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Salmon En Croute
Mediterranean Version

Mediterranean Salmon en CrouteWant a salmon en croute with a Mediterranean twist... then this is it.
We use filo pastry as it makes a much lighter version of the recipe and gives an extra crunchy texture.
This recipe is quick, easy and delicious, absolutely great for a dinner party to really impress your friends.
We also serve a tasty little sauce on the side that gives it just that little extra.

Another great Mediterranean Diet recipe.


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Mediterranean - Salmon en Croute

Salmon En Croute Ingredients  
For 2 people

  • A little olive oil for frying
  • 150g fresh spinach leaves, chopped
  • A small dried chilli, chopped
  • Juice of half lemon
  • 1 teaspoon dried dill or a tablespoon fresh, chopped
  • 1 tablespoonspoon fresh chopped coriander
  • A good pinch nutmeg
  • Salt and ground black pepper to taste
  • 2 sheets filo pastry 480 X 255mm 
  • Melted butter 
  • 2 salmon cutlets, skinned and boned, weighing about 150g/6oz, sprinkled with a small amount of salt and a grinding of black pepper 
  • 1 very thin slice of lemon cut in half
For the sauce
  • 3 tablespoons white wine
  • 1/2 teaspoon dried or 1 teaspoon fresh dill
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon honey

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Salmon En Croute Method
You could be eating this with us in sunny Spain.

Fresh Salmon FilletsOven Ready Salmon en CrouteSalmon en Croute Ready to EatMMMM.... Salmon en Croute
  1. First put a little olive oil into a fry pan and add the spinach, followed by the chilli, lemon juice, dill, coriander, nutmeg and seasoning, cook all together until the spinach is wilted.
  2. Pour all of this mixture into a seive and press well with a wooden spoon over a mixing bowl until all of the excess liquid has been drained off and it is as dry as possible. Put the liquid and the spinach to one side.
  3. Lay out one sheet of filo pastry lenghthways on a clean work surface and brush well, all over, with the melted butter.
  4. Fold in half from left to right and brush again evenly with more melted butter.
  5. Take half of the cooled spinach and place in the centre of the pastry, top with a salmon cutlet and then the half slice of lemon.
  6. Fold the pastry up over the salmon and squeeze the ends together until you have a sealed parcel (see picture above). Put on to a greased baking sheet.
  7. Make another parcel with the remaining ingredients.
  8. Brush the parcels evenly with more melted butter and place in a pre heated oven 200ºc/400ºf, on quite a high shelf.
  9. Whilst they are baking make the sauce.
  10. Put the spinach liquid into a small pan and bring to the boil. Add the wine and allow to reduce to half. 
  11. Add the extra dill, then the mustard and honey. Stir well and remove from heat.
  12. After 15 minutes remove the salmon en croute from the oven. (We like our salmon still slightly pink in the middle, but if you prefer it well done bake for a further 5 minutes.
  13. Serve immediately with the sauce on the side.
  14. This dish goes really well with a baked potato and some rocket salad.

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