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Salmon en Croute


Salmon, spinach, and potatoes are wrapped in puff pastry and baked to crispy perfection in this easy take on the classic French dish. An elegant dish for the holidays, a simcha, or dinner party.


Prepare Spinach and Potato Layers

1. In a large pan, cook your frozen spinach on high heat for about three minutes and drain well. Add three egg yolks to the spinach and season to taste.
2. Thinly slice your potatoes on a mandolin (they should be paper thin).


1. Preheat your oven to 350 degrees Fahrenheit.

Tape two large pieces of Gefen Parchment Paper to your surface and lightly roll your puff pastry into a large rectangle about one quarter inch thick, nine inches wide, and 15 inches long.

3. Place your salmon in the center of your puff pastry and season well. Spread the spinach over the salmon evenly. Then top with the potato slices and season.
4. Carefully flip one side of the pastry over the salmon. Then remove the tape fortifying the paper and pull the parchment paper back without the pastry.
5. Do the same to the other side and then tuck in the loose pastry edges. Transfer to a baking sheet.
6. Score the top of the pastry with a small paring knife. Beat remaining two egg yolks and brush all around the pastry.
7. Bake for 40-45 minutes or until the pastry is crisp.
8. If desired, garnish with arugula and pomegranate seeds.

Notes: You can make this in advance by just refrigerating it after rolling it. When you need it, just continue by scoring and brushing the pastry and baking.