John Myers
Salmon in Puff Pastry with Spinach
The perfect salmon in puff pastry with spinach recipe with a picture and simple step-by-step instructions.
- 1 packet Puff pastry roll
- 400 g Salmon fresh
- 1 piece Diced shallot
- 2 piece Clove of garlic
- 50 Milliliters Water
- 100 g Herbal cream cheese
- 160 g Young spinach fresh
- 2 tbsp Breadcrumbs
- 25 g Freshly grated Parmesan
- Finely chop the shallot and garlic and sauté in 1 tablespoon butter until translucent. Deglaze with 50 ml of water, add the cream cheese, spinach, breadcrumbs, Parmesan and stir everything into a creamy mixture. Season to taste with salt and pepper.
- Spread out the puff pastry roll, cut in half. Season 200 g of salmon to taste and place in the middle of the puff pastry pieces. Top with the spinach mixture.
- Whisk the egg and brush the puff pastry with it so that the packet holds together nicely. Place the puff pastry over the salmon and press down a little. Brush the outside with egg and scratch the top with a knife.
- Bake in the oven at 180 degrees for 25-30 minutes. Good Appetite!
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