Salmon en croute with currants and ginger


by: Mikey

This makes an impressive dish for a dinner party but is a doddle to put together.


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serves: 6

2 pieces (1 1/4-lb/550-g) of skinned salmon fillet (taken from behind the gut cavity of a 7-9 lb (3-4 kg) fish

1/2 cup (100 g) unsalted butter (softened)

4 pieces of stem ginger in syrup (well drained and finely diced)

3 tablespoons currants

1/2 teaspoon ground mace

1 1/2 lb (750 g) puff pastry (thawed if frozen)

1 egg (beaten, for glazing)

Salt and freshly ground black pepper

Nutrition Facts
Salmon en croute with currants and ginger

Servings Per Recipe: 6

Amount per Serving

Calories: 879

  • Total Fat: 60.4 g
  •     Saturated Fat: 18.3 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 91 mg
  • Sodium: 338.4 mg
  • Total Carbs: 55.9 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 4 g
  • Protein: 27.9 g

how is this calculated?

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1.  Season the salmon fillets well on both sides with salt. Mix the softened butter with the stem ginger, currants, mace, 1/2 teaspoon of salt, and some black pepper. Spread the inner face of one salmon fillet evenly with the butter mixture, then lay the second fillet on top.

2.  Cut the pastry in halt and, on a lightly floured surface, roll out one piece into a rectangle about 1 1/2 inches (4 cm) bigger than the salmon all the way around-approximately 7 by 13 inches (18 by 33 cm). Roll out the second piece into a rectangle 2 inches (5 cm) larger than the first one all the way around.

3.  Lay the smaller rectangle of pastry on a well-floured baking sheet and place the salmon in the center. Brush a wide band of beaten egg around the salmon and lay the second piece of pastry on top, taking care not to stretch it. Press the pastry tightly around the outside of the salmon, trying to ensure that you have not trapped in too much air, then press the edges together well to seal.

4.  Trim the edges of the pastry neatly to leave a 1-inch (2.5-cm) band all the way around. Brush this once more with egg. Mark the edge with a fork and decorate the top with a fishscale effect by pressing an overturned teaspoon gently into the pastry, working in rows down the length of the parcel. Chill for at least 1 hour.

5.  Preheat the oven to 400°F (200°C) and put in a large baking sheet to heat up. Remove the salmon en croute from the refrigerator and brush it all over with beaten egg.

6.  Take the hot baking sheet out of the oven and carefully transfer the salmon parcel onto it. Return to the oven and bake for 35 to 40 minutes.

7.  Remove the salmon from the oven and let it rest for 5 minutes. Transfer it to a warmed serving plate and take it to the table whole. Cut it across into slices to serve.

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