Salmon en Croute
Delicate salmon fillet wrapped in golden puff pastry with a creamy spinach filling.
20 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 4 salmon fillets (6 oz each)
- 1 sheet puff pastry (thawed)
- 2 cups fresh spinach (chopped)
- 4 oz cream cheese (softened)
- 1 tbsp Dijon mustard
- 1 egg (beaten, for egg wash)
- 1 tbsp lemon juice
- 1 tsp dill (chopped)
- Salt and pepper to taste
Nutrition Facts
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Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the filling: In a bowl, mix cream cheese, Dijon mustard, lemon juice, dill, salt, and pepper until smooth. Fold in chopped spinach.
Assemble the salmon: Pat salmon fillets dry. Spread a generous layer of the spinach-cream mixture on top of each fillet.
Roll out puff pastry and cut into 4 squares large enough to wrap each salmon fillet completely. Place a fillet in the center of each square.
Fold the pastry over the salmon, sealing edges tightly. Trim excess pastry if needed. Brush with beaten egg for a golden finish.
Bake for 20-25 minutes until pastry is puffed and golden. Let rest for 5 minutes before serving.
Chef's Tips
- Pastry Tip: Keep puff pastry cold until ready to use for best results.
- Even Cooking: Ensure salmon fillets are of even thickness for uniform cooking.
- Make Ahead: Assemble up to a day ahead and refrigerate until ready to bake.
- Serving Suggestion: Pair with a light salad or steamed vegetables.
- Storage: Leftovers can be refrigerated for up to 2 days. Reheat in oven to maintain crispiness.
