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