Hairy Bikers Salmon and Spinach En Croute Recipe
This Hairy Bikers Salmon and Spinach En Croute is a delicious and elegant baked dish featuring tender salmon fillets encased in a flaky all-butter puff pastry with a flavorful spinach and ricotta filling accented by lemon zest. Perfect for a special dinner or entertaining guests, this recipe combines fresh ingredients with a classic French technique for a satisfying and visually stunning meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Low Fat
Ingredients
Scale
Pastry
- 500g block all-butter puff pastry
- Plain flour, for dusting
- 1 free-range egg, beaten (for egg wash)
Filling
- 1 tbsp olive oil
- 1 onion, finely chopped
- 200g spinach
- 200g ricotta cheese
- Finely grated zest of 1 lemon
- Sea salt and freshly ground black pepper, to taste
- 4 skinless salmon fillets, each about 125g
Instructions
- Make the filling: Heat olive oil in a pan over medium heat. Sauté the finely chopped onion until soft and translucent, about 5 minutes. Add the spinach and cook until it has completely wilted. Remove from heat, squeeze out all excess liquid from the spinach mixture thoroughly, then set aside to cool completely.
- Combine filling: In a mixing bowl, combine the cooled spinach and onion mixture with the ricotta cheese, finely grated lemon zest, sea salt, and freshly ground black pepper. Mix everything well to create a creamy filling.
- Assemble: Lightly dust your work surface with plain flour and roll out the puff pastry into a large rectangle. Spoon half of the spinach and ricotta mixture down the center of the pastry. Place two salmon fillets on top of the mixture, then spread the remaining spinach filling evenly over the salmon. Finally, top with the remaining two salmon fillets.
- Encase and seal: Brush the edges of the pastry with the beaten egg to act as a glue. Fold the pastry over the filling carefully to enclose it fully, pressing the edges firmly to seal and prevent any filling from escaping during baking.
- Bake: Preheat the oven to 200°C (180°C fan). Place the sealed pastry parcel on a baking tray lined with parchment paper. Brush the entire pastry surface with the remaining beaten egg to give it a glossy finish. Bake in the preheated oven for 20-25 minutes or until the pastry is puffed up and golden brown.
Notes
- Make sure to squeeze out all moisture from the spinach to avoid a soggy pastry.
- You can prepare the filling in advance and refrigerate it until needed.
- For extra flavor, consider adding fresh herbs like dill or parsley to the spinach mixture.
- Serve the en croute with a light lemon and herb salad for a balanced meal.
- This recipe is best served fresh out of the oven for maximum crispness of the pastry.
Keywords: Salmon en croute, salmon and spinach recipe, puff pastry salmon, ricotta spinach filling, baked salmon dish