Salmon en Croute with Leeks
Looking for the perfect dish to impress your guests this holiday season? Look no further! Our Salmon en Croûte features tender Coho salmon with a rich, creamy leek and smoked haddock filling, all wrapped in golden, flaky puff pastry.
Ingredients
Salmon
- 2 pounds Coho salmon fillet approximately 8” in length, skin removed and trimmed of the thin belly piece – save to add to soup, a stir-fry or salad. (In Canada we call them “Coho” and down south in the US they call them “Silver Salmon”)
- ½ teaspoon salt
Puff Pastry
- 2 puff pastry sheets defrosted in the fridge (25cm x 25cm each; total 450g)
- 1 large egg plus 1 egg yolk (for egg wash)
Leek Filling
- 3 tablespoons unsalted butter
- 3 medium leeks white and light-green parts only, washed well and sliced into ½-inch rounds (about 3 cups)
- 1 garlic clove minced or pressed
- ⅓ cup dry white wine
- ⅓ cup heavy cream for the filling plus 3 tablespoons for the leek sauce
- 2 tablespoons finely chopped fresh chives
- Coarse salt and freshly ground pepper to taste
- ¼ cup chicken stock for the filling plus 3 tablespoons for leek sauce
- 4 ounces fresh spinach roughly chopped
- 3 ounces smoked haddock finely chopped
Instructions
Prepare the Salmon
- Remove the skin from the salmon and trim off the thin belly strip along the side and any tail or head pieces that are not consistent in width and thickness. This ensures even cooking. Save the trimmed strips for soup or stew (like Cioppino), a stir-fry or salad.
- Season the salmon evenly with salt.
Make the Leek Filling
- In a medium skillet over medium-low heat, melt the butter. Add the leeks and cook for 5 minutes until softened. Add garlic and cook for another 2–3 minutes, stirring occasionally.
- Add the white wine and simmer until the leeks are tender and most of the liquid evaporates, about 4 minutes.
- Stir in the heavy cream and chives. Season with salt and pepper to taste.
- Add the chicken stock, spinach and smoked haddock. Cook just until the spinach wilts.
- Strain the filling really well over a bowl, reserving the liquid for the sauce. The leeks should be as dry as possible.
Make the Creamy Leek Sauce
- Return the reserved liquid to the skillet. Add 3 tablespoons of chicken stock and 3 tablespoons of heavy cream.
- Simmer until slightly thickened. Adjust seasoning as needed. Set aside for serving.
Assemble the Salmon en Croûte
- Prepare the Bottom Layer of Puff Pastry: Roll out the first puff pastry sheet on a lightly floured piece of parchment paper until it is 3 inches longer than the salmon. This provides enough pastry for folding the edges.
- Layer the Salmon and Filling: Place the seasoned salmon in the center of the rolled-out pastry (positioned skin-side up for better presentation, though the skin has been removed).
- Spoon the leek filling evenly over the salmon
- Top with Second Puff Pastry Sheet: Roll out the second puff pastry sheet slightly larger than the first. Place it over the salmon and filling.
- Brush the bottom pastry edges with egg wash, then carefully fold the edges over to seal. Press gently with a fork or your fingers to secure.
- Flip for a Smooth Finish: Slide a cutting board under the parchment paper. Place a second sheet of parchment over the salmon. Lay a sheet pan over the top, then lift and flip so the seam side faces down.
- Egg Wash and Venting: Brush the entire surface with egg wash. Using a sharp knife, cut 8–9 small slits across the pastry to allow steam to escape.
Optional Lattice Decoration
- Roll out a small portion of puff pastry and use a lattice cutter to create a crisscross pattern. Carefully stretch the lattice over the top of the salmon. If the lattice cutter does not cut through, in some places just go over with a sharp knife.
- Brush the lattice with egg wash, taking care not to let the egg wash pool in the “diamond” shapes.
Tip for Puff Pastry
- Always keep puff pastry chilled to make it easier to work with. If the pastry becomes too warm, pop it into the fridge for 10–15 minutes before continuing.
Chill Before Baking
- Transfer the assembled Salmon en Croûte (on its parchment-lined tray) to the refrigerator for at least 30 minutes. Chilling helps the pastry hold its shape during baking.
Bake
- Preheat the oven to 400°F (200°C).
- Bake for 35–40 minutes, or until the puff pastry is golden and crisp. To ensure even baking, rotate the tray halfway through.
Rest
- Allow the Salmon en Croûte to rest on a baking rack for 5–10 minutes before slicing (this will allow excess moisture to drain and not make the bottom mushy.)
Serve
- Slice into 1” to 1 ½” thick slices then serve with the creamy leek sauce drizzled over the top or on the side.
- Pair this impressive Salmon en Croûte with roasted asparagus, baby potatoes, or a simple green salad for a complete, restaurant-worthy meal. Enjoy
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Video
Notes
Tips for Working with Puff Pastry:
- Keep It Cold: Cold puff pastry rises and crisps better. Chill the dough whenever it starts to feel warm or soft.
- Egg Wash: Use a light touch when brushing egg wash to avoid soggy spots.
- Flouring: Lightly flour your work surface and rolling pin to prevent sticking, but do not over-flour, as it can affect the pastry’s texture.
- Lattice Work: If creating a lattice, gently stretch it so the pattern remains visible without tearing. Chill the lattice before applying for better handling.
- Make the Night Before: Follow the recipe up until the Egg Wash and Venting steps. Refrigerate for up to 24 hours. Add the egg wash, vents and lattice the day you are going to bake it.
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