I just love things en croute. Doesn’t everything taste better in a bit of (buttery) puff pastry? For me it does. Salmon en croute is my sinner&saint recipe. On the one hand the salmon is very healthy, but it is topped with herb cream cheese and tugged into buttery puff pastry…very unhealthy…though I think it balances out quite nicely if you eat this with vegetables (and no more carbs).

Salmon en croute is very easy to make and only requires a few key ingredients and about 25 to 30 minutes in the oven. Here’s the recipe:

Ingredients (4p)

• 500 gram salmon filet (skin removed)
• 1 boursin cream cheese (with garlic and herbs, I use the soft one which spreads easier)
• 1 package of puff pastry (the real butter one), thawed
• Salt and pepper to taste
• Egg wash (to brush the pastry)

Method

Heat the oven to 220 C.

Lay the pastry on your counter (2 by 3 squares to form a rectangle, slightly overlapping each other). I only needed 6, so put the rest back into the freezer. Roll out the puff pastry so that you have a coherent pastry.

Put the salmon in the middle, sprinkle with salt and pepper and spread the cream cheese on top (use it all). Now close the pastry so that the entire salmon is tucked in.

Brush the top of the pastry with egg wash and put it on a baking tray.

Let it sit in the oven for about 25 to 30 minutes, until the pastry is golden.

Remove from the oven & enjoy!

This is what ours looked like inside.