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Recipe: Fortnum’s Salmon En Croute

Salmon En Croute

Recipe: Fortnum’s Salmon En Croute 

Salmon En Croute 

Calling all fish lovers, this salmon en croute recipe by Fortnum and Mason is an absolute classic. Expect crisp and light puff pastry, a little spinach and of course, fresh fish along with a garlicy, creamy, white wine butter. It’s the perfect dish for festive feasts, just add buttered greens.

By Felicity Carter

Recipe: Fortnum’s Salmon En Croute 


For the pancake

  • 100g plain flour
  • Small pinch of salt & sugar
  • 2 Clarence Court eggs
  • 200ml milk
  • 2 teaspoons chopped chives
  • A little butter for frying

For the filling

  • 100g spinach leaves
  • 4 x 70g fillets of salmon
  • 1 egg yolk
  • 225g puff pastry

For the chive butter

  • 2 banana shallots diced
  • 1 clove garlic crushed
  • 4 sprigs thyme
  • 50ml white wine
  • 50ml white wine vinegar
  • 50ml double cream
  • 100g cold unsalted butter cubed
  • Juice half lemon
  • 2 teaspoons chopped chives


Sift the flour into a bowl, add salt and sugar, and make a well in the center. Add the eggs to the well and beat with a wooden spoon, gradually drawing in the flour from the sides.

Slowly add the milk, beating until you have a smooth batter, and mix in the chives.

Place a medium frying pan over medium heat and grease with butter.

When the butter is foaming, add a small ladle of think pancake batter, swirling it around the pan to cover evenly. Cook for 1-2 minutes until golden.

Place onto banking parchment and cook all the batter in the same way.

Blanch the spinach leaves for 10 seconds in a saucepan of well-salted boiling water. Remove and cool under cold water.

Gently press out excess water and leave them to dry.

Place cling film on the work surface and put a pancake on top.

Place a quarter of the spinach on the pancake, followed by a fillet of salmon, and season with salt and pepper.

Brush one end of the pancake with beaten egg and wrap up the salmon, ensuring both sides of the pancake are tucked in, and the ends stick to the egg.

Roll the whole thing up tightly in the cling film, taking care to keep the rectangular shape. Repeat with the remaining ingredients.

Serve with a cold glass of Domanine Garnier & Fils Chablis

And for those who rather an oven-ready version, Fortnum’s offers those too.


Like this? Check out more of our delicious recipes here

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