Salmon en Croute

40 mins
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. 2Preheat oven to 180C fan forced (200C conventional). Line a large oven tray with baking paper.
  3. 3Preheat oven to 180C fan forced (200C conventional). Line a large oven tray with baking paper.
  4. 4Heat oil in a large frying pan on medium high.
  5. 5Heat oil in a large frying pan on medium high.
  6. 6Heat oil in a large frying pan on medium high.
  7. 7Cook onion for 3-4 mins, until softened. Season with salt and white pepper.
  8. 8Cook onion for 3-4 mins, until softened. Season with salt and white pepper.
  9. 9Cook onion for 3-4 mins, until softened. Season with salt and white pepper.
  10. 10Add spinach and cook, stirring for 1-2 mins until wilted.
  11. 11Add spinach and cook, stirring for 1-2 mins until wilted.
  12. 12Add spinach and cook, stirring for 1-2 mins until wilted.
  13. 13Transfer to a large bowl and allow to cool slightly. Pour off any excess liquid.
  14. 14Transfer to a large bowl and allow to cool slightly. Pour off any excess liquid.
  15. 15Transfer to a large bowl and allow to cool slightly. Pour off any excess liquid.
  16. 16Stir in cream cheese until well combined.
  17. 17Stir in cream cheese until well combined.
  18. 18Stir in cream cheese until well combined.
  19. 19Stir in lemon zest and refrigerate until needed.
  20. 20Stir in lemon zest and refrigerate until needed.
  21. 21Stir in lemon zest and refrigerate until needed.
  22. 22Trim any excess belly from salmon, then halve widthways into 2 equal sized pieces.
  23. 23Trim any excess belly from salmon, then halve widthways into 2 equal sized pieces.
  24. 24Trim any excess belly from salmon, then halve widthways into 2 equal sized pieces.
  25. 25Spread cream cheese mixture on one piece of salmon on topside.
  26. 26Spread cream cheese mixture on one piece of salmon on topside.
  27. 27Spread cream cheese mixture on one piece of salmon on topside.
  28. 28Top with other piece of salmon and sandwich together.
  29. 29Top with other piece of salmon and sandwich together.
  30. 30Top with other piece of salmon and sandwich together.
  31. 31Lay 1 sheet of puff pastry on a clean board.
  32. 32Lay 1 sheet of puff pastry on a clean board.
  33. 33Lay 1 sheet of puff pastry on a clean board.
  34. 34Carefully transfer salmon to the centre of the pastry.
  35. 35Carefully transfer salmon to the centre of the pastry.
  36. 36Carefully transfer salmon to the centre of the pastry.
  37. 37Brush edges with some egg wash, then top with the other pastry sheet.
  38. 38Brush edges with some egg wash, then top with the other pastry sheet.
  39. 39Brush edges with some egg wash, then top with the other pastry sheet.
  40. 40Press edges to seal, then trim excess pastry around the parcel with a pastry cutter.
  41. 41Press edges to seal, then trim excess pastry around the parcel with a pastry cutter.
  42. 42Press edges to seal, then trim excess pastry around the parcel with a pastry cutter.
  43. 43Brush top with remaining egg wash, then use a teaspoon to imprint top with a scale pattern.
  44. 44Brush top with remaining egg wash, then use a teaspoon to imprint top with a scale pattern.
  45. 45Brush top with remaining egg wash, then use a teaspoon to imprint top with a scale pattern.
  46. 46Sprinkle top with some sea salt then bake for 40 mins, until golden and puffed.
  47. 47Sprinkle top with some sea salt then bake for 40 mins, until golden and puffed.
  48. 48Sprinkle top with some sea salt then bake for 40 mins, until golden and puffed.
  49. 49Allow to rest for 5 mins, then slice and serve with lemon wedges and a side salad.
  50. 50Allow to rest for 5 mins, then slice and serve with lemon wedges and a side salad.
  51. 51Allow to rest for 5 mins, then slice and serve with lemon wedges and a side salad.

Ingredients

  • 1 tbs extra virgin olive oil
  • 1 tbs extra virgin olive oil
  • 1 tbs extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 red onion, finely chopped
  • 1 red onion, finely chopped
  • 280 g baby spinach
  • 280 g baby spinach
  • 280 g baby spinach
  • 250 g cream cheese
  • 250 g cream cheese
  • 250 g cream cheese
  • 2 sheets frozen puff pastry, thawed
  • 2 sheets frozen puff pastry, thawed
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, beaten
  • 1 egg, beaten
  • 1 egg, beaten
  • 2 zest of lemons
  • 2 zest of lemons
  • 2 zest of lemons
  • 0.5 cup basil leaves
  • 0.5 cup basil leaves
  • 0.5 cup basil leaves
  • 1 side salmon, skinned and boned
  • 1 side salmon, skinned and boned
  • 1 side salmon, skinned and boned
  • 1 lemon wedges
  • 1 lemon wedges
  • 1 lemon wedges
  • 1 salad
  • 1 salad
  • 1 salad

Equipment

large frying panlarge bowlpastry cutterovenbaking paperpastry brushknifespoongrater