillet wrapped in crispy puff pastry, with a herby or creamy filling like spinach, herb cream cheese, or mustard-dill. It looks impressive, but is surprisingly easy to make. The creamy salmon is beautifully offset by the fresh, rounded notes of Mallette Sémillon-Chardonnay, an elegant alcohol-free white wine with subtle citrus notes and soft acidity.
Ingredients
- 2 salmon fillets (approx. 100–125 g each, skinless)
- 1 roll of fresh puff pastry
- 75 g fresh spinach or 2 tbsp herb cream cheese
- 1 tsp mustard (optional)
- 1 egg yolk (beaten, for brushing)
- Salt and pepper
- Olive oil
Preparation method
- Preheat the oven to 200°C.
- Briefly sauté the spinach in a little oil until wilted, then drain well. (Or use a layer of herbed cream cheese as an alternative.)
- Roll out the puff pastry and cut into two rectangles, large enough to wrap the salmon.
- On each piece of dough, place a layer of spinach or cream cheese, then the salmon. Season with salt, pepper, and a little mustard, if desired.
- Fold the pastry closed and press the edges firmly. Place on a baking sheet lined with parchment paper and brush with egg yolk.
- Bake for about 20–25 minutes until golden brown and cooked through.
