Salmon en croute

Delicate salmon layered with spinach and our creamy smoked salmon sauce, encased in light, flaky puff pastry. Wonderful!

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  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Puff pastry (35%) (wheat flour, water, palm oil, butter (milk), rapeseed oil, salt), salmon (fish) (24%), fresh semi-skimmed milk, spinach, smoked salmon (5%) (salmon (fish), salt, oak wood smoke), fresh whipping cream (milk), wheat flour, butter (milk), cream cheese (milk), creamed horseradish (horseradish, sunflower oil, cream (milk), vinegar, mustard flour, sugar, salt), water, lemon juice, salt, black pepper, white pepper.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy1103kJ/264kcal2316kJ/554kcal
    Fat19.0g39.9g
    (of which saturates)8.4g17.6g
    Carbohydrate13.3g27.9g
    (of which sugars)1.5g3.2g
    Protein9.5g20.0g
    Salt0.58g1.21g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 220°C/200°C fan/gas mark 7.

    2. Remove the film, then lift the two en croutes out of their wooden tray and place on a baking tray, together with the greaseproof paper. For best results, brush the pastry with milk or whisked egg*.

    3. Place in the centre of the oven and cook for 25 minutes until the pastry turns golden brown.

    4. Leave to stand for 2 minutes before serving. Make sure they’re piping hot throughout.

    *Don’t worry, they taste just as good without doing this. It just makes them look even better if you want to impress!

    Serve it with...

    New potatoes with lashings of butter are a must, along with some steamed, green peas or beans, or a green salad with a light, citrusy dressing.

  • Glazed carrots and sugar snap peas

    (Serves 2)

    3 medium carrots, peeled
    100g sugar snap peas, trimmed
    25g butter
    1 tbsp clear honey
    1 tbsp freshly chopped parsley
    150g easy cook long grain rice

    1. Cut the carrots into batons and cook in boiling water for 6 to 7 minutes, until tender.

    2. Add the sugar snap peas for the last 3 minutes of the cooking time. Drain well, then return to the pan with butter, honey and the parsley.

    3. Season well with salt and freshly ground black pepper and toss together until the butter melts.


    Something to drink?

    A buttery chardonnay or similar smooth, dry white wine would be utterly delish with this rather special supper.

  • Reviews

    Here's a taste of what people are saying about our Salmon en croute.

    > Click here to tell us what you think


    “I tried your Salmon En Croute..and my God…it was just woww..!!absolute heaven on earth…would have it again…”

    Mrs Zareen Mumtaz


    26/08/12

Glazed carrots and sugar snap peas

(Serves 2)

3 medium carrots, peeled
100g sugar snap peas, trimmed
25g butter
1 tbsp clear honey
1 tbsp freshly chopped parsley
150g easy cook long grain rice

1. Cut the carrots into batons and cook in boiling water for 6 to 7 minutes, until tender.

2. Add the sugar snap peas for the last 3 minutes of the cooking time. Drain well, then return to the pan with butter, honey and the parsley.

3. Season well with salt and freshly ground black pepper and toss together until the butter melts.