Salmon with Spinach in Puff Pastry

You are probably familiar with the famous Beef Wellington. Today, we present its fish version. A salmon fillet on a bed of creamy spinach, wrapped in puff pastry, is a true holiday delicacy.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Butter, unsalted

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 150 g Spinach, raw

  • pieces Salt, table

  • 40 g Breadcrumbs, dried

  • 100 g Cheese, creamy

  • 2 spoons Thyme, raw

  • 1 spoon Carp, soaked

  • pieces Lemon zest, fresh

  • 4 pieces Fish, salmon

  • 2 piece Dough, puff

  • 1 piece Egg, fresh

Steps

  1. Preheat the oven to 220 degrees Celsius. Line a baking tray with parchment paper.

  2. Peel and finely chop the onion and garlic. If the spinach leaves are large, roughly chop them.

  3. Melt butter in a pan and sauté the onion. Once it starts to color, add the garlic and a minute later, the spinach. Season with salt and pepper, and cook just until the spinach wilts. Remove from heat.

  4. Mix breadcrumbs, cream cheese, chopped dill, chopped capers, and grated lemon zest into the spinach. Stir well.

  5. Remove the skin from the salmon fillets and season both sides with salt. Place each fillet on half of the puff pastry, spread a quarter of the creamy spinach mixture over it, then wrap it up and score the top of the pastry. Watch the process in the attached video.

  6. Brush the wraps with beaten egg, then bake for 20 minutes until nicely browned.

Nutrition Information (Per 100g)

  • Calories: 240.04 kcal
  • Fat: 9.31 g
    • Saturated Fat: 2.65 g
  • Carbohydrates: 25.64 g
    • Sugars: 0.4 g
  • Protein: 11.2 g
  • Fiber: 0.67 g