Salmon En Croûte

Flaky pastry contrasts beautifully with the tender Scottish salmon

  • Juicy, sustainably sourced Scottish salmon
  • With a light lemon rice stuffing in flaky puff pastry
  • Expertly prepared to our Chefs' exacting recipe
  • Code: D3875
  • Price per kg:
  • Item weight:
  • Servings: 4-6
Box Contains:
    • 1 Salmon En Croûte (pack weight 900g)

Origin:UK (Scotland)

A beautiful flaky half side of tender Scottish salmon with wild rice, lemon, cream cheese and spinach stuffing, wrapped in a deliciously light and crisp all-butter puff pastry. 


Cooking Instructions:

For best results, cook from frozen.

Carefully remove en croûte from packaging, leaving on baking paper.

Preheat oven to 200ºC/ Fan 190ºC/ Gas 6 with a baking tray inside.

Brush pastry with beaten egg yolk or alternatively with double cream.

Place the En Croûte onto the preheated baking tray and cook for:

From frozen: 60-65 minutes
From defrosted: 45-50 minutes

Remove from oven and allow to rest for 5 minutes.

To serve carefully lift the en croûte from baking paper and carve into 2-3cm slices.

Ensure the product is piping hot throughout. Do not reheat once cooked.

For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
May contain nuts, peanuts & sesame seeds.

Salmon (FISH) (46%), puff pastry (33%) (WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), margarine (palm oil, rapeseed oil, water, salt), water, butter (MILK), salt), rice stuffing (14%) (cooked basmati and wild rice, full fat soft cheese (MILK), spinach, lemon juice (from concentrate), lemon zest, salt, black pepper, nutmeg).

Nutritional Information
(Typical per 100g)

Salmon Log En Croûte
  • Energy: 1092 kJ/261 kcal
  • Fat: 14.6g, of which Saturates: 5.6g
  • Carbohydrate: 20.6g, of which Sugars: 1.4g
  • Fibre: 1g
  • Protein: 12.5g
  • Salt: 0.4g



Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours