She Strengthens

Elegant Salmon en Croûte: A Hotel Banquet Favorite

This classic French dish is a staple at upscale gatherings, and for good reason. Not only is it easy to prepare, but it can also be made ahead of time, allowing you to focus on other aspects of your event.

Why It’s a Crowd-Pleaser

The key to this dish’s success lies in the combination of tender salmon, flaky puff pastry, and a rich, creamy sauce. The pastry keeps the salmon moist and flavorful, while the butter and herbs add an extra layer of depth.

Choosing the Right Salmon

With so many varieties of salmon available, it can be overwhelming to choose the right one. Our guide to types of salmon can help you make an informed decision.

Yield and Cooking Time

This recipe yields 4 servings and takes approximately 45 minutes to prepare, with 25 minutes of active cooking time.

Ingredients

• 5 tablespoons butter
• 1 large leek, thinly sliced
• 1 large carrot, peeled and julienned
• 4 (6-ounce) salmon fillets
• 1 large egg
• 1 tablespoon milk
• 1/2 package frozen puff pastry, thawed
• 5 teaspoons chopped fresh dill
• 1/2 cup dry white wine
• Dash lemon juice, plus more to taste
• 1/2 cup heavy cream

Preparing the Salmon Packets

In a sauté pan, melt 1 tablespoon of butter over medium-high heat. Add the sliced leek and carrot and cook until slightly softened, about 3 minutes. Set aside to cool. Line a baking sheet with parchment paper and season the salmon fillets with salt and pepper. In a small bowl, whisk together the egg and milk to create an egg wash.

Assembling the Packets

Roll out the puff pastry on a lightly floured surface to a 14-inch square. Cut into 4 equal squares and place 1 tablespoon of butter and 1 salmon fillet in the center of each square. Top with 1/4 of the leek and carrot mixture and sprinkle with 1 teaspoon of dill. Fold the edges of the pastry over the salmon and seal with a bit of egg wash. Transfer the packets to the prepared baking sheet, seam-side down.

Baking and Serving

Refrigerate the packets for 15-30 minutes to firm slightly. Preheat the oven to 400°F. Remove the packets from the refrigerator and brush the tops with egg wash. Bake until the pastry is golden brown, about 20-22 minutes. While the salmon is baking, prepare the cream sauce by combining wine and lemon juice in a small saucepan. Bring to a boil and cook until reduced by half, about 5 minutes. Add cream and cook until slightly thickened, about 5 minutes more. Whisk in remaining dill and season with salt, pepper, and lemon juice to taste.

Beverage Pairing

This elegant dish calls for an equally elegant beverage. We recommend pairing it with Etude Rosé of Pinot Noir, a light-bodied red wine that complements the richness of the salmon and cream sauce.