Salmon in puff pastry
Salmon with spinach, baked in puff pastry, is a dish that my guests are always enjoying. I tasted this dish for the first time in a restaurant and I liked it so much that since then I have been making it at home. It is not a very complicated dish and you don’t have to work hard on making it.
The basis of salmon in puff pastry is, as the name suggests, salmon. Choose a good quality fresh salmon, with or without the skin. I admit that I use either type of salmon, all depends on what I manage to get in the store on a given day. The second important ingredient without which I cannot imagine salmon in puff pastry is spinach. I always go for fresh spinach leaves, fry them with garlic for a few minutes, then combine them with the cheese. After that, I cover the salmon and spinach with puff pastry and bake it until the pastry turns golden. I serve it with side dishes, most often vegetables and sauce.
If you fancy a good fish with tasty additions, I recommend the following recipe for salmon in puff pastry.
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Ingredients for salmon in puff pastry.
- 700 g raw salmon
- 270 g puff pastry (1 packet)
- 250 g spinach leaves
- 1 egg
- 120 g cream cheese
- 1 teaspoon of salt
- a pinch of black pepper
- 1 big clove of garlic
- 1 tablespoon of olive oil
How to make salmon in puff pastry.
Clean the salmon, dry it with a paper towel, remove the bones and sprinkle on both sides with 1/2 teaspoon salt. Put a grill pan on the heat, place the salmon with the skin side down and grill for 3-4 minutes, then cool it down. When grilling the salmon, do not turn it over.
Pour olive oil into a pan, add the mashed garlic and fry for a few seconds. Subsequently, add the spinach leaves and continue frying over a low heat for 4 minutes. At the end of frying, add 1/4 teaspoon of salt and a pinch of pepper. Let it cool down and when cold, mix with cream cheese and 1/4 teaspoon of salt.
Cut the puff pastry into two equal parts. Brush the first part of the pastry with the spinach and cream cheese, leaving about 1.5 cm empty along all edges. Lightly spread the beaten egg on the empty part of the pastry. Place the salmon with the skin side down on top of the spinach and cover it with the second sheet of the pastry. Press the pastry carefully along all the edges with your fingers, cut the top with a knife in several places and brush with the egg.
Place the salmon in puff pastry in a baking tin lined with baking paper. Put the tin in an oven preheated to 200 degrees Celsius for an hour, a maximum of one hour and 10 minutes. Serve the baked salmon with green beans and the dill sauce.
Good to know when making salmon in puff pastry.
I normally do not remove the skin from the salmon, hence I grill it for a while beforehand. Of course, you can go for skinless salmon, in which case there is no need for grilling it.
There should be enough salmon to cover the puff pastry almost completely.
Do you like dishes with salmon? If so, try our recipe for Smoked salmon sandwich spread.
