See Also: Chicken Pot Pie – John Wheeler
Hello, dear readers! Today, I have a real delight to share with you: Seafood Surprise: Salmon En Croute with Puff Pastry. This dish is an absolute showstopper, combining flaky puff pastry, succulent salmon, and a flavorful creamy filling. Let’s get cooking!
- 1 package (about 17 ounces) of frozen puff pastry, thawed
- 2 salmon fillets, skinless and boneless
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 2 cloves of garlic, minced
- 1 small onion, finely chopped
- 1 cup of spinach, fresh or frozen (thawed and squeezed dry if using frozen)
- 1/2 cup of cream cheese
- 1 egg (for egg wash)
- Fresh dill for garnish
- Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat the olive oil in a pan over medium heat. Add the onion and garlic, and sauté until the onion is translucent. Add the spinach and cook until just wilted. Set aside to cool.
- In a bowl, mix the cooled onion, garlic, and spinach with the cream cheese. Season with salt and pepper to taste.
- On a lightly floured surface, roll out your thawed puff pastry into a large rectangle, then cut it in half to create two rectangles.
- Spread half of the cream cheese mixture in the middle of one pastry rectangle, then lay a salmon fillet on top. Repeat with the second pastry rectangle and the other salmon fillet.
- Fold the pastry over the salmon, tucking in the edges to seal. Make sure the seam is at the bottom. Transfer your salmon parcels onto the prepared baking sheet.
- Beat the egg in a small bowl, then brush the pastry with the egg wash. This will give it a nice, golden shine.
- Bake in your preheated oven for 20-25 minutes, or until the pastry is golden and the salmon is cooked through.
- Allow your salmon en croute to rest for a few minutes before serving. Garnish with fresh dill and serve immediately.
And there you have it, your Seafood Surprise: Salmon En Croute with Puff Pastry! This dish is perfect for impressing guests or enjoying a fancy meal at home. Enjoy, and happy cooking!
Un Seattle Gourmand