Salmon En Croute

🔥 Prep

• Thaw the 1 pcs puff pastry if frozen, then keep it refrigerated until ready to use.
• Rinse the 200 g spinach, pat dry, and roughly chop it.
• Pat dry the 500 g salmon fillet and season lightly with salt and pepper.
• Measure out 100 g cream cheese and let it soften at room temperature.
• Crack the 1 pcs egg into a small bowl and beat lightly for the egg wash.

🔥 Cook

• 1. Preheat the oven to 200°C (400°F).
• 2. On a lightly floured surface, roll out the puff pastry into a rectangle large enough to fully encase the salmon.
• 3. Spread the softened 100 g cream cheese evenly over the pastry, leaving a 2‑cm border around the edges.
• 4. Distribute the chopped 200 g spinach over the cream cheese layer.
• 5. Place the seasoned 500 g salmon fillet in the center of the pastry.
• 6. Fold the pastry over the salmon, sealing the edges; trim any excess and crimp with a fork to seal tightly.
• 7. Brush the entire pastry surface with the beaten egg (1 egg) for a golden finish.
• 8. Transfer the wrapped salmon to a parchment‑lined baking sheet.
• 9. Bake for 25-30 minutes until the pastry is golden brown and the salmon reaches an internal temperature of 55°C (130°F) for medium doneness.
• 10. Remove from the oven and let the salmon en croute rest for 5 minutes before slicing.

🔥 Serve

• Slice the salmon en croute into thick portions and arrange on a warm platter.
• Garnish with fresh lemon wedges and a sprinkle of chopped dill or parsley.
• Serve alongside a light mixed green salad with vinaigrette.
• Optional sides: roasted baby potatoes or steamed asparagus spears.