Description
Salmon En Croute is an elegant and delicious dish featuring tender salmon fillets wrapped in golden, flaky puff pastry with a creamy spinach and dill filling. This recipe is perfect for a special dinner, combining rich flavors and textures in just 40 minutes.
Ingredients
Scale
Salmon En Croute
- 2 salmon fillets (skinless, about 6 oz each)
- 1 sheet puff pastry (thawed if frozen)
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 cup fresh spinach (chopped)
- 1/4 cup cream cheese (softened)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill (chopped, or 1 tsp dried dill)
- 1 egg (beaten, for egg wash)
- Salt and pepper (to taste)
- Lemon wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the salmon en croute.
- Sauté Vegetables: In a skillet, melt butter over medium heat. Add finely chopped onion and minced garlic, sautéing for 4-5 minutes until softened. Add chopped spinach and cook until wilted. Remove from heat and allow to cool slightly.
- Prepare Filling: In a mixing bowl, combine softened cream cheese, Dijon mustard, fresh dill, and the cooled spinach mixture. Season with salt and pepper to taste and stir to combine thoroughly.
- Prepare Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface and cut it into two equal pieces, large enough to wrap each salmon fillet completely.
- Assemble Salmon Parcels: Place one salmon fillet in the center of each puff pastry piece. Season the salmon with salt and pepper, then spread the cream cheese and spinach mixture evenly over each fillet.
- Wrap Salmon: Fold the puff pastry over the salmon to fully encase it and press the edges together to seal. Use a fork to crimp the edges securely. Place the wrapped salmon parcels on a baking sheet lined with parchment paper.
- Apply Egg Wash: Brush the top and sides of each pastry parcel with the beaten egg to ensure a golden, shiny crust when baked.
- Bake: Bake the parcels in the preheated oven for 20-25 minutes or until the puff pastry is golden brown and crispy.
- Rest and Serve: Allow the salmon en croute to rest for a few minutes after baking. Serve warm with lemon wedges to enhance the flavors.
Notes
- Ensure the spinach mixture is cooled before adding to cream cheese to prevent melting the cheese.
- Use skinless salmon fillets for easier wrapping and a better texture inside the pastry.
- Chilling the assembled parcels before baking can help keep the pastry crispier.
- Serve with a light salad or steamed vegetables for a complete meal.
