Puff pastry-crusted salmon with potatoes, scented with lemon, excellent like the Baked salmon fillet with cherry tomatoes or the Salmon fillet gratin with zucchini. If you never know how to cook a salmon fillet, you’re on the right page because here you’ll find a delicious chic idea. The salmon is a tasty, very versatile and flavorful fish, suitable for preparing many dishes from the simplest to the most elaborate. So, how to make an appetizing salmon fillet or create a chic dish with fresh salmon? Often to make a really good and original dish or prepare a refined main course you don’t need many things, just a bit of imagination and quality ingredients. So a few days ago, inspired by the holiday atmosphere despite this particularly warm autumn, I started to prepare new recipes for the holidays and among the thousand ideas to try, the one that most inspired me was the recipe for salmon en croûte or salmon fillet in puff pastry with potato cream, which I enriched with lemon zest and aromatic herbs.
The puff pastry-crusted salmon fillet is a moderately expensive dish, but the yield is high considering that with a single 200g fillet you can serve 2 or 3 portions and that in any case you’ll bring a refined dish suitable for the holidays to the table. If you’re looking for a salmon main course with fresh salmon for Christmas, try this delicious puff pastry salmon package with potato cream and you’ll see how successful it will be!
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 salmon fillets (about 7 oz each)
- 2 rolls puff pastry (round)
- 1.1 lb potatoes (cooked)
- 3 tbsp butter
- to taste lemon zest (organic)
- to taste white pepper
- to taste thyme
- to taste salt
- to taste egg (beaten, for finishing)
- 3 tbsp milk (for finishing)
- to taste sesame seeds (and poppy)
- to taste pink peppercorns
Tools
- Frying pan
- Baking tray
- Pastry cutter
- Oven
- Brush
- Bowls
- Pot
- Potato masher
Steps
Cook the potatoes: you can boil them for 35–40 minutes in boiling water, until they are tender when pierced with a fork, or steam them for 20 minutes in a microwave steamer, as I did. Once cooked, peel and mash the potatoes, add salt, thyme, white pepper, 2/3 of the butter, lemon zest, mix and let cool.
Melt the butter in a frying pan, add the lemon zest and place the fillets in the pan, searing them for 30 seconds on each side, then let them cool.
Divide the potato mixture into 4 portions, spread the first two portions on a sheet of parchment paper forming two “beds”, place one fillet on each bed, season lightly with salt, pour over the pan juices left from searing and cover with the remaining potato cream.
Unroll the puff pastry, place the first fillet on it and close to form a package, trimming any excess pastry, which will be used for decorations. Do the same for the other fillet.
Beat the egg with a little milk and brush the surface of your packages, sprinkle with the seeds and add a few pink peppercorns. Bake in a fan-assisted oven at 356°F for 25 minutes, remove from the oven, let rest a few minutes and serve, portioning directly at the table.
The puff pastry salmon should be served and enjoyed immediately, just after baking. If you need to organize ahead, assemble the packages (with all ingredients cold) and store them in the fridge covered with plastic wrap. When ready to serve, brush them with the egg and milk mixture, sprinkle with seeds and bake.
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