Welcome to The Cherry Tomato! On this blog I share simple and tasty recipes, hacks to make your life much easier in the kitchen and tidbits to help you maintain your kitchenware...... So, have a look around the site and have fun cooking!!!

Salmon en Croute

This dish is as indulgent as the name sounds. A fillet of salmon and some creamy spinach wrapped in a buttery puff pastry and cooked to golden brown perfection.


Its not a meal I make often so when I do make it, you know I’m celebrating something. Of course best made with salmon so I won’t even front and say you should use another type of fish. Live a little and spend that money just this once!

Serves 4

  • 600g salmon filet, skin off

  • 500g chopped spinach

  • 1/2 cup cream

  • 1tsp black pepper

  • 3 cloves garlic, crushed

  • 1 medium onion finely chopped

  • 1 500g block puff pastry


Heat some oil in a pan and add the onion and garlic to cook on a medium heat until they are soft.

Add your chopped spinach to the onion mix and season with salt and pepper. Cook over a medium heat until the spinach is completely wilted then set aside.

Next, roll out your puff pastry into a rectangular shape that is twice as large as your piece of salmon.


Place your salmon in the middle of your pastry and then spread the cooled spinach on to the salmon. Then fold the pastry on to the spinach like a envelope. Brush the edges with the beaten egg to seal. For the open sides, brush with the egg and pinch the pastry together using your fingers.


Dust your baking tray with some flour to avoid the pastry sticking to the bottom.


As the pastry is fragile, you will need to be quite quick to put it on to the baking tray. Place it into the oven on the middle shelf at 180°C for 25 minutes or until the pastry is a golden brown.

You are now ready to serve.

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