Salmon en Croute

40m
Serves 2
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Directions

  1. 1Preheat oven to 180C fan forced (200C conventional). Line a large oven tray with baking paper.
  2. 2Heat oil in a large frying pan on medium high.
  3. 3Cook onion for 3-4 mins, until softened. Season with salt and white pepper.
  4. 4Add spinach and cook, stirring for 1-2 mins until wilted.
  5. 5Transfer to a large bowl and allow to cool slightly. Pour off any excess liquid.
  6. 6Stir in cream cheese until well combined.
  7. 7Stir in lemon zest and refrigerate until needed.
  8. 8Trim any excess belly from salmon, then halve widthways into 2 equal sized pieces.
  9. 9Spread cream cheese mixture on one piece of salmon on topside.
  10. 10Top with other piece of salmon and sandwich together.
  11. 11Lay 1 sheet of puff pastry on a clean board.
  12. 12Carefully transfer salmon to the centre of the pastry.
  13. 13Brush edges with some egg wash, then top with the other pastry sheet.
  14. 14Press edges to seal, then trim excess pastry around the parcel with a pastry cutter.
  15. 15Brush top with remaining egg wash, then use a teaspoon to imprint top with a scale pattern.
  16. 16Sprinkle top with some sea salt then bake for 40 mins, until golden and puffed.
  17. 17Allow to rest for 5 mins, then slice and serve with lemon wedges and a side salad.

Ingredients

  • 1 tbs extra virgin olive oil
  • 1 red onion
  • 280 g baby spinach
  • 250 g cream cheese
  • 2 sheets frozen puff pastry
  • 1 egg
  • 2 lemon zest
  • 0.5 cup basil leaves
  • 1 side salmon
  • 1 lemon wedges
  • 1 salad

Equipment

large frying panlarge bowlpastry cutterovenbaking paperpastry brushspoonknife