MY ULTIMATE SALMON EN CROUTE

🍣 MY ULTIMATE SALMON EN CROUTE (Cream Cheese Hack + Flavor Boost!) 🥐
This isn't your average salmon in pastry! I've leveled up the classic with a savory spinach & onion sauté and a game-changing cream cheese hack. The result? A stunning, flaky parcel with layers of flavor that's deceptively easy to make. Your new go-to impressive dinner!
✨ MY SECRET WEAPONS:
Flavor Base: I sautéed onions and spinach for a savory, aromatic layer under the salmon.
Easy Cream Cheese Filling: Used instead of mascarpone—it's creamier, tangier, and spreads perfectly.
Pro Move: I deskinned the salmon myself for the best texture and to ensure no chewy bits.
📝 INGREDIENTS:
1 sheet all-butter puff pastry, thawed
2 salmon fillets, skin removed (about 300g / 10.5 oz total)
1 tbsp olive oil
1 small onion, finely chopped
2 large handfuls fresh spinach
150g / 5 oz full-fat cream cheese, softened
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
1 tsp lemon zest
Salt & black pepper
1 egg, beaten (for egg wash)
👩‍🍳 METHOD (Watch the magic in the video above!):
SAUTÉ: Heat oil in a pan. Cook the onion until soft. Add spinach and wilt. Let this mixture cool completely.
FILLING: Mix the cooled spinach/onion into the softened cream cheese. Stir in herbs, lemon zest, salt, and pepper.
PREP: Preheat oven to 200°C / 400°F. Line a baking sheet. Roll pastry out slightly.
ASSEMBLE: Spread the cream cheese mixture down the center. Place the deskinned salmon fillets on top. Season well.
WRAP & BAKE: Fold pastry over, seal edges tightly, and trim. Brush with egg wash. Bake for 25-30 mins until golden brown and puffed.
SERVE: Rest for 5 minutes, then slice and reveal those beautiful layers!
⚠️ PRO TIPS:
Crucial: Let the spinach/onion mix cool before adding to cream cheese, or it will melt.
To Deskin Salmon: Place fillet skin-side down. Slide a sharp knife between flesh and skin at the tail end, holding the skin tight. Angle the blade slightly down and push forward.
Bake from cold for maximum puff!
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