Salmon en Croute #recipe

By Andy Cooks · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C fan-forced (200°C conventional). Line a large oven tray with baking paper.
2. Heat the olive oil in a large frying pan over medium-high heat. Cook the chopped red onion for 3–4 minutes until softened. Season with salt and white pepper.
3. Add the spinach and stir for 1–2 minutes until wilted.
4. Transfer to a large bowl to cool slightly and pour off any excess liquid.
5. Stir in the cream cheese until well combined, then stir in the lemon zest. Refrigerate until needed.
6. Trim any excess belly from the salmon and cut it widthways into 2 equal pieces.
7. Spread the cream cheese mixture over the top of one salmon piece. Top with the other piece and press together like a sandwich.
8. Lay one puff pastry sheet on a clean board and place the salmon in the centre.
9. Brush the edges with egg wash, cover with the second pastry sheet, press the edges to seal, and trim the excess pastry with a cutter.
10. Brush the top with the remaining egg wash, mark a scale pattern with a teaspoon, and sprinkle with sea salt.
11. Bake for 40 minutes until golden and puffed.
12. Rest for 5 minutes, then slice and serve.

Summarized from Andy Cooks's video. Watch it for the details.

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OnionEggLemonRed onionSpinachCream cheeseSalmonPuff pastry