Salmon En Croute

Two salmon fillets sandwiched around a lemon-herb white fish mousse, wrapped in puff pastry and braided to look like a whole fish. This is the kind of dish that gets a gasp when it hits the table.

The white fish filling is blitzed in a food processor with breadcrumbs, lemon juice and zest, chives, parsley, egg, and oil until smooth. It acts as both a flavour layer and a moisture barrier, keeping the salmon from drying out inside the pastry. The filling is spreadable and sets firm during baking, so every slice holds together beautifully.

Cutting diagonal strips along the pastry and criss-crossing them over the salmon creates that signature lattice look. Shaping one end into a triangle for the head and cutting a wedge for the tail turns the whole thing into an edible work of art.

Pro Tips

• Use cold puff pastry that’s been rolled thin. Thick pastry won’t cook through before the fish is done, leaving you with a soggy bottom.
• Egg wash the entire surface thoroughly. It’s what gives the pastry that deep, golden shine.
• Test with a skewer pushed through the lattice into the centre. It should come out clean and hot to the touch when the fish is cooked.
• Let the en croute rest for 5 minutes before slicing. This lets the pastry crisp and the filling set.

Variations

• Use dill instead of chives and parsley for a more Scandinavian flavour profile.
• Add a thin layer of spinach leaves between the salmon and mousse for colour.
• Substitute sole or plaice for the white fish mousse if haddock isn’t available.