Dill and Ginger Salmon En Croute
Dill and Ginger Salmon En Croute



  • 150g softened butter
  • Pinch of mace
  • 1 bunch of dill, chopped
  • 100g currants
  • 4 pieces of stem ginger, chopped
  • Salt and pepper
  • 2 thick pieces of salmon, skinned (about 600g)
  • 1 kg ready-roll puff pastry
  • 1 egg, beaten
  • Preheat the oven to 190C and line a baking tray with paper. Mix the butter, mace, currants, dill, salt and pepper, and ginger in a bowl to make a paste. Place a piece of salmon on the work surface, smear with the paste, and sandwich the other fillet on top.
  • Cut the pastry in half, and roll each piece until it’s about 2cm wider than the salmon. Place one piece of pastry on the baking tray, lay the salmon on top, and lay the other piece of pastry on top of that. Press the edges to seal, then glaze with beaten egg and chill in the fridge for 20 mins. Brush with egg again, then bake for 30 mins until golden and flaky.
30 mins
6 serving

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