Salmon en Croûte with Spinach and Sorrel Stuffing

Preparation info
  • Serves


    • Difficulty


Appears in
Game Cookery

By Patricia Lousada

Published 1989

  • About

A good sized piece of salmon, boned and skinned, is stuffed, wrapped in several sheets of buttered filo pastry and baked. The salmon stays beautifully moist and is easy to serve in attractive slices.


  • 1 kg ( lb) centre piece of salmon, boned and skinned
  • 50 g (2


Run your fingers against the grain of the salmon flesh to find any remaining bones. Pull them out with tweezers or a potato peeler. Season both sides of the salmon with salt and pepper.

Melt the butter and sauté the garlic and spring onions until soft but not coloured. Tip in the spinach and sorrel and stir over high heat to evaporate most of the moisture. Off the heat, stir in the brea