Total time · 50 min
Salmon and Spinach Puff Pastry
A Quebec-style salmon and spinach puff pastry that highlights Puff pastry and Salmon (fillet, skinless).
- Prep
- 25 min
- Cook
- 25 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~609 kcal per serving partial estimate
- Ingredient value
- ~$16.32 partial estimate; 7 of 10 ingredients estimated
Ingredients
- 400 g Puff pastry
- 500 g Salmon (fillet, skinless)
- 300 g Spinach
- 1 piece Shallot
- 20 g Butter
- 2 tbsp Dill (fresh, chopped)
- 1 piece Lemon (zest and juice)
- 1 piece Egg (yolk, for glazing)
- to taste Salt
- to taste Pepper
Directions
- 8 min
Sauté the sliced shallot in the butter, add the spinach and wilt it, then drain it well.
- 7 min
Roll out the puff pastry, place the salmon fillet in the centre, season with salt and pepper and cover with the spinach, dill, zest and a drizzle of lemon juice.
- 6 min
Fold the pastry over the salmon, seal the edges and brush with the beaten egg yolk; Check that the internal temperature reaches 158 °F (70 °C).
- 24 min
Bake at 400 °F (400 °F (200 °C)) until the pastry is golden and crisp.
- 5 min
Let rest, slice and serve.