SALMON IN PUFF PASTRY with Spinach: The Chic Recipe that Never Gets Dry
Problem No. 1: Does Salmon in pastry often result in dry or does the puff pastry crack during cooking?
SOLVED!
Many fail to prepare salmon in pastry because they cannot balance the times: either the pastry burns, or the salmon overcooks and dries, or the filling wets the base.
The Solution (The Secrets of the Filling and Cooking):
Dry Spinach (Step 3): The critical point is to completely eliminate the water from the spinach after adding the cream. A dry filling is essential to ensure that the base pastry remains crispy.
Rest (Step 2): Leaving the puff pastry at room temperature for a few minutes is vital to roll it out without tearing, allowing a perfect sealing that keeps the salmon’s moisture inside.
Quick Cooking at 356°F: This temperature ensures that the salmon cooks just right (pink and juicy) while the pastry browns evenly.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for SALMON IN PUFF PASTRY with Spinach
- 1 roll puff pastry (rectangular)
- 1 salmon fillet (About 14-18 oz, cleaned and skinless.)
- 9 oz spinach (Fresh or frozen (well-drained if frozen).)
- 1 onion (finely chopped)
- 1 tbsp cooking cream (To add creaminess and bind the filling.)
- 1 egg yolk (To brush and give an intense golden color.)
- 1/2 tsp spices (Delicate spice (nutmeg, cloves, pepper, cinnamon) for aroma.)
- 1 tbsp extra virgin olive oil
- to taste salt
- 1 pinch pepper
Tools
- Frying Pan
- Baking Tray
Step-by-Step Procedure: The Perfect Puff Pastry Technique
Preheat the oven to 356°F.
Remove the puff pastry from the refrigerator and let it rest at room temperature. This will make it more elastic for sealing.Peel and finely chop the onion. Heat a pan with olive oil and sauté the chopped onion.
Add the spinach, a pinch of salt, the spice mix, and the cream.
Crucial: Cook over high heat until all the water from the spinach has completely evaporated. Turn off and let cool slightly.Unroll the puff pastry on a work surface and lightly prick it with a fork.
Spread half of the puff pastry with the spinach mixture (leaving a free border of about 0.8 inches).
Place the whole or portioned salmon fillet over the spinach mixture. Salt and pepper the salmon.
Then, fold the puff pastry over the other half (or use a second sheet if using a large filling) and seal the edges well, possibly creating a decorative border with the tines of a fork.Brush the surface with the beaten egg yolk for a shiny glaze.
Score the surface of the pastry with a knife or decorate it with cut-outs. This also allows steam to escape.
Bake in the preheated oven at 356°F for 20 minutes, or until the pastry is golden brown.
Enjoy warm.
Notes, Tips, and Variations
Tips
Flavorful Salmon: Before wrapping, rub the salmon with salt, pepper, and a pinch of chopped dill. Dill pairs perfectly with salmon.
Added Crunch: For crispier pastry, let the assembled feuilleté rest in the fridge for 10 minutes before brushing with egg and baking.
Variations and Alternatives
With Ricotta: For a creamier filling, you can add 50g of fresh ricotta (well-drained) to the spinach mixture.
For the Holidays: For a more scenic presentation, prepare 4 individual portions (small pastry packets) instead of one large roll.
Storage
The Salmon and Spinach Pastry is best freshly baked. However, it can be stored in the fridge in an airtight container for 1-2 days.
It can be reheated in a low-temperature oven (302°F) to regain the pastry’s crispness.
Advance Preparation and Perfect Finishing
To eliminate stress before a special lunch or dinner, the beauty of this dish is that it can be prepared almost entirely in advance.
Advance Preparation: You can prepare and assemble your salmon in pastry up to Step 3 (sealing the salmon in the pastry). Wrap the package in plastic wrap and store in the fridge for up to 12 hours. Take it out of the fridge 20 minutes before brushing with egg and baking.
Perfect Aroma: Before sealing the salmon, sprinkle it lightly with fresh chopped dill and pink pepper (in addition to salt and black pepper). These aromas will be released during cooking, making the dish unforgettable.
Intense Glaze: For a shiny and even glaze, after brushing with egg yolk, sprinkle the surface lightly with sesame or poppy seeds.
FAQ (Questions and Answers)
1. Does the salmon need to be cooked before being placed in the pastry?
Answer: No, the salmon fillet is placed raw in the pastry. The 20-minute cooking time at 356°F is sufficient to cook the salmon, keeping it tender and juicy in the center, while the puff pastry browns.
2. How can I prevent the pastry base from getting soggy and undercooked?
Answer: The secret is to eliminate all excess moisture. Make sure the spinach and cream mixture is very dry before placing it on the pastry (cook until the water has completely evaporated). Also, pricking the base of the pastry helps release steam.
3. Can I use smoked salmon?
Answer: Yes, but in this case, the preparation would change: you do not need to cook smoked salmon, but use it raw and sliced thinly. The cooking time should be reduced to 15 minutes at 356°F, as the filling does not need time to cook, just to warm up.
