Ingredients
Equipment
Method
- Prepare the salmon: Pat it dry with paper towels to remove excess moisture. Season generously with salt and pepper.
- Create the filling: Mix the sautéed spinach, crème fraîche, dill, and shallot in a small bowl. Season lightly.
- Assemble the pastry: On a lightly floured surface, roll out the puff pastry slightly. Place the salmon in the center. Spread the filling evenly over the top.
- Wrap it up: Fold the pastry over the salmon, ensuring it's completely enclosed. Press the edges together firmly to seal, then use a fork to crimp the edges for a decorative touch and extra security. Brush with egg wash. Chill for 15-20 minutes.
- Bake: Preheat oven to 400°F (205°C). Bake the wrapped salmon on a parchment-lined sheet for about 25-35 minutes, or until the pastry is golden brown and a skewer inserted into the thickest part of the salmon comes out warm.
- Rest and serve: Let the Salmon en Croute rest for about 10 minutes before slicing. This allows the juices to redistribute. Serve with your favorite sides and a simple sauce.
Notes
For best results, use high-quality salmon and all-butter puff pastry.
If you don't have crème fraîche, you can substitute with mascarpone, Greek yogurt, or cream cheese.
Feel free to get creative with the filling! Try different herbs, vegetables, or cheeses.
To prevent soggy pastry, make sure the filling is not too wet.
Let the Salmon en Croute rest before slicing to ensure a moist and flavorful result.
If you don't have crème fraîche, you can substitute with mascarpone, Greek yogurt, or cream cheese.
Feel free to get creative with the filling! Try different herbs, vegetables, or cheeses.
To prevent soggy pastry, make sure the filling is not too wet.
Let the Salmon en Croute rest before slicing to ensure a moist and flavorful result.