Salmon en Croute - Christmas Fish Recipes


  • 1 tbsp olive oil
  • 8 spring onions, roughly chopped
  • 250g baby spinach leaves, washed
  • 2 x 320g ready rolled shortcrust pastry
  • 900g salmon fillets, skinned
  • 200g roasted red peppers, opened out
  • 1 egg, beaten
  • 600g new potatoes


Calories columnFat columnSaturates columnSugars columnSalt column
899 per serving
45% %GDA
57g per serving
81% %GDA
16g per serving
80% %GDA
4g per serving
4% %GDA
1.10g per serving
18% %GDA


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6 and remove the pastry from the fridge.

  2. Heat a sauté pan until hot. Add 1 teaspoon olive oil and the spring onions and fry for 2 minutes until just softened. Add the spinach, stir once then cover with a lid and steam for 2 minutes until just wilted. Stir again then remove from the pan and place in a sieve or colander.

  3. Set over a bowl and leave to cool.

  4. Meanwhile, unroll one sheet of pastry onto a shallow/flat baking sheet.

  5. Cut the salmon in half horizontally and lay half onto the centre of the sheet of pastry.

  6. Lay half the peppers onto the salmon and season well.

  7. Press any residual liquid out of the spinach and spread out across the peppers. Season again, then lay the rest of the peppers and the second piece of salmon over the top.

  8. Brush the pastry with egg, then unroll the second sheet of pastry straight over the top of the salmon. Press down gently around the edge to seal, then trim any excess pastry off and set aside.

  9. Brush all of the pastry with the beaten egg, then using the back of a fork, seal the edge of the pastry.

  10. Cut holly leaves and a stem out of the excess pastry and place on top. Brush with egg wash then season with salt and black pepper.

  11. Place in the oven to bake for 40 minutes until golden brown and the salmon is cooked through

  12. While the salmon cooks, tip the potatoes into a saucepan, cover with water and bring to the boil. Simmer for 15-18 minutes until tender, then drain and toss with a little olive oil, salt and black pepper.