En croute is a term used to describe the technique of encasing meat or fish in pastry and then baking. Perhaps the most commonly known is Beef Wellington, a magnificent kingly dish of beef fillet enveloped with a rich mushroom and liver stuffing (delete liver as appropriate). The fishy alternative is usually made with salmon and I have seen several variations on the theme. Rick Stein's was layered with a savoury mix comprising currants, ginger and mace, (I imagine mince pies or Christmas pudding as the flavours, so this seems a festive variety to me). Browsing Internet sites and recipe books illustrate that by far the most popular choice for salmon en croute stuffing tends to include some greens, cream cheese or cream and herbs. So, this is what I went for, adding a few mushrooms also for the earthy taste and as a nod to the richness of Beef Wellington.
