Begin at the side with less dough and fold over as if wrapping a package. Place the salmon in large baking pan, pour the white wine over the salmon, cover and bake for 1 hour. . Add salmon, cover, reduce heat to low, and cook until slightly opaque but still pink on inside, about 3 minutes. Cut each into six equal pieces. YEP. Splash over some white wine and dot over the remaining butter. 3.5 ounces of salmon fillet, sliced 1 cup cheddar, shredded 1 egg, whisked How to Cook Salmon in Puff Pastry Preheat the oven to 380F/190C. Roll the puff pastry (in the small width so that you get a thin and long log). Set aside to cool. Bake the pie for about 30-35 minutes, or until golden-brown. Divide the salmon mix between the two circles leaving a 1/2-inchborder. Finely chop the shallots and fry until soft and golden-brown. 12 ounces (320 grams) puff pastry, ready rolled All-purpose flour, for dusting 1 lime, unwaxed, washed 2 (6-ounce/180 grams) salmon fillet pieces 1 teaspoon sumac 1 teaspoon grated fresh ginger 2 tablespoons cilantro leaves, finely chopped 1 pinch sea salt 1 pinch freshly ground black pepper 4 tablespoons sour cream 1 large egg, beaten Place two circles of puff pastry onto a greased baking sheet and brush with beaten egg. This savory vegetable strudel filled with spinach, mushroom, and silken tofu looks beautiful arrayed in slices on a serving platter. This Easy Smoked Salmon Puff Pastry Tart is a delicious appetizer or brunch recipe made with frozen puff pastry and Traditional Smoked Wild Alaskan Sockeye Salmon. As always, all opinions are 100% my . Place a piece of salmon on each piece of pastry and top with of the Dijon and herb mix, then turn over. Spread the pesto on the salmon fillets, and top with remaining spinach. Break the salmon into small pieces and combine it with the sour cream, onion, garlic and dill, and mix until all the ingredients are well-combined. Wrap the sides of the pastry and seal both ends. Line a baking tray with parchment. Use a knife to cut the sheet into 9 equal squares. directions Preheat oven to 350 degrees. 3. Place the salmon fillets. Preheat oven 410F (210C). Add a little at a time. Remove the salmon from the pan and allow it to cool. You need enough pastry to wrap each fillet in it. Remove from the heat and leave to cool. They can be eaten hot with extra sour cream and a slice of lime, or leave to go cold. If you decide not to use any of these, please note that the pastry will come out paler this is completely fine as long as it is nicely puffed and flaky. Just make sure that if you are using a fillet, that you remove the skin and flake the fish, or cut into small pieces before starting the recipe. Roll out puff pastry on a lightly floured surface into a rectangle approximately 12 by 15 inches. Then turn fish over where the pesto is on the bottom facing the puff pastry. Pinch the edges together with your finger and thumb to seal and to create a decorative finish. Unroll a pastry sheet on a lightly floured surface. Season and set aside. Keep reading Season the salmon fillets with salt, garlic powder, and onion powder. Continue by adding the cream and cook as directed above. Salmon in puff pastry recipe Serves 4 2 tablespoons olive oil 2 tablespoons butter 3 - 4 large leeks, white part only 1/2 cup white wine 4 cloves garlic, minced 1 teaspoon grated lemon zest 1/2 teaspoon salt 1/2 teaspoon white or black pepper 1/2 teaspoon Dijon mustard 1/4 teaspoon thyme dash of cayenne pepper (optional) You can substitute fresh dill with fresh chives. Start by spreading the cream cheese on the puff pastry. Fold the corners of the pastry up over the salmon and press to seal. One of the best things about this recipe is that it can be assembled up to 12 hours in advance! What makes this salmon pie recipe special It doesn't require any side dishes. In a small bowl, mix together cream cheese, chopped dill and lemon juice (optional). Place one salmon fillet on a diagonal across a puff pastry square. It tastes great and only takes a few minutes to put it all together! What makes this lovely fish so great to cook with is it marries beautifully with so many flavors, and is especially good with the ones here in this Asian-style salmon pasty. Divide the filling along the middle of each piece, brush borders with beaten egg, then fold up and seal. Season with freshly ground black pepper. Serve slices of the salmon en crote with the soured cream on the side. Once the pasties are cooked, remove from the oven. Line baking sheet with parchment paper. Season your salmon. Shred cheese. Add the sliced mushrooms to the shallots and fry until just cooked. This is a combination of salmon, cream cheese, lemon juice, chives and black pepper. Salt & pepper to taste. His recipes are always so . Which is delicious in itself. This will stop it from rising too much in the oven. Your email address will not be published. Carefully unroll the puff pastry onto a work surface dusted lightly with flour. Salmon En Croute (or Salmon Pasty!) Cut out a 1/4-inch circle into the center of the two remaining pastry discs, then gently stretch over the filling to meet the bottom one. Delicious, well suited for parties, and easy to prepare! Gently roll out the dough to a thickness of about 1/2 cm. Gently mix. Brush the beaten egg on the sides of the pastry. Line a baking sheet with parchment paper. Then bake it, until the puff pastry is golden and crisp. Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. Unfold pastry on a lightly floured surface; roll into a 17x12-inch rectangle. cream cheese, fresh parsley, fresh lemon juice, frozen puff pastry and 5 more . Meanwhile, preheat the oven to 400 F/200 C. Remove the pasties from the refrigerator. Smoked Salmon Puff Pastry Bites Eat Well 101. egg, salt, puff pastry, lemon zest, ground pepper, cream cheese and 2 more. A pasty is such a great dish as it is wonderfulfresh from the oven, but equally excellent served cold in a lunch box or as a hand-held snack. Reserve the trimmings and place in layers that can be rolled out to make the decoration later. Take puff pastry and fold the long sides in first so they overlap each other. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Please note that you might need more/less pastry as your salmon pieces might be bigger/smaller. All rights reserved. ** Nutrient information is not available for all ingredients. Sprinkle with parsley, thyme, salt . Roll out pastry sheets, using a rolling pin, into 20- x 24-inch sheets; cut each sheet in half. Roll out the pastry sheet just about an inch longer on each side and cut into 4 portions. Cover with a layer of pesto then cover with the second puff pastry. So GOOD. Cut each into two 10x6-in. Chop the onions and garlic. 1 tablespoon water. You can make them plate-sized, as is shone here, tinier for smallhands, or bigger for cutting and slicing large pieces for your guests if you're throwing a dinner party. Directions Heat the oven to 400F. Spread 2 tablespoons spinach dip over each salmon fillet, then evenly sprinkle with cheese. Trim any excess pastry from the ends, then fold the ends on top. Stir together until combined. Preheat oven to 400 Fahrenheit/200 Celsius. Place the puff pastry squares on a lined baking sheet. Raise the oven temperature to 400F. Bring pastry corners up around . Arrange the smoked salmon crosswise down the center one-third of pastry to within 1 inch of top and bottom edges. Warm the oil in a small non-stick pan and, when it is hot, saut the onion and garlic over a medium-high heat, stirring, until it has begun to soften. The crispy top consists of light and delicious puff pastry. Easy Smoked Salmon Puff Pastry Tart Coley Cooks. What are Smoked Salmon Appetizers? Step-by-Step Instructions Step 1 | Make the spinach and cream cheese filling Melt butter, and saute onions and garlic until fragrant, about 2 minutes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Ingredients 2 Cuts Cuts of Salmon The bigger the better 1/2 tbsp Dijon Mustard 1 tbsp Fresh Lemon Juice 1 sheet Puff Pastry Garlic Powder Onion Powder Salt, Pepper 40 g Parmesan Cheese 1 Egg Yolk 150 g Spinach 15 g Butter Instructions Your first step must be to spice the salmon cuts. This elegant dish of seasoned salmon is placed on a bed of cheesy sauted spinach and wrapped into puff pastry and baked to crunchy perfection. You're going to need a generous amount of puff pastry to make this showstopping salmon centrepiece. 1 tablespoon Unsalted Butter , melted 1 tablespoon Milk Cook Mode Prevent your screen from going dark Instructions Preheat oven to 400 Fahrenheit/200 Celsius. Directions. Add cream cheese and cook until softened and somewhat melted. With the shorter edge in front of you, spoon 1/4 of the rice and spinach mixture on the lower half of the pastry, leaving a 1-inch (2-cm) border around the edges. Using a coffee spoon, or a tiny funnel, pour a teaspoon of sour cream through the central hole of each pastry -if the filling is blocking the hole, ease away using the end of a spoon- then brush each pasty generously with beaten egg. Stir to combine. If you would like to read more about the difference between the two, here is an interesting article: Butter and milk can be substituted with egg or omitted completely. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. If you can, try buying wild salmon. Brush the top of the pie with egg wash (1 egg white mixed with 1 teaspoon water) and bake it for approximately 1 hour or until the top has begun to lightly brown. Remove skin from salmon and place a fillet in center of each of those pieces. fish stock, puff pastry, chestnut mushrooms, salmon fillet, spinach and 5 more. Preheat the oven at 450F. With a knife mark then cut the trunk and triangular shape of the tree. Add the spinach, salt, and pepper, cooking until spinach is wilted. Meanwhile, make the soured cream. Slather 2 Tablespoons of pesto of any type or any other topping you may feel is delicious on both sides of the fish and place in the center. Place a salmon fillet in the center of each rectangle. To make these, simply spread some cream cheese on top of the pastries once they have come out of the oven and cooled slightly. If there is skin on one side, make sure you cut that off. Peel, finely slice and add the garlic. In a small bowl whisk together egg and milk to make an egg wash. Set aside. Transfer the salmon a baking sheet lined with parchment paper, brush with egg wash and bake at 390 degrees Fahrenheit for 25-30 minutes. Top each with 1 salmon piece. Finely grate in the lemon zest, then cook for 10 minutes, or until softened, stirring regularly. Mix melted butter with milk and brush this over each puff pastry pocket. Place the salmon slices and dill on top of the rice (discard the juices from the bowl). Sprinkle with mozzarella. In the middle of puff pastry, place bacon, mushroom, salmon and mushroom again. STEP 3. Cut pastry sheet into 4 equal sized pieces. Season the salmon fillets with salt, garlic powder, and onion powder. Season salmon fillets on both sides with salt and pepper. Season fish with salt and pepper, add another layer of fennel, orange and lemon slices. Add spinach, breadcrumbs, and parmesan. Set salmon atop rice. Top each bottom side of salmon with a layer of of the spinach and gently set in place with your hands. Coat work surface with flour. Cut the pastry sheet into 3 equal strips, using the . Roll out the pastry into 4 squares and place on the baking sheets. And then within minutes, these adorable little pastries will be ready to go! Prick the pastry circles thoroughly with a fork. Bake for 12-15 minutes until golden brown and the cream cheese starts to brown slightly. Dust pastry lightly with flour and, using a rolling pin, roll pastry into a 14-inch square. Drizzle over the olive oil, then season with freshly ground black pepper and gently combine. 1 egg. Bake the salmon until pastry is puffed and golden brown, about 40-45 minutes. Stir the crme frache, lemon zest and black pepper in a small bowl. Reserve. Add the garlic and onions, cooking until translucent. Pat each salmon fillet dry with paper kitchen towels and season with salt and pepper and set aside. Oven: Preheat the oven for 10 to 15 minutes at 400F (204C). rectangle. Pepperidge Farm Puff Pastry has long been a staple in helping home cooks and hostesses create savory appetizers, stylish entrees and sweet flaky desserts. Then add a piece of smoked salmon or two on top, along with a sprinkling of your favorite herbs or capers or such. In a pan over medium heat, melt butter. Use a rolling pin to even out the creases. Method Preheat the oven to 220C/425F/gas 7. On a clean, floured surface, roll out the smaller piece of pastry into a rectangle about 20cm x 28cm/8in x 11in. Place the frozen puff pastry baskets on parchment paper or greased foil and put them on a tray. (Just make sure that you are following the guidelines for refrigerating leftovers, as you don't want to make yourself sick from improper storage.). An excellent blend of salmon, pesto, spinach and puff pastry. Arrange the slices of smoked salmon on the cream cheese. Roll out 1 pack of the puff pastry on a lightly floured surface to a rectangle measuring 38cm x 20cm (roughly 5cm longer than the length of the salmon and 5cm wider). Heat the oil in a heavy saute pan over medium-high heat. If you have extra puff pastry, you can make decorative shapes on the top of the pie. Preheat oven to 180C. Drizzle the salmon with the lemon juice. It should be large enough to cover the mixture and the cooked pastry with a little room to spare. In a medium-sized bowl, add the cream cheese, smoked salmon and dill. Add the lime zest, Sumac, ginger and 1 tablespoon of the cilantro to the salmon. For the filling, heat half of the butter in a frying pan until foaming. Move salmon to a parchment lined baking sheet, seam side down and brush with remaining egg wash. Let the salmon sit for at least 15 minutes before serving and cutting. Pack of 4 Puff Pastry baskets with Salmon fillings. Prepare the base of the pie. Carefully trim the edges to form a neat rectangle. Mix together ricotta with pesto and seasoning and fold in the salmon. Follow the instructions on the puff pastry packaging for the temperature as well as the cooking time. Place on prepared baking sheet (short sides may extend over sides of sheet). The Best Salmon In Puff Pastry Appetizer Recipes on Yummly | Puff Pastry Buffalo Chicken Appetizer, Easy Puff Pastry Appetizer With Goat Cheese, Puff Pastry With Salmon, Feta And Spinach. Add 1 tablespoon of chopped dill and mix well. Salmon & Spinach Parcels Cafe Delites. They can be used to make the perfect salmon appetizer platter for any special occasion or holiday! Season to taste with salt and freshly ground black pepper. and flake canned salmon, removing obvious pieces of . Looking for the best dinner recipes? On a clean, floured surface, roll out the remaining pastry until it's slightly larger than the base. Using a rolling pin, gently lift and place the pastry over the salmon and trim off the corners of the raw pastry. 2. Spread a little garlic over top of the salmon. rectangles. Cut pastry sheets in half to make 2 rectangles per sheet. Throw the spinach on TOP of the salmon, then wrap the whole thing in puff pastry. Cut off one-third of the pastry. Remove salmon; let cool slightly. Transfer two pieces to a large baking sheet lined with parchment paper. In addition to the salmon, the filling contains sweet potato, spinach and a simple white sauce. Roll out pastry on a lightly floured surface until each piece is 40.5cm (16in) square. Transfer both salmon puff pastry pockets onto a baking tray lined with baking parchment. Zest the rind of the lime, then squeeze the juice into a small container and keep to one side. Using a round cutter, cut the pastry sheet into 12 (2-inch) circles. Divide the salmon mixture between the pastry squares in a square shape so that it is opposite to the pastry square. Place the salmon pieces into a bowl, check carefully to make sure there are no bones. Place a bed of thinly sliced fennel, season with salt and pepper then place fish on top. Stir until herbs are thoroughly mixed . Using a rolling pin, roll pastry into four pieces, each about 5 by 8 inches. Using a rolling pin to lift it, place the pastry rectangle onto a non-stick baking tray and prick all over with a fork. Salmon Wellington (Croquetts--four 6oz fillets) LindaKin. Cover with plastic wrap and store in the refrigerator until needed. Ingredients Pastry 4 cup of all-purpose flour (1 litre) lb (s) chilled unsalted butter, cut into small pieces (227 grams) 2 Tbsp of chilled vegetable shortening (90 ml) 1 tsp salt 12 Tbsp ice cold water (180 ml) Court Bouillon 8 cup cold water (2 litres) 2 cup dry white wine (500 ml) 1 cup coarsely chopped onions (250 ml) Puff Pastry with Salmon, Feta and spinach Kooking onion, puff pastry, salt, pepper, spinach, extra-virgin olive oil and 2 more Californian Puff Pastry Appetizer Vegan in the Freezer black pepper, red onion, black olives, salt, artichokes, coconut oil and 3 more Puff Pastry with Brie and Fig Jam Appetizer Cooking with Carbs Set aside and let cool. Pastry: Sift together flour and salt, cut in shortening with 2 knives until . Flour flat surface and roll out thawed pastry dough. While the salmon bakes, make the dijon dill sauce and refrigerate. Spread cream cheese mixture over and fold over the remaining pastry. Place bacon in pan and remove once it is cooked. (-) Information is not currently available for this nutrient. Squeeze over the lemon juice. Season the salmon with salt and pepper. Toss for a minute or 2. Place a salmon fillet in the middle of the two-third puff pastry. Turn salmon when the bottom one-third is cooked, allow one-third of the flipped side to cook. Pop the pasties back into the refrigerator to chill for 20 minutes. Make an egg wash by beating together the egg and salt in a bowl. Mix carefully without breaking up the salmon too much. Unfold puff pastry and roll it out thin-ish. Add 2 teaspoons of lime juice, the salt and pepper, and stir again. Place the salmon fillets into a bowl. Line baking sheet with foil. Roll out the first puff pastry on a baking sheet lined with parchment paper. Cut the pastry in half and place one fillet close to one of the edges (make sure there is enough left over for folding). Directions Preheat oven to 375 degrees F (190 degrees C). James Martin. Remove from the heat and leave to cool. Savory Spinach and Mushroom Strudel. Put 2 sheets of puff pastry on top of each other. 2. Happy Foods Tube | Privacy Policy | Affiliate Policy. 4 (6-8 ounces) salmon fillets, skinless; 2 sheets puff pastry; 2 cups frozen spinach, thawed and squeezed to remove excess water; Egg for egg wash; Sauce. You can use egg wash instead (1 egg should plenty for up to 4 pockets). Salmon, topped with creamy mixture of mascarpone and minced kale, then wrapped in flaky puff pastry and baked till golden. * Percent Daily Values are based on a 2000 calorie diet. Bring opposite corners of pastry over each fillet; pinch seams to seal tightly. Lower heat to 325F (165C) and bake for an additional 15 to 20 minutes until puff-pastry is flaky and golden brown. Season the salmon with salt and pepper. Place a spoonful of filling in the center of each square. Flake the cooked salmon into the mix. Salmon in puff pastry is a delicious meal that has a quick prep and requires only a few ingredients. water, rice, egg, garlic olive oil, onion, fresh parsley, boneless salmon fillets and 7 more. 2022 Warner Bros. Set aside until needed. Preheat the oven to 200C, gas mark 6. Cut each roll into 8-10 bite-size pieces, then place on a baking . Preheat oven to 375 degrees F (190 degrees C). The salmon I bought comes from a farm (unfortunately, there is no other option to buy in our local supermarket). Using a pastry brush, brush the whole pie with the beaten egg. Spread the sheet of puff pastry on a lightly floured surface. You don't want the filling to be too liquidy but you do want it moist. Once defrosted. Unfold the pastry sheet on a lightly floured surface. Unfold the pastry sheet on a lightly floured surface. Pass a rolling pin lightly over 2 or 3 times to seal the seams and lengthen slightly. Place in a 250 degree oven for 40 minutes Rest for 5 minutes. Sprinkle with salt and pepper. Take each piece of salmon and place about 1 tablespoon of pesto on top of each piece of fish. Spoon the mushroom mixture in the center of the pastry squares. Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through. Baklava Salmon (Salmon With Honey, Butter, Walnuts, and Mustard). Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, Spinach and Ricotta Puff Pastry Christmas Tree. Spoon scrambled eggs over salmon. Read about our approach to external linking. Add the mushrooms and cook until the liquid evaporates, about 3. Herb Coated Salmon in Puff Pastry. Prepare a baking sheet lined with parchment paper. use fish shaped vents. Beat egg and water; lightly brush over pastry edges. In a small bowl, mix together cream cheese, chopped dill and lemon juice (optional). Preheat oven to 400F. The first puff pastry was invented in 1540 by a chef by the name of Pantanelli during Catherine de' Medici's court. Heat olive oil in a skillet over medium-high heat. On a lightly floured surface, roll each pastry sheet into a 12x10-in. Remove from pan and put aside. Add the shallots and cook until translucent and fragrant, about 2 minutes. 2 tablespoons Dijon; 2 tablespoons mayonnaise; . Coat salmon with seafood seasoning. It is really up to you. Each salmon in puff pastry pocket is quite large once filled and baked, so it should feed 2 people. In a small bowl, combine parsley, basil, and butter. This recipe has been sponsored by Wild For Salmon. In a pan, on low to medium heat, pour the olive oil and saut the onion for 3-4 minutes then add the garlic. For a vegetarian version take a look at our Mushroom Wellington recipe. Season the garlic mash with salt. Mix the remaining sour cream with the remaining cilantro and a little lime juice to taste. Dap bacon dry with kitchen towel. Then cut strips as shown in the photos to form branches. Make filling: Combine feta cheese, smoked salmon, black pepper, and garlic in a large bowl. Roll and cut the thawed puff pastry into 4 pieces (1014) inches. Using a palette knife gently tuck the raw pastry underneath the base (a bit like making a bed). Put the watercress, cream cheese, dill, lemon zest and juice, smoked salt (if using) and a generous grinding of pepper into a bowl and mix well, then set aside. Use salmon pieces, or if you cannot buy those, then use a fillet. This cosy salmon pie is packed full of delicious, healthy ingredients. Cook in the center of the oven for 35 to 40 minutes, or until the pastry is puffed up and golden brown. Salmon in Puff Pastry 1 salmon fillet (sashimi grade) 2 sheets puff pastry Whole-grain mustard 2 bunches spinach Salt Pepper Dill 1 egg Milk Cheese sauce 100 grams cream cheese 10 grams mayonnaise Lemon juice Oregano Shop Ingredients Fulfilled by Steps Microwave the spinach until soft. In a bowl, combine the cooled shallot and mushroom mixture with the cooled rice. Celebrated culinary expert Gail Simmons (from the Top Chef reality show) recently created six original Puff Pastry recipes, including Smoked Salmon Blini Puffs and PB&J Doughnuts. Top with the remaining puff pastry sheet, and crimp and seal the edges. STEP 2. 2 (12 ounce) skinless, boneless salmon fillets, 1 (17.25 ounce) package frozen puff pastry, thawed. Place the cream into a bowl. Place half of the spinach cream cheese on top of the salmon. Heat the butter in a 10-inch skillet over medium-high heat. This will depend on your oven, the thickness of the fillets as well as the puff pastry, so its best to keep an eye on the salmon especially when you make them for the first time. peel and finely chop the shallots, roughly chop the spinach, then pick and chop the . coriander seeds, salmon fillets, whole grain mustard, mayonnaise and 8 more. Line 2 baking sheets with baking parchment and heat the oven to 220c. Place the salmon in large baking pan, pour the white wine over the salmon, cover and bake for 1 hour. In a food processor, pulse the salmon, soft cheese, dill and a little seasoning until just combined. Ingredients for 4 servings For the salmon 450 grams Puff pastry dough (frozen) 1 kilogram Salmon (without skin) 125 grams Spinach salt peppers (freshly ground) 1 egg white 150 grams Whipped cream 2 Tbsps Noilly Prat 1 egg yolk For the sauce 2 shallots 2 Tbsps butter 100 milliliters dry white wine 300 milliliters fish stock (jar) Use promo code "coleygift" at checkout to receive a free smoked salmon sampler with your order! Preheat the oven to 180C / 350F. Bake in a preheated oven at 400 Fahrenheit/200 Celsius for 20 minutes or until the pastry is golden brown and puffed and salmon is cooked through. Wrap half in clingfilm. Evenly distribute the filling among the 24 sections. Pat each salmon fillet dry with paper kitchen towels and season with salt and pepper and set aside. The creamed spinach is, well creamed spinach. Place the pastry circles onto a baking sheet. Season with salt and pepper, add sour cream, cooked onion and fresh dill. Transfer to a large greased baking . Note: The pasties can be made ahead of time up to where they are assembled to be put into the fridge to chill, but at this point may be frozen instead to finish later. Instructions. Then fold the other sides over. Bake in the oven for 12-15 minutes until cooked and golden. Delicious Salmon en croute recipe for two! Reserve for later. 12 ounces (320 grams) puff pastry, ready rolled, 2 (6-ounce/180 grams) salmon fillet pieces, 2 tablespoons cilantro leaves, finely chopped. Your daily values may be higher or lower depending on your calorie needs. Salmon en Croute, Salmon Recipes, Salmon Wellington. This recipe makes two strudels and bakes for 40 minutes in the oven until golden brown. This is healthy comfort food at its finest! It was originally used by a patissier, A., to make choux buns in the 18th . Peel and chop the onion and place in a large non-stick pan on a medium heat with 1 tablespoon of olive oil. _____. Season the salmon generously with salt and pepper. Brush over these with beaten egg. Notes Elegant yet easy to prepare, salmon wellington makes a lovely entre for a dinner party or evening in as the puff pastry parcels can be prepared and refrigerated for up to two hours before being baked. With your fingers, Seal the 3 edges by pushing the pastry down, first with fingers, then with a fork. Use the reserved pastry trimmings to make leaf shapes and decorate the pie with the leaves. Place the salmon onto the puff pastry, add cheesy spinach mixture on top. Salmon is such a delicious fishand so versatile in the kitchen, the variety of recipes for it are endless. Fold the edges of the puff pastry over the salmon and spinach. Add the sliced mushrooms to the shallots and fry until just cooked. This will help the pastry to puff up and become nice and flaky. She says it works beautifully every time! I used a mixture of milk and butter which I used to brush my salmon wellington with. Now you are ready to wrap the fish. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams. Brush edges with egg wash, then fold the puff pastry over the salmon. Steps Preheat oven to 400F. Wrap the larger piece in cling film and place in the fridge (this will be used to make the top of the pie later). Let it rest for about 10 minutes before serving. 1 tablespoon unsalted butter 1/2 tablespoon Dijon mustard Zest of 1 small lemon about teaspoon 3/4 teaspoon kosher salt divided teaspoon black pepper divided teaspoon dried thyme 2 teaspoons extra virgin olive oil 4 cups fresh baby spinach 2 cloves garlic minced 2 tablespoons freshly grated Parmesan cheese Step 1. Bring wine, 2 cups water, bay leaf, celery, and peppercorns to a simmer in a small, wide saucepan over medium-high. Cut salmon into small cubes. Place a salmon fillet on top of each mound of spinach. Spoon the mixture over the cooked pastry base and, using the back of a spoon, press the mixture out toward the edges. Warm the oil in a small non-stick pan and, when it is hot, saut the onion and garlic over a medium-high heat, stirring, until it has begun to soften. These Smoked Salmon Appetizers are the perfect combination of bite-sized pieces of baked puff pastry, topped with the most delicious cream cheese and salmon mixture that is then garnished with a piece of salmon. Add them at mid-height in the oven and bake for 20 to 25 minutes. Allow 10 minutes of cooling time before slicing and serving. Add the salmon and cook for 5 minutes or until it flakes easily when tested with a fork, turning the salmon over once halfway through . In a large bowl, combine the already cooked rice, mushrooms, and 3 tablespoons of prepared pesto. To make these smoked salmon puffs, you need to cook the puffs ahead, then let them cool, cut them open and fill each one of them with smoked salmon mixture. Use a butterknife to gently score a thin border around each square. Let cool for 5 minutes in the tin. Set aside. 1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed. Tear the dill into pieces and scatter over the salmon. Cut into 4 (7-inch) squares. Preheat the oven to 425 degrees Fahrenheit. Spread the pesto on the salmon fillets, and top with remaining spinach. Line a baking tray with baking/parchment paper. Plus 1 egg yolk and 1 tablespoon water. Pour over the lemon juice and stir thoroughly as the cream thickens. Remove from the oven and allow to cool for 5-10 minutes before serving. Finely chop the shallots and fry until soft and golden-brown. Get access to the full recipe and 10,000 more! Place a salmon fillet on top of each mound of spinach. Wash the spinach leaves, chop them and add them to the onions. Pull together corners of each square to form 16 packets. Discovery, Inc. or its subsidiaries and affiliates. Repeat with the second fillet. Add finely chopped onion cook and stir until tender. It's so easy. Preheat oven to 400. Put these into the refrigerator to chill while you prepare the filling. Puff pastry should be cooked at a high temperature, around 400 degrees Fahrenheit. Place 2 rectangles each on a parchment-lined baking sheet sprinkled with a little flour. Directions Preheat oven to 200C (180C fan) mark 6. 1 sheet puff pastry, softened to room temperature 1 salmon fillet 1 teaspoon salt, for salmon 1 teaspoon pepper, for salmon 1 egg, beaten Preparation Preheat oven to 425F (220C). Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. The baking time may vary slightly. Don't prepare the filling more than an hour in advance, or the lemon will be begin to 'cook' the salmon. Place in the fridge for about a quarter of an hour, it will then be easier to cut slices. Get our free cookbook when you sign up for our newsletter. Roll the sides of puff pastry to thin it out. In a small bowl, beat together the butter with the parsley, lemon zest and juice. When you're ready to assemble the en crote, unwrap the salmon fillets, rinse them in cold water and dry with kitchen paper, then set aside. Notes: Because salmon obviously vary in size, use your culinary judgement when adding the sour cream. The salmon will be buttery and flakey inside. Kosher salt and black pepper; Find the best salmon en croute recipe here 1 tbsp vegetable or grapeseed oil for frying pan . Cut 4 (5-inchdiameter) circles. Step 2. Directions Preheat oven to 400. Amount is based on available nutrient data. Add wine and cook until reduced, scraping the pan to deglaze if needed. Prepare pastry: Roll out puff pastry sheet on a lightly floured surface to form a 12x12-inch sheet; cut out sixteen 3x3-inch squares. The cream may bubble a little and come out of the top of the pasty, but do not worry. yolk and water.Bake at 425 degrees for 15-20 . (Nutrition information is calculated using an ingredient database and should be considered an estimate. Roll the pastry sheet into a 14-inch square. Brush the edges of the pastry with the egg mixture. ), Traditional French Galette des Rois Recipe, Baked Salmon Steaks With Sour Cream and Dill. Set aside until needed. Spread the tomato sauce over the left end of the pastry. * Percent Daily Values are based on a 2,000 calorie diet. Stuffed with wild rice and mushrooms, it's worthy of the Christmas spotlight. Lay one sheet of puff pastry on a greased baking sheet, and spread the salmon mixture over the pastry leaving a 1/2 inch border along all sides. Preheat oven to 380 degrees F. Line baking sheet with parchment paper. 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