Step-by-Step Instructions

1. 1.Prepare Garlic

   Finely chop the garlic cloves.

2. 2.Dice Onion

   Finely dice the small onion.

3. 3.Chop Fresh Dill

   Finely chop the fresh dill.

4. 4.Sauté Garlic and Onion

   Add olive oil to a heated pan. Add the finely chopped garlic and diced onion, then cook until softened and fragrant. Remove from the pan and set aside.

5. 5.Wilt Spinach

   Add a little more olive oil to the pan. Add the fresh spinach and cook until it has wilted.

6. 6.Drain Spinach

   Once the spinach has wilted, transfer it to a sieve and drain any excess water. Press gently with a spoon to remove as much liquid as possible.

7. 7.Prepare Cheese Mixture

   In a clean bowl, combine the crumbled goat cheese, softened cream cheese, grated Parmesan cheese, chopped fresh dill, and the cooked garlic and onion. Mix well until all ingredients are thoroughly combined.

8. 8.Prepare Puff Pastry

   Carefully open and unroll the puff pastry sheet. Using a knife, divide the puff pastry into two equal parts.

9. 9.Spread Cheese Mixture

   Take one half of the puff pastry. Spread half of the cheese mixture evenly over the center of the pastry, leaving a border around the edges.

10. 10.Add Salmon

    Season one salmon fillet with salt and pepper. Place the seasoned salmon fillet on top of the cheese mixture.

11. 11.Add Spinach and Seal Pastry

    Place half of the drained, wilted spinach on top of the salmon. Carefully fold the puff pastry over the salmon and filling, sealing the edges tightly to create a neat parcel. Repeat steps 9-11 for the second salmon fillet and remaining ingredients.

12. 12.Score Pastry

    Transfer the assembled salmon en croute parcels to a baking tray lined with parchment paper. Using a sharp knife, lightly score the top of the pastry in a decorative pattern (e.g., diagonal lines).

13. 13.Egg Wash

    Crack the egg into a small bowl and beat it lightly to create an egg wash. Brush the egg wash evenly over the entire surface of the puff pastry.

14. 14.Bake

    Bake in a preheated oven at 200°C (392°F) for 20-25 minutes, or until the puff pastry is golden brown and puffed.

15. 15.Serve

    Remove the salmon en croute from the oven. Let it rest for a few minutes before slicing and serving. Garnish with fresh parsley or lemon wedges if desired.