Why not make the upcoming dinner a bit more exciting? In less than an hour you’ll be able to pull off this amazing salmon puff pastry. Instead of salmon you can also use your favorite regional fish.
This recipe is a slightly altered version of this leftover recipe. I like to improve recipes now and then, over time. That doesn’t mean the “leftover” recipe is any less good, it just comes in a different form.
When using puff pastry you can really let your imagination run wild (and play with your kids). I just cut off some dough for decoration purposes and made small, cute fish shapes out of it that I simply put on top of the pocket. Add as many different things as you like, fishing nets, clams etc (just don’t add so much that you end up multiplying the thickness of the dough, overall).
Salmon Puff Pastry with Spinach
- olive oil for frying
- 260 g fresh spinach
- 120 g king oyster mushrooms
- 1 clove of garlic
- 150 g feta
- 1 roll of puff pastry
- 500 g salmon or salmon trout
- 1 egg
- salt & pepper
- lemon wedges to garnish
- Preheat oven to 200°C convection.
- Heat some olive oil in a pan and sauté the mushrooms for a few minutes, season with salt and pepper. Add the garlic and the spinach. Now continue to fry until the spinach has shrunk down. Remove the pan from heat and add the crumbled feta. Leave to cool in a bowl.
- Roll out the puff pastry and place half of the spinach mixture on one half of the pastry (in about the size of the salmon fillet). Place the salmon on top, season it with salt and pepper, and cover the salmon with the other half of the pastry. (You may want to cut down a small amount of pastry for decorating later).
- Press the edges shut with a fork. Use the cut dough to decorate the salmon pocket. For example, form small fish and glue them with some beaten egg on it.
- Brush the pastry now with beaten egg, sprinkle with (coarse sea) salt and bake in the oven at 200°C for 25 minutes.
- Serve with a fresh lemon wedge. Enjoy your meal!
This post is also available in English!