With the shorter edge in front of you, spoon 1/4 of the rice and spinach mixture on the lower half of the pastry, leaving a 1-inch (2-cm) border around the edges. Preheat the oven to 180C / 350F. fish stock, puff pastry, chestnut mushrooms, salmon fillet, spinach and 5 more. Serve slices of the salmon en crote with the soured cream on the side. coriander seeds, salmon fillets, whole grain mustard, mayonnaise and 8 more. She says it works beautifully every time! Looking for the best dinner recipes? Unroll a sheet of puff pastry and cut into 3 pieces lengthways. Use a butterknife to gently score a thin border around each square. YEP. Kosher salt and black pepper; Find the best salmon en croute recipe here 1 tbsp vegetable or grapeseed oil for frying pan . Stuffed with wild rice and mushrooms, it's worthy of the Christmas spotlight. Your email address will not be published. Place the salmon pieces into a bowl, check carefully to make sure there are no bones. Spoon the mushroom mixture in the center of the pastry squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Spoon scrambled eggs over salmon. Remove the salmon from the pan and allow it to cool. Season the garlic mash with salt. On a clean, floured surface, roll out the remaining pastry until it's slightly larger than the base. Prick the pastry circles thoroughly with a fork. Roll out pastry sheets, using a rolling pin, into 20- x 24-inch sheets; cut each sheet in half. Thaw the puff pastry if you are using a store bought one. Set aside until needed. yolk and water.Bake at 425 degrees for 15-20 . Salmon en Croute, Salmon Recipes, Salmon Wellington. If you have extra puff pastry, you can make decorative shapes on the top of the pie. Cut out a 1/4-inch circle into the center of the two remaining pastry discs, then gently stretch over the filling to meet the bottom one. Add the shallots and cook until translucent and fragrant, about 2 minutes. Cut 4 (5-inchdiameter) circles. Line 2 baking sheets with baking parchment and heat the oven to 220c. This recipe has been sponsored by Wild For Salmon. Line a baking tray with parchment. Using a round cutter, cut the pastry sheet into 12 (2-inch) circles. Place bacon in pan and remove once it is cooked. In a small bowl, mix together cream cheese, chopped dill and lemon juice (optional). Cover with a layer of pesto then cover with the second puff pastry. Preheat the oven to 200C, gas mark 6. Season the salmon fillets with salt, garlic powder, and onion powder. In a large bowl, combine the already cooked rice, mushrooms, and 3 tablespoons of prepared pesto. One of the best things about this recipe is that it can be assembled up to 12 hours in advance! On a clean, floured surface, roll out the smaller piece of pastry into a rectangle about 20cm x 28cm/8in x 11in. Pop the pasties back into the refrigerator to chill for 20 minutes. For a vegetarian version take a look at our Mushroom Wellington recipe. 1 tablespoon unsalted butter 1/2 tablespoon Dijon mustard Zest of 1 small lemon about teaspoon 3/4 teaspoon kosher salt divided teaspoon black pepper divided teaspoon dried thyme 2 teaspoons extra virgin olive oil 4 cups fresh baby spinach 2 cloves garlic minced 2 tablespoons freshly grated Parmesan cheese This is a combination of salmon, cream cheese, lemon juice, chives and black pepper. Lay one sheet of puff pastry on a greased baking sheet, and spread the salmon mixture over the pastry leaving a 1/2 inch border along all sides. Place a piece of salmon on each piece of pastry and top with of the Dijon and herb mix, then turn over. Brush the top of the pie with egg wash (1 egg white mixed with 1 teaspoon water) and bake it for approximately 1 hour or until the top has begun to lightly brown. Roll out the first puff pastry on a baking sheet lined with parchment paper. Cut pastry sheet into 4 equal sized pieces. In a pan over medium heat, melt butter. This savory vegetable strudel filled with spinach, mushroom, and silken tofu looks beautiful arrayed in slices on a serving platter. Lower heat to 325F (165C) and bake for an additional 15 to 20 minutes until puff-pastry is flaky and golden brown. Method Preheat the oven to 220C/425F/gas 7. Instructions. What makes this lovely fish so great to cook with is it marries beautifully with so many flavors, and is especially good with the ones here in this Asian-style salmon pasty. Bake for 12-15 minutes until golden brown and the cream cheese starts to brown slightly. 3. Use promo code "coleygift" at checkout to receive a free smoked salmon sampler with your order! Brush over these with beaten egg. Chop the onions and garlic. 12 ounces (320 grams) puff pastry, ready rolled All-purpose flour, for dusting 1 lime, unwaxed, washed 2 (6-ounce/180 grams) salmon fillet pieces 1 teaspoon sumac 1 teaspoon grated fresh ginger 2 tablespoons cilantro leaves, finely chopped 1 pinch sea salt 1 pinch freshly ground black pepper 4 tablespoons sour cream 1 large egg, beaten . Stir together until combined. Set aside until needed. Start by spreading the cream cheese on the puff pastry. You can make them plate-sized, as is shone here, tinier for smallhands, or bigger for cutting and slicing large pieces for your guests if you're throwing a dinner party. Happy Foods Tube | Privacy Policy | Affiliate Policy. Place a salmon fillet in the middle of the two-third puff pastry. The salmon will be buttery and flakey inside. water, rice, egg, garlic olive oil, onion, fresh parsley, boneless salmon fillets and 7 more. Stir to combine. Add the lime zest, Sumac, ginger and 1 tablespoon of the cilantro to the salmon. Dust pastry lightly with flour and, using a rolling pin, roll pastry into a 14-inch square. Bake in a preheated oven at 400 Fahrenheit/200 Celsius for 20 minutes or until the pastry is golden brown and puffed and salmon is cooked through. Wrap the larger piece in cling film and place in the fridge (this will be used to make the top of the pie later). With your fingers, Seal the 3 edges by pushing the pastry down, first with fingers, then with a fork. Heat olive oil in a skillet over medium-high heat. Add a little at a time. Use a knife to cut the sheet into 9 equal squares. Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. peel and finely chop the shallots, roughly chop the spinach, then pick and chop the . An excellent blend of salmon, pesto, spinach and puff pastry. This Easy Smoked Salmon Puff Pastry Tart is a delicious appetizer or brunch recipe made with frozen puff pastry and Traditional Smoked Wild Alaskan Sockeye Salmon. Get our free cookbook when you sign up for our newsletter. Reserve for later. Keep reading Tear the dill into pieces and scatter over the salmon. Begin at the side with less dough and fold over as if wrapping a package. Move salmon to a parchment lined baking sheet, seam side down and brush with remaining egg wash. Finely chop the shallots and fry until soft and golden-brown. This recipe makes two strudels and bakes for 40 minutes in the oven until golden brown. Pat each salmon fillet dry with paper kitchen towels and season with salt and pepper and set aside. Add the garlic and onions, cooking until translucent. Prepare a baking sheet lined with parchment paper. Pastry: Sift together flour and salt, cut in shortening with 2 knives until . Bake the salmon until pastry is puffed and golden brown, about 40-45 minutes. use fish shaped vents. Remove from pan and put aside. Cook in the center of the oven for 35 to 40 minutes, or until the pastry is puffed up and golden brown. Spread cream cheese mixture over and fold over the remaining pastry. Directions Preheat oven to 400. Fold the corners of the pastry up over the salmon and press to seal. In the middle of puff pastry, place bacon, mushroom, salmon and mushroom again. (Just make sure that you are following the guidelines for refrigerating leftovers, as you don't want to make yourself sick from improper storage.). You can substitute fresh dill with fresh chives. Place a salmon fillet on top of each mound of spinach. Get access to the full recipe and 10,000 more! (Nutrition information is calculated using an ingredient database and should be considered an estimate. Prepare pastry: Roll out puff pastry sheet on a lightly floured surface to form a 12x12-inch sheet; cut out sixteen 3x3-inch squares. Cut off one-third of the pastry. Use a rolling pin to even out the creases. Spread a little garlic over top of the salmon. Add the sliced mushrooms to the shallots and fry until just cooked. Beat egg and water; lightly brush over pastry edges. Using a rolling pin, roll pastry into four pieces, each about 5 by 8 inches. Cut salmon into small cubes. Sprinkle with mozzarella. Salt & pepper to taste. rectangles. Place the salmon onto the puff pastry, add cheesy spinach mixture on top. All rights reserved. 3.5 ounces of salmon fillet, sliced 1 cup cheddar, shredded 1 egg, whisked How to Cook Salmon in Puff Pastry Preheat the oven to 380F/190C. Preheat oven to 180C. In a bowl, combine the cooled shallot and mushroom mixture with the cooled rice. Then bake it, until the puff pastry is golden and crisp. Transfer two pieces to a large baking sheet lined with parchment paper. Cut into 4 (7-inch) squares. Place the pastry circles onto a baking sheet. Divide the filling along the middle of each piece, brush borders with beaten egg, then fold up and seal. Spread the tomato sauce over the left end of the pastry. Stir the crme frache, lemon zest and black pepper in a small bowl. Squeeze over the lemon juice. Top each with 1 salmon piece. Discovery, Inc. or its subsidiaries and affiliates. Drizzle the salmon with the lemon juice. Carefully unroll the puff pastry onto a work surface dusted lightly with flour. Season your salmon. Wash the spinach leaves, chop them and add them to the onions. Season to taste with salt and freshly ground black pepper. Toss for a minute or 2. Cut pastry sheets in half to make 2 rectangles per sheet. Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through. What makes this salmon pie recipe special It doesn't require any side dishes. Oven: Preheat the oven for 10 to 15 minutes at 400F (204C). While the salmon bakes, make the dijon dill sauce and refrigerate. Place a salmon fillet in the center of each rectangle. Unfold puff pastry and roll it out thin-ish. Let cool for 5 minutes in the tin. Prepare the base of the pie. Salmon En Croute (or Salmon Pasty!) For the filling, heat half of the butter in a frying pan until foaming. Season and set aside. Place in a 250 degree oven for 40 minutes Rest for 5 minutes. Set aside and let cool. This will depend on your oven, the thickness of the fillets as well as the puff pastry, so its best to keep an eye on the salmon especially when you make them for the first time. Reserve the trimmings and place in layers that can be rolled out to make the decoration later. The creamed spinach is, well creamed spinach. So GOOD. Using a coffee spoon, or a tiny funnel, pour a teaspoon of sour cream through the central hole of each pastry -if the filling is blocking the hole, ease away using the end of a spoon- then brush each pasty generously with beaten egg. Place the salmon fillets. Cut each roll into 8-10 bite-size pieces, then place on a baking . 2 tablespoons Dijon; 2 tablespoons mayonnaise; . Line baking sheet with foil. If you would like to read more about the difference between the two, here is an interesting article: Butter and milk can be substituted with egg or omitted completely. Brush the edges of the pastry with the egg mixture. Use salmon pieces, or if you cannot buy those, then use a fillet. Wrap the sides of the pastry and seal both ends. Preheat the oven to 425 degrees Fahrenheit. Add the spinach, salt, and pepper, cooking until spinach is wilted. Don't prepare the filling more than an hour in advance, or the lemon will be begin to 'cook' the salmon. Arrange the smoked salmon crosswise down the center one-third of pastry to within 1 inch of top and bottom edges. Using a palette knife gently tuck the raw pastry underneath the base (a bit like making a bed). Ingredients Pastry 4 cup of all-purpose flour (1 litre) lb (s) chilled unsalted butter, cut into small pieces (227 grams) 2 Tbsp of chilled vegetable shortening (90 ml) 1 tsp salt 12 Tbsp ice cold water (180 ml) Court Bouillon 8 cup cold water (2 litres) 2 cup dry white wine (500 ml) 1 cup coarsely chopped onions (250 ml) Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. This will stop it from rising too much in the oven. Line a baking tray with baking/parchment paper. Delicious Salmon en croute recipe for two! Peel and chop the onion and place in a large non-stick pan on a medium heat with 1 tablespoon of olive oil. If you decide not to use any of these, please note that the pastry will come out paler this is completely fine as long as it is nicely puffed and flaky. The baking time may vary slightly. Remove salmon; let cool slightly. Savory Spinach and Mushroom Strudel. Evenly distribute the filling among the 24 sections. Wrap half in clingfilm. Roll out the pastry sheet just about an inch longer on each side and cut into 4 portions. Just make sure that if you are using a fillet, that you remove the skin and flake the fish, or cut into small pieces before starting the recipe. Preheat the oven at 450F. Line a baking sheet with parchment paper. Season the salmon fillets with salt, garlic powder, and onion powder. It should be large enough to cover the mixture and the cooked pastry with a little room to spare. It's so easy. Baklava Salmon (Salmon With Honey, Butter, Walnuts, and Mustard). Place a salmon fillet on top of each mound of spinach. Preheat oven to 380 degrees F. Line baking sheet with parchment paper. Roll out pastry on a lightly floured surface until each piece is 40.5cm (16in) square. Season fish with salt and pepper, add another layer of fennel, orange and lemon slices. It tastes great and only takes a few minutes to put it all together! Finely chop the shallots and fry until soft and golden-brown. Using a pastry brush, brush the whole pie with the beaten egg. Gently roll out the dough to a thickness of about 1/2 cm. Cut the pastry in half and place one fillet close to one of the edges (make sure there is enough left over for folding). Flour flat surface and roll out thawed pastry dough. Season the salmon generously with salt and pepper. Set aside to cool. Amount is based on available nutrient data. Remove from the oven and allow to cool for 5-10 minutes before serving. Mix the remaining sour cream with the remaining cilantro and a little lime juice to taste. Place the salmon fillets into a bowl. Stir until herbs are thoroughly mixed . 1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed. Trim any excess pastry from the ends, then fold the ends on top. Brush the beaten egg on the sides of the pastry. Unfold the pastry sheet on a lightly floured surface. Directions Heat the oven to 400F. In a small bowl, combine parsley, basil, and butter. Continue by adding the cream and cook as directed above. 2. Season with freshly ground black pepper. James Martin. If there is skin on one side, make sure you cut that off. Pack of 4 Puff Pastry baskets with Salmon fillings. Place the cream into a bowl. You can use egg wash instead (1 egg should plenty for up to 4 pockets). Cover with plastic wrap and store in the refrigerator until needed. Then turn fish over where the pesto is on the bottom facing the puff pastry. Salmon, topped with creamy mixture of mascarpone and minced kale, then wrapped in flaky puff pastry and baked till golden. In addition to the salmon, the filling contains sweet potato, spinach and a simple white sauce. Now you are ready to wrap the fish. If you can, try buying wild salmon. Bring opposite corners of pastry over each fillet; pinch seams to seal tightly. Roll and cut the thawed puff pastry into 4 pieces (1014) inches. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. ), Traditional French Galette des Rois Recipe, Baked Salmon Steaks With Sour Cream and Dill. The crispy top consists of light and delicious puff pastry. Let it rest for about 10 minutes before serving. Pass a rolling pin lightly over 2 or 3 times to seal the seams and lengthen slightly. Season salmon fillets on both sides with salt and pepper. STEP 2. Ingredients for 4 servings For the salmon 450 grams Puff pastry dough (frozen) 1 kilogram Salmon (without skin) 125 grams Spinach salt peppers (freshly ground) 1 egg white 150 grams Whipped cream 2 Tbsps Noilly Prat 1 egg yolk For the sauce 2 shallots 2 Tbsps butter 100 milliliters dry white wine 300 milliliters fish stock (jar) Coat work surface with flour. Cut each into six equal pieces. Which is delicious in itself. They can be eaten hot with extra sour cream and a slice of lime, or leave to go cold. Celebrated culinary expert Gail Simmons (from the Top Chef reality show) recently created six original Puff Pastry recipes, including Smoked Salmon Blini Puffs and PB&J Doughnuts. Please note that you might need more/less pastry as your salmon pieces might be bigger/smaller. In a medium-sized bowl, add the cream cheese, smoked salmon and dill. With a knife mark then cut the trunk and triangular shape of the tree. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams. _____. Warm the oil in a small non-stick pan and, when it is hot, saut the onion and garlic over a medium-high heat, stirring, until it has begun to soften. Place a bed of thinly sliced fennel, season with salt and pepper then place fish on top. Add them at mid-height in the oven and bake for 20 to 25 minutes. Plus 1 egg yolk and 1 tablespoon water. 2 (12 ounce) skinless, boneless salmon fillets, 1 (17.25 ounce) package frozen puff pastry, thawed. Directions. You're going to need a generous amount of puff pastry to make this showstopping salmon centrepiece. Drizzle over the olive oil, then season with freshly ground black pepper and gently combine. Place the frozen puff pastry baskets on parchment paper or greased foil and put them on a tray. This is healthy comfort food at its finest! Place the salmon slices and dill on top of the rice (discard the juices from the bowl). Divide the salmon mixture between the pastry squares in a square shape so that it is opposite to the pastry square. directions Preheat oven to 350 degrees. Roll the puff pastry (in the small width so that you get a thin and long log). Make filling: Combine feta cheese, smoked salmon, black pepper, and garlic in a large bowl. Once the pasties are cooked, remove from the oven. Add 2 teaspoons of lime juice, the salt and pepper, and stir again. Cut each into two 10x6-in. Line baking sheet with parchment paper. Divide the salmon mix between the two circles leaving a 1/2-inchborder. Unfold the pastry sheet on a lightly floured surface. Splash over some white wine and dot over the remaining butter. The salmon I bought comes from a farm (unfortunately, there is no other option to buy in our local supermarket). Your daily values may be higher or lower depending on your calorie needs. Turn salmon when the bottom one-third is cooked, allow one-third of the flipped side to cook. Roll out 1 pack of the puff pastry on a lightly floured surface to a rectangle measuring 38cm x 20cm (roughly 5cm longer than the length of the salmon and 5cm wider). Mix together ricotta with pesto and seasoning and fold in the salmon. A pasty is such a great dish as it is wonderfulfresh from the oven, but equally excellent served cold in a lunch box or as a hand-held snack. Take each piece of salmon and place about 1 tablespoon of pesto on top of each piece of fish. Take puff pastry and fold the long sides in first so they overlap each other. 1 egg. Bake in the oven for 12-15 minutes until cooked and golden. Then fold the other sides over. Set salmon atop rice. STEP 3. cream cheese, fresh parsley, fresh lemon juice, frozen puff pastry and 5 more . Bring wine, 2 cups water, bay leaf, celery, and peppercorns to a simmer in a small, wide saucepan over medium-high. Place half of the spinach cream cheese on top of the salmon. Spread the pesto on the salmon fillets, and top with remaining spinach. Peel, finely slice and add the garlic. Finely grate in the lemon zest, then cook for 10 minutes, or until softened, stirring regularly. Add wine and cook until reduced, scraping the pan to deglaze if needed. Salmon & Spinach Parcels Cafe Delites. Place one salmon fillet on a diagonal across a puff pastry square. Zest the rind of the lime, then squeeze the juice into a small container and keep to one side. Pour over the lemon juice and stir thoroughly as the cream thickens. Place 2 rectangles each on a parchment-lined baking sheet sprinkled with a little flour. On a lightly floured surface, roll each pastry sheet into a 12x10-in. Cut the pastry sheet into 3 equal strips, using the . Place two circles of puff pastry onto a greased baking sheet and brush with beaten egg. Steps Preheat oven to 400F. Bake the pie for about 30-35 minutes, or until golden-brown. Easy Smoked Salmon Puff Pastry Tart Coley Cooks. Roll the sides of puff pastry to thin it out. Directions Preheat oven to 200C (180C fan) mark 6. In a pan, on low to medium heat, pour the olive oil and saut the onion for 3-4 minutes then add the garlic. In a small bowl, beat together the butter with the parsley, lemon zest and juice. Once defrosted. (-) Information is not currently available for this nutrient. Roll out puff pastry on a lightly floured surface into a rectangle approximately 12 by 15 inches. In a food processor, pulse the salmon, soft cheese, dill and a little seasoning until just combined. Top each bottom side of salmon with a layer of of the spinach and gently set in place with your hands. Spoon the mixture over the cooked pastry base and, using the back of a spoon, press the mixture out toward the edges. These Smoked Salmon Appetizers are the perfect combination of bite-sized pieces of baked puff pastry, topped with the most delicious cream cheese and salmon mixture that is then garnished with a piece of salmon. Meanwhile, preheat the oven to 400 F/200 C. Remove the pasties from the refrigerator. 2022 Warner Bros. Brush edges with egg wash, then fold the puff pastry over the salmon. Coat salmon with seafood seasoning. Preheat oven 410F (210C). Salmon Wellington (Croquetts--four 6oz fillets) LindaKin. 12 ounces (320 grams) puff pastry, ready rolled, 2 (6-ounce/180 grams) salmon fillet pieces, 2 tablespoons cilantro leaves, finely chopped. Reserve. Transfer both salmon puff pastry pockets onto a baking tray lined with baking parchment. Add the sliced mushrooms to the shallots and fry until just cooked. 1 sheet puff pastry, softened to room temperature 1 salmon fillet 1 teaspoon salt, for salmon 1 teaspoon pepper, for salmon 1 egg, beaten Preparation Preheat oven to 425F (220C). Carefully trim the edges to form a neat rectangle. They can be used to make the perfect salmon appetizer platter for any special occasion or holiday! The first puff pastry was invented in 1540 by a chef by the name of Pantanelli during Catherine de' Medici's court. Break the salmon into small pieces and combine it with the sour cream, onion, garlic and dill, and mix until all the ingredients are well-combined. Season with salt and pepper, add sour cream, cooked onion and fresh dill. Salmon in Puff Pastry 1 salmon fillet (sashimi grade) 2 sheets puff pastry Whole-grain mustard 2 bunches spinach Salt Pepper Dill 1 egg Milk Cheese sauce 100 grams cream cheese 10 grams mayonnaise Lemon juice Oregano Shop Ingredients Fulfilled by Steps Microwave the spinach until soft. Top with the remaining puff pastry sheet, and crimp and seal the edges. Notes: Because salmon obviously vary in size, use your culinary judgement when adding the sour cream. Spread 2 tablespoons spinach dip over each salmon fillet, then evenly sprinkle with cheese. Follow the instructions on the puff pastry packaging for the temperature as well as the cooking time. Mix carefully without breaking up the salmon too much. Put these into the refrigerator to chill while you prepare the filling. To make these, simply spread some cream cheese on top of the pastries once they have come out of the oven and cooled slightly. Remove skin from salmon and place a fillet in center of each of those pieces. Season the salmon with salt and pepper. Make an egg wash by beating together the egg and salt in a bowl. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, Spinach and Ricotta Puff Pastry Christmas Tree. Each salmon in puff pastry pocket is quite large once filled and baked, so it should feed 2 people. rectangle. Add the mushrooms and cook until the liquid evaporates, about 3. Step 1. What are Smoked Salmon Appetizers? Shred cheese. It was originally used by a patissier, A., to make choux buns in the 18th . Using a rolling pin to lift it, place the pastry rectangle onto a non-stick baking tray and prick all over with a fork. Pepperidge Farm Puff Pastry has long been a staple in helping home cooks and hostesses create savory appetizers, stylish entrees and sweet flaky desserts. The Best Salmon In Puff Pastry Appetizer Recipes on Yummly | Puff Pastry Buffalo Chicken Appetizer, Easy Puff Pastry Appetizer With Goat Cheese, Puff Pastry With Salmon, Feta And Spinach. Place the salmon in large baking pan, pour the white wine over the salmon, cover and bake for 1 hour. and flake canned salmon, removing obvious pieces of . Meanwhile, make the soured cream. Then cut strips as shown in the photos to form branches. 2. Step-by-Step Instructions Step 1 | Make the spinach and cream cheese filling Melt butter, and saute onions and garlic until fragrant, about 2 minutes. Sprinkle with parsley, thyme, salt . Add 1 tablespoon of chopped dill and mix well. This will help the pastry to puff up and become nice and flaky. Bring pastry corners up around . Place a spoonful of filling in the center of each square. Notes Elegant yet easy to prepare, salmon wellington makes a lovely entre for a dinner party or evening in as the puff pastry parcels can be prepared and refrigerated for up to two hours before being baked. Dap bacon dry with kitchen towel. Add cream cheese and cook until softened and somewhat melted. Puff Pastry with Salmon, Feta and spinach Kooking onion, puff pastry, salt, pepper, spinach, extra-virgin olive oil and 2 more Californian Puff Pastry Appetizer Vegan in the Freezer black pepper, red onion, black olives, salt, artichokes, coconut oil and 3 more Puff Pastry with Brie and Fig Jam Appetizer Cooking with Carbs Mix melted butter with milk and brush this over each puff pastry pocket. Preheat oven to 400. Ingredients 2 Cuts Cuts of Salmon The bigger the better 1/2 tbsp Dijon Mustard 1 tbsp Fresh Lemon Juice 1 sheet Puff Pastry Garlic Powder Onion Powder Salt, Pepper 40 g Parmesan Cheese 1 Egg Yolk 150 g Spinach 15 g Butter Instructions Your first step must be to spice the salmon cuts. Throw the spinach on TOP of the salmon, then wrap the whole thing in puff pastry. * Percent Daily Values are based on a 2,000 calorie diet. Read about our approach to external linking. It is really up to you. Allow 10 minutes of cooling time before slicing and serving. Add the salmon and cook for 5 minutes or until it flakes easily when tested with a fork, turning the salmon over once halfway through . You don't want the filling to be too liquidy but you do want it moist. Arrange the slices of smoked salmon on the cream cheese. Salmon in puff pastry recipe Serves 4 2 tablespoons olive oil 2 tablespoons butter 3 - 4 large leeks, white part only 1/2 cup white wine 4 cloves garlic, minced 1 teaspoon grated lemon zest 1/2 teaspoon salt 1/2 teaspoon white or black pepper 1/2 teaspoon Dijon mustard 1/4 teaspoon thyme dash of cayenne pepper (optional) In a small bowl, mix together cream cheese, chopped dill and lemon juice (optional). Spread the sheet of puff pastry on a lightly floured surface. As always, all opinions are 100% my . ** Nutrient information is not available for all ingredients. Set aside. Slather 2 Tablespoons of pesto of any type or any other topping you may feel is delicious on both sides of the fish and place in the center. Spread the pesto on the salmon fillets, and top with remaining spinach. The cream may bubble a little and come out of the top of the pasty, but do not worry. Warm the oil in a small non-stick pan and, when it is hot, saut the onion and garlic over a medium-high heat, stirring, until it has begun to soften. Delicious, well suited for parties, and easy to prepare! Flake the cooked salmon into the mix. In a small bowl whisk together egg and milk to make an egg wash. Set aside. I used a mixture of milk and butter which I used to brush my salmon wellington with. Directions Preheat oven to 375 degrees F (190 degrees C). Let the salmon sit for at least 15 minutes before serving and cutting. Fold the edges of the puff pastry over the salmon and spinach. Place in the fridge for about a quarter of an hour, it will then be easier to cut slices. Remove from the heat and leave to cool. Using a rolling pin, gently lift and place the pastry over the salmon and trim off the corners of the raw pastry. Place on prepared baking sheet (short sides may extend over sides of sheet). Heat the oil in a heavy saute pan over medium-high heat. When you're ready to assemble the en crote, unwrap the salmon fillets, rinse them in cold water and dry with kitchen paper, then set aside. Repeat with the second fillet. You need enough pastry to wrap each fillet in it. * Percent Daily Values are based on a 2000 calorie diet. Raise the oven temperature to 400F. Step 2. This elegant dish of seasoned salmon is placed on a bed of cheesy sauted spinach and wrapped into puff pastry and baked to crunchy perfection. 4 (6-8 ounces) salmon fillets, skinless; 2 sheets puff pastry; 2 cups frozen spinach, thawed and squeezed to remove excess water; Egg for egg wash; Sauce. Then add a piece of smoked salmon or two on top, along with a sprinkling of your favorite herbs or capers or such. His recipes are always so . Remove from the heat and leave to cool. Add finely chopped onion cook and stir until tender. Transfer the salmon a baking sheet lined with parchment paper, brush with egg wash and bake at 390 degrees Fahrenheit for 25-30 minutes. And then within minutes, these adorable little pastries will be ready to go! Add salmon, cover, reduce heat to low, and cook until slightly opaque but still pink on inside, about 3 minutes. Preheat oven to 375 degrees F (190 degrees C). This cosy salmon pie is packed full of delicious, healthy ingredients. Place the puff pastry squares on a lined baking sheet. 1 tablespoon Unsalted Butter , melted 1 tablespoon Milk Cook Mode Prevent your screen from going dark Instructions Preheat oven to 400 Fahrenheit/200 Celsius. Gently mix. 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