Salmon en Croute with Spinach and Goat Cheese

Step 1: Prepare Garlic

Finely chop the garlic cloves.

Step 2: Dice Onion

Finely dice the small onion.

Step 3: Chop Fresh Dill

Finely chop the fresh dill.

Step 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.

Step 5: Wilt Spinach

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

Step 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.

Step 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.

Step 8: Prepare Puff Pastry

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

Step 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.

Step 10: Add Salmon

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

Step 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.

Step 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).

Step 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.

Step 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.

Step 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.

• Ensure the spinach is thoroughly drained to prevent the pastry from becoming soggy.

• Do not overfill the puff pastry to ensure it seals properly and bakes evenly.

• Score the pastry lightly to create a decorative pattern and allow steam to escape during baking.

• Substitute salmon with other firm white fish like cod or halibut.

• Experiment with different cheeses such as feta or ricotta for a different flavor profile.

• Add other herbs like parsley or chives to the cheese mixture for added aroma.