Salmon & Spinach En Croute

Salmon & Spinach En Croute



  • 2 cups MAYA All Purpose Flour
  • ½ cup shortening
  • 2 tablespoons butter
  • 3-4 tablespoons ice water
  • Dash of salt
  • Egg wash
  • 100 grams salmon fillet skinned
  • 4 tablespoons honey Dijon mustard
  • 2 tablespoons honey mustard
  • 1 teaspoon salt
  • 1 teaspoon freshly crushed black pepper
  • 1 tablespoons butter unsalted
  • 1 tablespoon olive oil
  • 300 grams spinach leaves blanched
  • 1 teaspoon garlic minced
  • 1 piece white onion chopped
  • ¼ cup white wine


  1. Preheat oven to 350F/177C. Grease and line with nonstick paper a baking sheet.
  2. In a pan, heat up butter and olive oil, sauté garlic and white onion. Add in blanched spinach leaves. Pour white win and let it reduce. Set aside to cool.
  3. Prepare the pastry: Combine the flour, and salt in a bowl. Cut in butter and shortening until mixture resembles coarse crumbs. Add water, a tablespoon at a time, enough to form a ball of dough. Rest the dough in a covered bowl.
  4. In a bowl, season the salmon fillet with salt, freshly crushed black pepper, and the two mustards.
  5. Roll out pastry dough, brush the inside with the marinate of the salmon. Lay spinach leaves at the bottom then place seasoned salmon fillet, cover with more spinach leaves.
  6. Fold over the pastry to cover the filling. Seal with egg wash. Score the pastry as desired. Bake in the oven of 30-35 minutes.
  7. Serve.

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