Pull out all the stops with this old French classic dish – a delicate yet hearty Salmon en Croute by Fortnum & Mason. Delve under the golden, flaky pastry is fresh salmon and sautéed spinach, the perfect crowd pleaser for gatherings.


For the pancake
– 100g plain flour
– small pinch of salt & sugar
– 2 eggs
– 200ml milk
– 2 teaspoons chopped chives
– a little butter for frying

For the filling
– 100g spinach leaves
– 4 x 70g fillets of salmon
– 1 egg yolk
– 225g puff pastry

For the chive butter
– 2 banana shallots diced
– 1 clove garlic crushed
– 4 sprigs thyme
– 50ml white wine
– 50ml white wine vinegar
– 50ml double cream
– 100g cold unsalted butter cubed
– juice half lemon
– 2 teaspoons chopped chives

– Sift the flour into a bowl, add salt and sugar, and make a well in the center.
– Add the eggs to the well and beat with a wooden spoon, gradually drawing in the flour from the sides.
– Slowly add the milk, beating until you have a smooth batter, and mix in the chives.
– Place a medium frying pan over medium heat and grease with butter.
– When the butter is foaming, add a small ladle of think pancake batter, swirling it around the pan to cover evenly.
– Cook for 1-2 minutes until golden.
– Place onto banking parchment and cook all the batter in the same way.
– Blanch the spinach leaves for 10 seconds in a saucepan of well-salted boiling water.
– Remove and cool under cold water.
– Gently press out excess water and leave them to dry.
– Place cling film on the work surface and put a pancake on top.
– Place a quarter of the spinach on the pancake, followed by a fillet of salmon.
– Season with salt and pepper.
– Brush one end of the pancake with beaten egg and wrap up the salmon, ensuring both sides of the pancake are tucked in, and the ends stick to the egg.
– Roll the whole thing up tightly in the cling film, taking care to keep the rectangular shape.
– Repeat with the remaining ingredients.

Best served with a cold glass of Fortnum & Mason’s Chablis.