Mary Berry’s Salmon En Croute Recipe: A Showstopper Dish
Mary Berry’s salmon en croute recipe is a stunning dinner party centrepiece. It features fresh salmon wrapped in buttery puff pastry with asparagus spears. The rich, creamy filling makes it a luxurious addition to any special occasion.
This masterpiece serves eight and combines the finest ingredients. It includes velvety cream cheese, fragrant herbs, tender asparagus, and flaky pastry. Every element delivers a harmonious blend of flavours and textures.
This Mary Berry creation is sure to impress your guests. It’s perfect for intimate gatherings or grand celebrations. Your diners will be left wanting more of this indulgent experience.
Introduction to Mary Berry’s Signature Dish
Mary Berry’s salmon en croûte is a culinary masterpiece. It features salmon fillets wrapped in flaky puff pastry. A creamy spinach and prawn filling complements the dish, making it perfect for special occasions.
What Makes This Recipe Special
The salmon en croûte balances flavours and textures expertly. Rich salmon pairs with velvety spinach and prawn filling. A golden, crisp pastry crust encases these delightful ingredients.
The dish offers a blend of savoury, creamy, and flaky elements. It’s a true feast for the senses.
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Perfect for Special Occasions
This dish elevates any special event. It’s ideal for dinner parties, holiday celebrations, or formal gatherings. Your guests will be impressed by its elegant look and outstanding taste.
History of Salmon En Croute
Salmon en croûte originated in the late 19th century. French chefs began encasing proteins in pastry to enhance their appeal. This technique added visual appeal and sealed in flavours.
Over time, it became a beloved classic in French cuisine. Now, it’s popular worldwide as a special occasion recipe.
Essential Ingredients and Equipment
Mary Berry’s salmon en croute requires a few key ingredients and tools. The dish centres around 500g of puff pastry and a 1kg side of fresh salmon. These form the base of this delightful meal.
The creamy filling combines 280g full-fat cream cheese with fresh herbs. Parsley, tarragon, dill, and chives add flavour. A squeeze of lemon and seasoning complete the tasty mixture.
Asparagus spears provide colour and crunch to the dish. Eggs and mayonnaise create a glossy wash for the pastry. This gives the crust its beautiful golden shine.
You’ll need a baking sheet with non-stick paper for cooking. A mixing bowl helps prepare the filling. Use a pastry brush to apply the egg wash evenly.
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 500g packet |
| Fresh Salmon | 1kg side |
| Cream Cheese | 280g full-fat |
| Fresh Herbs (parsley, tarragon, dill, chives) | Assorted |
| Lemon | 1 |
| Eggs | As needed |
| Mayonnaise | As needed |
| Asparagus Spears | As needed |
“The key to a successful salmon en croute is to use the freshest, highest-quality ingredients you can find. This will ensure the perfect balance of flavours and textures in the final dish.”
Recipe Salmon En Croute Mary Berry: Step-by-Step Method
Mary Berry’s Salmon En Croute is a showstopper dish for special occasions. It combines flaky salmon, creamy herb filling, and golden puff pastry. Let’s explore how to create this culinary masterpiece.
Preparing the Salmon and Pastry
Thaw puff pastry overnight in the fridge. Let it sit at room temperature for 10 minutes before rolling. Season the salmon with salt and pepper.
Brush the fillet with Dijon mustard for added flavour. Roll out the pastry on a lightly floured surface.
Creating the Herb and Cream Cheese Filling
Mix cream cheese, fresh dill, chopped spinach, minced garlic, and lemon zest in a bowl. Stir until well combined. This filling will perfectly complement the salmon.
Assembly and Decoration Techniques
Place the seasoned salmon on a pastry sheet on a baking tray. Top with the cream cheese mixture, spreading it evenly. Fold the pastry over the salmon.
Seal the edges with a fork. Use leftover pastry to decorate the top. Create an intricate design for a beautiful finish.
Make an egg wash by whisking an egg with milk. Brush the pastry surface for a glossy, golden finish when baked.
Chill the assembled dish for 30 minutes. Bake at 400°F (375°F convection) for 30-35 minutes until golden brown.
Let the salmon en croute cool before slicing. Serve with a side salad, French potato salad, or roasted vegetables for a memorable meal.
Expert Tips for Perfect Results
Chef Mary Berry offers valuable insights for an impeccable salmon en croûte. Her salmon en croûte tips suggest preparing the dish a day ahead. This saves time and reduces stress, as the recipe isn’t suitable for freezing.
Berry recommends baking on a hot sheet for a crisp pastry base. Let the cooked dish rest for 10-15 minutes before serving. This makes carving and presentation much easier.
- Prepare the salmon en croûte up to a day in advance for maximum convenience.
- Bake the dish on a preheated baking sheet to ensure a crisp, golden pastry base.
- Let the salmon en croûte rest for 10-15 minutes before slicing and serving for a neat, tidy appearance.
These simple yet effective tips from Mary Berry can elevate your salmon en croûte. Your guests will be impressed by a dish that’s visually stunning and exceptionally tasty.
“Preparing the dish ahead of time and baking on a hot sheet are key for perfect salmon en croûte every time.”
Conclusion
Mary Berry’s salmon en croute is a remarkable dish that showcases her culinary expertise. It combines delicate salmon, flaky pastry, and a flavourful herb filling. This versatile recipe is perfect for special occasions and dinner parties.
Home cooks can recreate this restaurant-quality dish by following Berry’s step-by-step instructions. Her tips help create a truly memorable meal. The balance of flavours and textures makes it a standout choice for any discerning palate.
This recipe embodies Berry’s commitment to fresh, high-quality ingredients and innovative cooking techniques. It’s sure to captivate and delight all who experience it. By mastering this dish, you’ll bring Berry’s culinary magic into your kitchen.
Create unforgettable dining experiences that will impress your guests. Mary Berry’s salmon en croute is a shining example of her lasting culinary legacy.
FAQ
What is the key difference between Mary Berry’s salmon en croute and other salmon en croute recipes?
Mary Berry’s recipe boasts a unique creamy spinach and herb filling. This sets it apart from traditional versions with simpler fillings like cream cheese or pâté.
How many people does Mary Berry’s salmon en croute recipe serve?
The recipe caters to 8 people.
What temperature and for how long should the salmon en croute be baked?
Bake the dish at 200°C/Fan 180°C/Gas 6. It should cook for 30–40 minutes.
Can the salmon en croute be prepared in advance?
Yes, you can prepare the dish up to a day before baking.
Is the salmon en croute recipe suitable for freezing?
Mary Berry advises against freezing this recipe.
What equipment is needed to make Mary Berry’s salmon en croute?
You’ll need a baking sheet, non-stick paper, mixing bowl, and pastry brush. These tools are essential for preparing the dish.
What should be done after the salmon en croute is baked?
Let the cooked salmon en croute rest for 10-15 minutes. This allows for easier carving and better presentation.
What sauce is served with the salmon en croute?
A special sauce accompanies the salmon en croute. It’s made with mayonnaise, double cream, and fresh herbs.
