Salmon En Croûte Recipe: The perfect summer dish

The sunny days are here, and it’s the perfect time to invite friends and family over for some good food! If you’re looking for something a little more fancier than firing up the BBQ,  our Executive Head Chef, Mark Fletcher, has put together his recipe for the classic Salmon en Croûte, which looks and tastes delicious.

Recipe serves 10


1 x side salmon scaled and pin boned

For the mousse

300g sole fillet skinned and boned
Tsp sea salt
300g golden raisins soaked in orange juice
1 egg white
250ml double cream
30g chopped chives
30g chopped chervil
30g chopped parsley

Puff pastry ready rolled
Pate bric x 4 circles
Egg yolk for egg wash

For the sauce
2 shallots
200ml white wine
160ml white wine vinegar
100g stem ginger grated
100ml double cream
500g butter

50g chopped chives
50g chopped chervil
50g chopped parsley
15g chopped tarragon

To serve
Seasonal vegetables of your choice


Split the salmon through the length, then skin ensuring no blood line remains on the flesh.

To make the mousse

Dice the sole and then chill- place your blender blow and blade in the fridge and chill well

• Assemble the blender, then add the sole and the salt
Blend for a few moments to break down, the fish should form a ball.
• Stop the blender – scrape down the bowl
• Blend again adding the egg white, followed by the double cream
• You should now have a nice smooth mousse
• Fold in the herbs and add the raisins ensure you drain the raisins first and chill until ready to assemble.

To make the en croute

• Take two sheets of pate bric – lay out next to each other – egg wash then top again with the other two circles, to form a rectangle kind shape
• Spread the mousse over the bric pastry and top with one piece of salmon
• Spread more mousse over the salmon and top with the other fillet
• The key is to have the two salmon side top and tail to form one neat cylinder
• Top the salmon with more mousse.
• Roll up in the bric pastry to form a cylinder
• Set the roll on to puff pastry
• Roll again – fold and egg wash
• Place on a tray ready for baking and chill in the fridge

For the sauce

• Place the shallots and wine and vinegar into a pan – place onto heat and reduce by half – now add the cream and bring to the boil
• Whisk in the diced butter, pass the sauce then add the grated ginger – keep warm

To bake the salmon

• Pre-heat the oven to 185
• Place the salmon and cook for 30 minutes until golden and a core temp of 51 is achieved
• Remove from the oven and allow to rest for 10-12 minutes before carving

To serve
• Warm the sauce back and add the herbs
• Check the seasoning of the sauce
• Plate up your vegetables
• Carve the salmon

And just like that, your delicious dish is ready to serve!

If you do give this recipe a go, we would love to see your pictures, make sure you tag us in on social media…