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