Salmon in puff pastry is a quick and delicious dish that you can make every day, but it is also ideal for celebrations such as Christmas, Easter or birthdays.
It is just as delicious in summer as a light main meal together with a fresh, crunchy salad.
The preparations are done quickly and after just 20 minutes in the oven, the delicious food is already on the table.
The list of ingredients for salmon in puff pastry is pleasantly short, so you don’t have to throw yourself into great expense and effort to cook the great puff pastry pockets.
Which puff pastry is suitable for salmon in puff pastry?
You can use fresh puff pastry from the refrigerated section. This is available in every supermarket and also at discounters.
Puff pastry is also available frozen.
Frozen puff pastry must be thawed before use.
In general, the following applies to puff pastry:
It should always be processed as cool and quickly as possible.
Don’t roll out or knead the finished puff pastry any further, because then it can happen that it no longer rises properly in the oven.
Which salmon do you use for salmon in puff pastry?
For this recipe you can use either freshly caught salmon from the fish counter or frozen salmon.
Frozen salmon must be thawed before use.
Salmon in puff pastry. Read more Grilled or pan fried Greek lamb chops
Salmon in puff pastry
In total time 35 mins
- 1 roll of puff pastry. About 275g
- 2 salmon fillets each 150g frozen or fresh
For the filling:
- 1 onion
- 1 spring onion optional
- ½-1 clove of garlic depending on size
- 100 grams of cream cheese
- 300 g spinach leaves
- salt to taste
- Black pepper to taste
- 1 tsp dill
- 1 egg
- 1 tbsp oil
And that’s how it’s done
- Preheat the oven to 200 degrees top and bottom heat.
- Wash the salmon fillets, pat dry with kitchen paper and season all over with salt and black pepper.
- In a small bowl, stir together the cream cheese, garlic, dill, salt, and black pepper.
- Whisk the egg in a small bowl.
- Defrost the spinach leaves and press out the excess liquid through a sieve. Then set aside.
- Peel and press the garlic.
- Peel, halve and finely dice the onion.
- In a pan, first sauté the onion, spring onion and garlic, adding 1 tablespoon of oil.
- When the onions are translucent, add the spinach.
- Fry over low heat for 1 to 2 minutes, then remove from heat and allow to cool.
- Unroll the puff pastry, then cut it in half across to make 2 equal rectangles.
- Now place 1 salmon fillet on each of the two halves of the puff pastry.
- Cover the salmon fillets generously with the cream cheese mixture.
- Then spread the spinach leaves on top
- Brush the edges of the puff pastry with the beaten egg.
- Then fold the puff pastry over and press down the edges with a fork.
- Poke a few holes in the top of the puff pastry with a fork or score the top several times with a sharp knife.
- Note: The holes or cuts are made so that the steam can escape and the puff pastry packet does not burst.
- Brush the top of the puff pastry with the remaining beaten egg.
- Then bake in the preheated oven on the middle shelf for about 20 minutes until the top of the puff pastry is golden brown.
- Allow to cool slightly after baking and then serve immediately.
- Enjoy your meal!