John Myers
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Salmon in Puff Pastry
The perfect salmon in puff pastry recipe with a picture and simple step-by-step instructions.
Salmon in leaves:
- 1 role Puff pastry
- 4 Salmon fillets
- 300 g Spinach leaves, TK
- 1 Clove of garlic
- 1 handful Roasted onions
- 1 tbsp Olive oil
- 300 g Feta
- 1 Egg
- Salt pepper
- Nutmeg
Warm Tomato Salad:
- 1 Onion
- 500 g Cherry tomatoes
- 1 bunch Chives
- 2 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- Salt pepper
- Sugar
Salmon in puff pastry:
- Let the spinach thaw. Peel and finely dice the clove of garlic.
- Heat the oil in a pan and sweat the spinach in it. Mix in the finely diced garlic and season with salt, pepper and nutmeg. Let the spinach cool and stir in the fried onions.
- Divide the puff pastry roll into four equal-sized rectangles. Score the lower half of the puff pastry rectangle so that a grid is created (see pictures).
- Distribute the cooled spinach evenly on the top half of the puff pastry rectangles. Cut the feta into small sticks and place on the spinach.
- Put one salmon fillet on each, salt and pepper. Beat the puff pastry lattice over the salmon fillet and lightly press the edges.
- Beat the egg and coat the puff pastry lattice with it.
- Bake in a preheated oven at 180 ° C for about 25 minutes.
Lukewarm tomato salad:
- Peel and finely dice the onion. Halve the tomatoes. Rinse the chives and cut into fine rolls.
- Heat the oil in a pan and sweat the onion cubes in it until translucent. Add tomatoes and heat.
- Season to taste with salt, pepper and sugar, stir in the balsamic vinegar and fold in the chives.
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