Salmon in Puff Pastry
Quick answer
- Total time
- 55 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
A whole salmon fillet goes into puff pastry with a filling of cream cheese, spinach, dill and lemon zest, and comes to the table in thick slices.
Read more
The Dijon-laced cream cheese seasons the fish and also keeps its juices from soaking into the pastry. Ten minutes in the fridge before baking firms the butter again, and the layers separate more clearly in the oven.
Ingredients
Instructions
- 1
Preheat the oven to 200C so it is fully hot before the pastry goes in.
Pat the 600 g salmon fillet dry on the top, sides, and bottom, pressing gently so no surface moisture remains.
- 2
Wilt the 120 g spinach briefly in a pan just until it collapses and turns glossy.
Let it cool enough to handle, squeeze out as much liquid as possible, then chop it finely so the filling stays firm.
- 3
In a bowl, loosen the 120 g cream cheese with 1 tablespoon Dijon mustard, dill, lemon zest, salt, and pepper first.
Fold in the chopped spinach last, mixing until the filling is thick and spreadable, not loose.
- 4
Roll out the 500 g puff pastry and spread a thin layer of filling in the center where the salmon will sit.
Place the salmon on top, spread the remaining filling over it, and keep the pastry edges clean for sealing.
- 5
Wrap the pastry snugly around the salmon and place it seam side down so it holds its shape.
Press the edges closed, make shallow cuts on top for steam, then brush evenly with beaten egg.
- 6
Chill the assembled parcel for 10 minutes before baking so the butter in the pastry firms up again.
Bake for 25-30 minutes until deeply golden and puffed, rest for 5 minutes, then slice thickly and serve.
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