Go Back

Salmon En Croute


  • Shortcrust pastry
  • 5.2 oz. 150 gr mascarpone or cream cheese
  • 4.2 oz. 120 gr. arugula, watercress, and spinach (mixed)
  • 1 egg
  • Shortcrust Pastry:
  • 450 gr 15.8 oz. or 3.2 cups plain all purpose flour
  • 200 gr 7 oz. cold butter
  • pinch salt
  • 1 lb. salmon


  1. Pastry: Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. If you have a food processor you can use that and it is a lot faster.
  2. Stir in the salt, then add 2-3 tablespoons ice water and mix to a firm dough. (I think I had to use almost 6 tablespoons before the dough started to come together).  Here's a video if you want to watch someone making shortcrust. Knead the dough briefly and gently on a floured surfce. Wrap in plastic wrap adn chill while preparing the filling. For best results make sure the butter is very cold.
  3. Preheat oven to 390°. Put the mascapone or cream cheese in a food processor with the watercress, arugula, and spinach and process until you have a creamy green puree. Season with salt and pepper (I added 1/2 teaspoon of dill weed.)