Chef’s Recipe: Smoked Wild Sockeye Salmon En Croûte

Smoked Wild Sockeye Salmon En Croûte

Makes approximately 20 servings

Ingredients US Metric
Cold smoked sockeye salmon 7 oz 200 grams
Fresh dill 1/2 oz 15 grams
*Dijon cream cheese (recipe below) 1 Cup 250 ml
Capers 2 1/2 Tbsp 50 grams
Parmesan Reggiano cheese 1 1/2 oz 40 grams
Egg 1 1
Puff pastry (12 x 18 inches) 1 sheet 1 sheet


*Dijon Cream Cheese

Ingredients US Metric
Cream cheese 1 cup + 1/3 cup 200 mls
Dijon mustrad 3 Tbsp + 1 tsp 50 mls
Lemon 1 1


  • Combine cream cheese, Dijon, and juice of the lemon to a stand mixing bowl
  • Mix on medium speed until all ingredients are incorporated
  • Season to taste with salt, and set aside

Smoked Salmon En Croûte

  • Roll out 1 sheet of puff pastry on floured surface
  • Spread an even layer of Dijon cream cheese over the puff pastry
  • Lay sliced smoked salmon evenly on top of Dijon cream cheese
  • Drain capers and spread on top of the smoked salmon
  • Pick dill leaves and sprinkle on the smoked salmon
  • Roll puff pastry into a log, trim ends so log is even
  • Cut into 20 rounds and place on baking sheet covered with parchment paper
  • Flatten rounds lightly and brush with fork beaten egg, and top with grated parmesan Reggiano
  • Bake at 375°F for about 15 minutes rotating half way through

Download and print recipe: Smoked Wild Sockeye Salmon En Croûte