Salmon en Croute Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g ready-made puff pastry</li><li class="ingredients-single-item">4 salmon fillets (125g each), skin removed</li><li class="ingredients-single-item">200g cream cheese, at room temperature</li><li class="ingredients-single-item">2 tablespoons fresh dill, finely chopped</li><li class="ingredients-single-item">2 tablespoons fresh chives, finely chopped</li><li class="ingredients-single-item">1 lemon, zested</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">100g fresh spinach, wilted and excess water squeezed out</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">1 tablespoon dijon mustard</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper. Remove the puff pastry from the refrigerator about 15 minutes before using to make it easier to roll (but don't let it get too warm, as the butter in the pastry needs to remain cold to achieve those beautiful flaky layers).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pat the salmon fillets dry with kitchen paper and season lightly with salt and pepper. Place them on a plate and refrigerate until needed. Properly drying the salmon helps prevent excess moisture from making the pastry soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, combine the cream cheese, chopped dill, chives, lemon zest, minced garlic, salt and pepper. Mix thoroughly until well combined. Then fold in the wilted and drained spinach. This herbaceous mixture will create a protective layer between the salmon and pastry while adding wonderful flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>On a lightly floured surface, roll out the puff pastry to approximately 3mm thickness and cut into 4 rectangles, each large enough to wrap around a salmon fillet with a 2cm border all around. The pastry should be thin enough to cook through properly but thick enough to hold its structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Spread a thin layer of dijon mustard in the center of each pastry rectangle where the salmon will sit. This adds flavor and helps create a moisture barrier. Then spread a layer of the cream cheese mixture on top of the mustard, leaving the border clear.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place a salmon fillet on top of the cream cheese mixture on each pastry rectangle. Now carefully fold the pastry over the salmon, sealing the edges by pressing with a fork. The fork not only seals the pastry but creates a decorative edge.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the parcels to the prepared baking tray, seam-side down. Brush the top and sides generously with beaten egg to achieve a golden, glossy finish. Make two small slits in the top of each parcel to allow steam to escape during baking, which prevents the pastry from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 20-25 minutes until the pastry is puffed and golden brown. The internal temperature should reach 50°C (122°F) for medium-rare salmon or 55-60°C (131-140°F) for medium to well-done. The pastry insulates the fish, allowing it to cook gently and remain moist.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once baked, remove from the oven and let rest for 5 minutes before serving. This resting period allows the pastry to set and the filling to stabilize, making it easier to slice cleanly. Serve with fresh lemon wedges and a side of steamed vegetables or a crisp green salad.</li></ol>