Mary's perfect salmon en croûte

Mary's perfect salmon en croûte

Mary shows you how to make the perfect salmon en croûte. It's a great choice for a buffet table or party when you have lots of mouths to feed.


For the spinach filling

For the salmon

  • 1kg/2lb 4oz salmon fillet, skin and bones removed
  • large bunch fresh dill, chopped
  • 280g jar chargrilled mixed peppers in oil, drained
  • 1 free-range egg
  • 1 tbsp milk
  • 500g pack ready-rolled puff pastry
  • flour, for dusting

For the herb sauce