Salmon en Croute with Lemon-Dill Sauce

Flaky salmon baked in a buttery puff pastry crust, served with a bright and flavorful lemon-dill sauce. This elegant dish is surprisingly easy to make and perfect for a special occasion.

Prep Time

30 minutes

Total Time

1 hour 5 minutes

Calories

621 kcal

Difficulty

Medium

Equipment

7 items

Cost

£4.06/serving

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Seafood•Fish•Eggs

Cooking Style:

Quick & Easy•Baking

Occasion:

Weekend Cooking•Celebration

Mood:

Light & Fresh

Ingredients

Servings

1poundsalmon fillet, skin removed

£12.00

1sheet frozen puff pastry, thawed(14.1 oz)

1tablespoonolive oil

£0.10

0.5cupchopped shallots

£0.40

1cupsliced mushrooms

£0.75

0.5cupdry white wine

£0.50

0.3cupheavy cream

£0.30

2tablespoonschopped fresh dill

£0.60

1tablespoonlemon juice

£0.15

1tablespoonbutter

£0.10

1egg, beaten

£0.25

Salt and pepper to taste

£0.05

For the Lemon-Dill Sauce:

0.3cupmayonnaise

£0.20

2tablespoonschopped fresh dill

£0.60

1tablespoonlemon juice

£0.15

1teaspoonDijon mustard

£0.05

Pinchof salt and pepper

£0.05

Total Cost

£16.25

£4.06 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
In a large skillet, heat olive oil over medium heat. Add shallots and mushrooms and cook until softened, about 5 minutes.
3.
Pour in white wine and simmer until reduced by half, about 5 minutes.
4.
Stir in heavy cream, dill, and lemon juice. Season with salt and pepper to taste. Remove from heat and stir in butter.
5.
Pat the salmon fillet dry with paper towels and season with salt and pepper.
6.
On a lightly floured surface, unfold the puff pastry sheet. Cut in half.
7.
Place one half of the puff pastry on the prepared baking sheet. Spread the mushroom mixture evenly over the pastry, leaving a 1-inch border.
8.
Place the salmon fillet on top of the mushroom mixture.
9.
Top with the other half of the puff pastry. Press the edges together to seal. Crimp the edges with a fork to create a decorative border.
10.
Brush the top of the pastry with the beaten egg.
11.
Cut a few slits in the top of the pastry to allow steam to escape.
12.
Bake for 30-35 minutes, or until the pastry is golden brown and the salmon is cooked through.
13.
While the salmon is baking, prepare the Lemon-Dill Sauce: In a small bowl, whisk together mayonnaise, dill, lemon juice, Dijon mustard, salt, and pepper.
14.
Let the salmon en croute cool slightly before slicing and serving. Serve with the Lemon-Dill Sauce.

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My Notes

Nutrition Information

Nutrition per serving (284g)

621 kcal / 2600 kJ

Carbs

19g

7% of RDA

Fat

43g

61% of RDA

Protein

38g

76% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

4 g

4% of RDA

Sodium

271 mg

12% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Make sure the puff pastry is thawed but still cold for best results.

Don't overcook the salmon, or it will be dry.

You can add other vegetables to the mushroom mixture, such as spinach or asparagus.

For a richer sauce, use crème fraîche instead of heavy cream.

The lemon-dill sauce can be made ahead of time and stored in the refrigerator.

Cooking Equipment

Baking sheet

Parchment paper

Large skillet

Small saucepan

Whisk

Mixing bowls

Pastry brush

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Make sure the puff pastry is thawed but still cold for best results.

Don't overcook the salmon, or it will be dry.

You can add other vegetables to the mushroom mixture, such as spinach or asparagus.

For a richer sauce, use crème fraîche instead of heavy cream.

The lemon-dill sauce can be made ahead of time and stored in the refrigerator.

Salmon en Croute with Lemon-Dill Sauce

Ingredients

Instructions