Salmon Spinach Puff Pastry (Printable Version)
# What You'll Need:
→ Fish
01 -
4 salmon fillets, approximately 200 g each
→ Seasoning
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ Filling
04 -
30 g unsalted butter
05 -
2 garlic cloves, minced
06 -
1 shallot, finely chopped
07 -
60 ml dry white wine
08 -
85 g cream cheese
09 -
140 g fresh baby spinach
10 -
15 g plain bread crumbs
11 -
25 g shredded Parmesan cheese
→ Pastry
12 -
450 g puff pastry, thawed
→ Egg Wash
13 -
1 large egg
14 -
5 ml water
# Preparation Steps:
01 -
In a sauté pan, melt butter over medium heat. Add finely chopped shallot and minced garlic, cooking until the shallot is translucent.
02 -
Increase heat to high, pour in dry white wine, and allow the liquid to reduce for approximately 5 minutes. Stir in cream cheese and cook for 1 minute until combined.
03 -
Add baby spinach, bread crumbs, and shredded Parmesan cheese. Sauté just until the spinach is wilted. Remove from heat and set aside.
04 -
Unfold the puff pastry on a lightly floured surface. Roll out the 2 sheets and cut each in half to yield 4 pieces, each approximately 25 x 35 cm.
05 -
Season each salmon fillet on both sides with salt and freshly ground black pepper.
06 -
Place one seasoned salmon fillet in the centre of each pastry rectangle, leaving a 5 cm border around the edges.
07 -
Divide the spinach mixture evenly and spoon over each fillet.
08 -
Beat egg with water to create an egg wash. Brush pastry borders with the egg wash. Fold the long sides of pastry over the salmon, then the short sides, brushing seams with more egg wash as needed to seal.
09 -
Line a baking tray with baking parchment. Place parcels seam-side down on the tray. Score the top of each parcel with a crosshatch pattern using a sharp knife, then brush with additional egg wash.
10 -
Bake in a preheated oven at 200°C for 25–30 minutes, or until the pastry is puffed and golden brown.
# Additional Tips:
01 -
Chill the assembled parcels briefly before baking to help maintain the pastry's crispness.