Salmon Puff Pastry 酥皮三文鱼
This salmon puff pastry or Salmon Wellington can be considered as a meal for me, as I like the crispy, flaky crust puff. The salmon is perfect, complemented with baby spinach and cream cheese. The filling is creamy and flavourful and so good to serve warm. This salmon puff pastry is quick to make and can be prepared a few hours ahead (do not freeze otherwise the salmon will not be fully cooked), leave it in the fridge to chill and egg wash before placing it into the oven to bake for about 25-30 minutes before serving. You can serve this as a one dish meal or share as a snack when you have guests at home, just perfect for any occasions.
Salmon Puff Pastry
Ingredients
- 30 g butter
- 4 cloves garlic - chopped
- 1 large onion - chopped
- 250 g baby spinach - add more if you want
- 1.5 tsp salt
- 1 tsp pepper
- 35 g breadcrumb
- 115 g cream cheese
- 30 g parmesan cheese
- 2 tbsp fresh dill (optional) - chopped
- 2 sheets frozen puff pastry - thawed in chiller before use
- 2 skiness salmon fillets - boneless
- 1 tsp salt - 1/2tsp for one salmon fillet
- 2 tsp pepper - 1tsp for one salmon fillet
- 1 egg - lightly beaten (egg wash)
Instructions
- In a pan over medium heat, melt butter. Add onion, saute for a few minutes and drop in chopped garlic, continue cooking until onion till soft.
- Add the spinach, salt and pepper, cooking for about 2 minutes. Add the breadcrumbs, cream cheese, parmesan cheese and dill, stirring until mixture is evenly combined. Remove from heat and set aside to cool.
- On a table top, smooth out the puff pastry sheet (dust some flour beneath puff pastry). Place the salmon fillet in the middle of the pastry and season with salt and pepper.
- Place half of spinach mixture on top of the salmon fillet, smoothing it out so that it does not spill over the sides.
- Brush the edges of the puff pastry with egg wash and fold the edges of the puff pastry over the salmon and spinach. Place seam sides down on a baking sheet lined with parchment paper. Repeat for the remaining spinach mixture to the second piece of salmon fillet.
- Using a sharp knife, make crosshatch slits on top of the pastry. Brush the egg wash on top of the pastry.
- Bake in preheated oven (second lower rack) at 220 deg C for about 25-30 minutes, until pastry is golden brown.
Nutrition
酥皮三文鱼
外皮酥松香脆，内馅鲜嫩可口，可以作为主食，也很适合用它来招待客人。皮酥酥的 最好趁热吃
很简单的步骤，只要把材料准备好，三两下就可以放进烤箱了。也可以预先包好放进冰箱冷藏（不要冷冻，要不然三文鱼很难烤熟），数小时后刷上蛋液才烘烤。
材料：可四人享用
- 30克 牛油
- 4粒 蒜头，剁碎
- 1粒 洋葱，剁碎
- 250克 小菠菜 （可多加）
- 1.5茶匙 盐
- 1茶匙 胡椒粉
- 35克 面包糠
- 115克 奶油奶酪
- 30克 巴马干酪
- 2汤匙 鲜莳萝（可不加）
- 2片 冷冻酥皮，（放在冷藏室解冻数小时-只需2大片）
- 2块 三文鱼柳（无皮并确保无骨）
- 1茶匙 盐 （1块三文鱼柳 – 1/2茶匙盐）
- 2茶匙 胡椒粉 （1块三文鱼 – 1茶匙胡椒粉）
- 1粒 鸡蛋，打撒 （刷面用）
做法：
- 热锅加入牛油，洋葱翻炒几分钟，然后加入蒜头碎，继续炒混合物至洋葱变软。
- 加入小菠菜，盐和胡椒粉，翻炒约2分钟；然后放入面包糠,奶油奶酪，巴马干酪及鲜莳萝，拌匀及奶酪融化即可熄火待凉。
- 1张千层酥皮铺在桌上（底部撒一点面粉）放上一块三文鱼在中央，抹上盐和胡椒粉。
- 铺上一半的菠菜馅料，放材料時兩邊都要預留空位, 酥皮才能蓋好材料。
- 酥皮边缘涂上蛋液然后抱起来，底部向上翻放在烤盘上（烤盘底部铺纸）。再继续包第二块三文鱼柳。
- 包好的酥皮上用小刀輕輕界出 “井”字紋。表面刷蛋液。
- 送入预热烤箱（中下层）摄氏220度烘烤约25-30度至表面金黄即可。
What a feast! Salmon is my favourite…definitely going to try this!
What a feast! Salmon is my favourite…definitely going to try this!