Fillet of Fresh Salmon in Puff Pastry

Name: Fillet of Fresh Salmon in Puff Pastry (Salmon en Croûte)
Cuisine: Israeli
Ingredients: 2 × 450 g (1 lb) fillets of salmon cut from the centre to the tail, skinned; 5 g (½ oz) butter; 2 spring onions, white part and 2.5 cm (1 in) of green part, finely sliced; 1 clove garlic, finely chopped; 225 g (8 oz) fresh spinach, washed and chopped, or 125 g (4 oz) frozen leaf spinach, chopped; 225 g (8 oz) fresh spinach, washed and chopped, or 125 g (4 oz) frozen leaf spinach, chopped; 10 grinds black pepper; 110 g (4 oz) cream cheese; 1 large egg, beaten; 1 teaspoon sea salt; pinch of white pepper; 1 tablespoon chopped fresh chives or dill; 1 tablespoon chopped fresh chives or dill; pinch of paprika; 1 tablespoon chopped fresh tarragon (use more chives if not available); 1 tablespoon chopped fresh tarragon (use more chives if not available); 2 sheets, about 450 g (1 lb), puff pastry, thawed but still very cold; few sprigs fresh dill or tarragon; few sprigs fresh dill or tarragon

Salmon en Croûte

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This is my dinner party tour de force, golden puff pastry encasing succulent layers of salmon, spinach and a creamy herb mousse.

Ingredients

2 × 450 g (1 lb) fillets of salmon cut from the centre to the tail, skinned
5 g (

Asia
Israel
Pastry
Fish course
Pescatarian

Method

Rinse the fish under running water, sprinkle lightly with sea salt then leave to drain in a colander.

In a medium frying pan, melt the butter over gentle heat, add the spring onions and cook, stirring until soft, about 3 minutes. Add the garlic followed by the spinach, the black pepper and 1 teaspoon of the sea salt, mixing well to coat the leaves with the buttery juices. Cook, s