Christmas header image 1

Collect or take delivery of your turkey or Christmas dinner bundle before 18th Dec to be in with a chance to win 30% off EVERY time you shop for 6 months. Ts&Cs apply.

Salmon en Croute

"I have been a regular user of Cook, and I have never been disappointed. The Christmas salmon en croute was particularly good, it would be nice if we could have it all the year around!"

Tereska - Trustpilot

Salmon en Croute

Salmon fillets filled with spinach, caper, lemon, crème fraiche and dill, wrapped in all-butter puff pastry and glazed with dill and juniper.

£40.00 Serves 6 (1200g)

To check availability in your area, please enter your postcode

Tell Me More

  • Made with higher-welfare Scottish salmon.
  • Cooks straight from frozen.
  • Make sure you leave to rest for 15 minutes, then carve with a serrated knife, and use a fish slice to keep the slices nice and neat.

Try it With:

  • Serve with some roasted, crushed new potatoes, tenderstem broccoli, sautéed leeks and a gravadlax sauce (see below).
  • It’s also great with our Dauphinoise Potatoes, wilted spinach and roasted fennel. Serve with a crème fraiche dressing (see the video below) and lemon wedges.
  • Try it with a warm salad of asparagus tips, roasted beetroot wedges, fresh dill and pea shoots, and a drizzle of a zingy salsa verde dressing.

Wine Pairings:

Clean and fresh unoaked Chardonnay like a Chablis or even a light wine from Macon (Southern Burgundy) where they use the oak barrels very delicately. Check other Chardonnays from around the world but avoid the monster US or Australian ones as these will overpower the dish. If Chardonnay isn't a favourite, go for a Pinot Blanc or a fabulous Albariño from Galicia, from the west coast of Spain.

How We Make It

  • Two lightly seasoned salmon fillets (seasoned with salt and lemon juice) are sandwiched together with our rocket, caper, lemon, crème fraiche & dill mix before being hand wrapped in all butter puff pastry by the pastry team
  • It is decorated with a little fish and glazed with free range egg yolk and sprinkled with blended juniper berries

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)1,170 2,340
Energy (cal)280 560
Protein (g)17.8 35.6
Carbohydrate (g)13.3 26.6
of which: sugars (g)0.4 0.8
Fat (g)17.3 34.6
of which are saturates (g)8.6 17.2
Fibre (g)0.1 0.2
Sodium (g)0.15 0.29
Salt (g)0.375 0.725

Please Note: The details above are correct as of 19 August 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Salmon (54%) [Fish], Puff Pastry (35%) (Wheat Flour, Butter [Milk], Water, Salt), Spinach (3%), Mascarpone [Milk] (Acidity Regulator: Citric Acid), Crème Fraiche [Milk] (Preservative: Potassium Sorbate), Dill, Capers (Water, Salt, White Wine Vinegar), Lemon Juice, Free Range Pasteurised Egg Yolk, Garlic, Granulated Sugar, Salt, Rapeseed Oil, Basil, White Wine Vinegar (Antioxidant: Sulphur Dioxide), Sunflower Oil, Juniper Berries, Black Pepper.

Please Note: The details above are correct as of 19 August 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

Serves 6

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven to 180°C Fan/200°C Electric/Gas 6. Remove all packaging and place directly onto a baking tray with the silicone paper provided. Cook in the top of the oven for 40 mins, then turn the oven down to 170°CFan/190°C Electric/Gas 5 and cook for a further 60 mins.

Oven Settings

Fan 180°C-170°C, Electric 200°C-190°C, Gas Mark 6-5.
100 mins
Allow to rest for 15 mins before serving. To serve, use a fish slice to support the delicate en croute whilst gently carving using a serrated knife.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 60 mins at 180°C Fan/200°C Electric/Gas 6 and allow to rest for 15 mins before serving.

Extra Warnings:

Although every effort has been taken to remove all bones, some may remain.

Please Note: The details above are correct as of 19 August 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Fish, Eggs, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 19 August 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.

"I have been a regular user of Cook, and I have never been disappointed. The Christmas salmon en croute was particularly good, it would be nice if we could have it all the year around!"

Tereska - Trustpilot

Complete your meal...

You might also like...