Salmon en croûte

Salmon en croûte

Salmon en croûte © dan & tuesy

This is a Jamie Oliver recipe from the BBC GoodFood magazine (December 2009). Elisabeth at work loaned me the magazine and it is filled with wonderful recipes including the florentines I made yesterday.

But I won’t talk about the florentines just yet. Maybe next post. So about the salmon en croûte, you’ll need big piece of salmon fillet. I am lucky that I live just a couple of minutes walk to the central market in Cardiff which has a fishmonger. I asked for a piece of fresh salmon fillet and they cut me a lovely piece.

Black olive tapenade on salmon fillet © dan&tuesy

Black olive tapenade on salmon fillet © dan & tuesy

You need:

  • 500g all-butter puff pastry
  • about 800g salmon fillet
  • black olive tapenade paste
  • bunch of fresh basil
  • 2 ripe tomatoes, sliced
  • 150g mozzarella cheese
  • 1 large free-range egg
  • olive oil
  • salt and pepper


  • rolling pin
  • 2 large baking tray
  • baking sheet
  • pre-heated oven at 200˚C
Salmon en croûte © dan & tuesy

Salmon en croûte © dan & tuesy

What to do:

  1. Drizzle olive oil on the salmon fillet and sprinkle some freshly ground pepper and salt.
  2. Flour a work surface and then roll out the puff pastry about the size of the large baking tray. Dust the large baking tray with flour then place the puff pastry on the baking tray.
  3. Put the seasoned salmon fillet on top of the pastry, skin-side down.

    Working the pastry © dan & tuesy

  4. Spread black olive tapenade on top of the salmon then the basil and tomatoes. Tear the mozarella into pieces and put it on top, too! Season with salt and pepper and drizzle with olive oil.
  5. Gather the sides of the pastry. Beat an egg and brush the pastry with egg.
  6. Put the baking tray at the bottom of the preheated oven. Put a baking tray on the shelf above so that the pastry is not getting too much heat.
  7. Cook for about 35-40 minutes and then serve with vegetables. We like roasted baby potatoes, steamed brocolli, and peas.

More photos here.

Salmon en croûte © dan & tuesy


Smoked fish pie


This is an easy one, and pies look quite impressive, especially if you pretend you made your own puff pastry. Quick! Grab yourself the following ingredients:

450g smoked haddock fillet, skinned
200ml carton creme fraiche
15g plain flour
20g flat-leafed parsley, chopped
salt and pepper
375g pack ready-rolled puff pastry

  1. Preheat a large shallow baking tray in the oven set at 230C (210C fan oven). Try and pull out any stray bones from your haddock. Got them all out? Nothing spoils a fish pie like the fear of deadly little bones lurking inside it. When your fish has been cleared of these nasty little spears, cut it into little chunks.
  2. Save one teaspoon of creme fraiche for later, and put the rest into a bowl with the fish, flour and parsley. Mix it all together and season with salt and black pepper. Lots of black pepper works well for me.
  3. Now you’ll need a second baking tray. Roll out the pastry onto it, and brush the edges with water to moisten it. It’s like licking your envelope ready to seal it shut. But please don’t lick the pastry, especially not if any of your dinner guests are watched. Dollop the fish into the pastry and spread it over one half of the sheet. Leave a border along those wet edges. Fold the pastry to seal your fishy envelope, pressing the edges together. If you’re feeling fancy, you can crimp the edges. I’m just happy if I can get the pie to stay shut.
  4. Mix that last bit of creme fraiche with a little water and brush it over te top of the pie to glaze it, then slash the pastry with some diagonal lines, Freddy Kreuger-style, so that the steam doesn’t get trapped and explosive during cooking.
  5. I often have trouble getting the pie to bake evenly – the base sometimes burns before the top of the pastry has cooked enough to rise. The trick is to put your second baking tray, the one with the pie on it, on top of the hot one in the oven, and cook it for about half an hour (you’ll know when it’s sufficiently golden brown).

I promise you will want to eat all the pies if they’re as good as this one. You can use different fish if you prefer – the effect will be much the same, and you can serve it with your own choice of steamed or roasted vegetables, or have it with a salad. Better still might be to scoff it out of a paper bag while sitting on a cold, wet, windy sea-front, but that’s just me.