Cymru Culture

Articles / Erthyglau

Salmon en croûte with tapenade and Brie

(June 01, 2017)

Salmon en croûte with tapenade and Brie
(this dish is suitable for pescatarians)

 Salmon en croûte with tapenade and Brie

Tapenade jars


Living with a pescatarian, it is important to come up with tasty and interesting dishes to serve at home. I decided to add a new twist to a dish I have featured in the magazine before, using beautiful little pots of tapenade that a dear friend bought for me from Alicante, together with the melted decadence of Brie (you can also use Camembert for this recipe) or the wonderfully creamy Welsh cheese Perl Wen, from Caws Cenarth.



one pack of puff pastry (savoury variety), at room temperature
one wedge of Brie, Camenbert or Perl Wen
two salmon fillets; de-boned and skinned
  salt & pepper to season

Serve with steamed samphire, dill & mustard sauce and oven chips.

Having removed the skin of the salmon (and any bones), wash the fillets and dry with kitchen towel – set to one side.

Cut the puff pastry into two pieces and place the skinned salmon fillets in the middle. Season with salt and pepper. Allow sufficient pastry to entirely wrap around each fillet after the filling has been added.


Tapenade jars


Add the tapenade to the top of each fillet and thick slices of the cheese. Then wrap the fillets with the pastry so they are entirely encased. If you leave any gaps then the cheese/tapenade will almost certainly leak out and make the pastry less crispy.

Tapenade 3
Preparation: Salmon fillet placed on pastry sheet with tapenade on top
prior to adding the cheese

Lightly coat the pastry parcel with a little milk or egg-wash using a pastry brush. Cook the pastry as per the instructions on the packet, allowing a little extra time because of the filling.


Claire Meredith, Head Chef at Tŵr Cymru Culture Towers, September 2016

Also from the Head Chef at Tŵr Cymru Culture Towers:


Blackberry ideas; coulis and mille-feuille, September 2016
Aubergine roses
, June 2016
Salmon and king prawn lasagne, March 2016

Pesto, pistachio and puff pastry tart, September 2014
Roasted fennel and Welsh goat's cheese salad, September 2014
Blackberry Napoleon desert, September 2014
Pomme dauphinoise (made easy)
, September 2014

Artisan rice pudding with blackberry compote, March 2014

Coquille Saint-Jacques, March 2014
Salmon teriyaki with pumpkin seed crust, March 2014
Vegetable spring rolls, December 2013
Broad bean, wasabi and crème fraîche pâté, September 2013
Salmon ramen, September 2013
Carmarthen Canapés Caerfyrddin, June 2013
Apple and elderflower crumble, March 2013
Smoked salmon puff pastry parcels,
March 2013
The only Welsh cakes recipe you'll ever need, June 2012
Roast butternut squash, garlic and sweet chilli soup, March 2012

Cauliflower, roasted onion and Welsh cheddar soup, March 2012
Tiramisu, March 2012
Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
Almond, cherry & Bourbon tart, September 2011
Chic party food ideas 3, June 2011
Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
Almond, cherry & Bourbon tart, September 2011
Chic party food ideas 2, June 2011
The cupcake revolution, February 2011
Chic party food ideas, February 2011
Stylish party canapes, September 2009


cylchgrawn Cymru Culture magazine
Published by/Cyhoeddwyd gan:
Caregos Cyf., 2017

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