If you've ever wondered what the fish version of beef wellington was than here it is! This is a wonderful posh main course for a dinner party or just a casual summer dinner. You can make one huge salmon en croute but I decided to do an individual one. Serve it with asparagus and roasted potatoes and it's a filling meal.
Ingredients:
1 (11 oz.) fresh salmon fillet, skinless
4 tbsp. cream cheese, softened
handful of frozen spinach, thawed
1 sheet frozen puff pastry, thawed
1 egg, beaten
salt and pepper
dusting of all-purpose flour
Preheat oven to 400°F
Dust a clean work surface and a rolling pin with flour then roll out the sheet of puff pastry until it's 1/2 in. in thickness
In a bowl combine spinach, cream cheese, a pinch of salt and pepper, spoon some of the cream cheese mixture in the middle of the puff pastry
Place the salmon fillet on top and brush the edges around the salmon with the egg wash
Fold the edges of the puff pastry on top of the salmon, press down the sides, and if necessary trim any excess pastry
Brush the sides with egg wash, fold on top of the salmon
Turn the salmon upside down onto a lightly greased baking sheet, brush the top with more egg wash and score it using the top of the knife
Bake for 25-30 minutes until the pastry is golden brown and cool for 5 minutes
Serve with roast potatoes and asparagus