Description
A flaky and elegant salmon pastry dish featuring tender salmon fillets wrapped in golden puff pastry with a creamy dill and cream cheese filling.
Ingredients
- 2 salmon fillets (about 170 g each)
- 1 sheet puff pastry, thawed
- 100 g cream cheese, softened
- 1 tablespoon fresh dill, finely chopped
- 1 egg, beaten for brushing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice (optional)
- 1 teaspoon olive oil
Instructions
- Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
- Pat the salmon fillets dry and drizzle lightly with olive oil.
- Season both sides of the salmon with salt and black pepper.
- In a small bowl, mix the softened cream cheese, chopped dill, and lemon juice until smooth.
- Roll out the puff pastry slightly on a lightly floured surface and cut into two equal portions.
- Spread the cream cheese mixture generously over the top of each salmon fillet.
- Place each fillet in the center of a pastry piece.
- Fold the pastry around the salmon and seal the edges by pressing gently with a fork.
- Place the wrapped salmon parcels seam-side down on the prepared baking tray.
- Brush the pastry with beaten egg for a golden finish.
- Cut two or three small slits in the top of each pastry parcel to release steam.
- Bake for 25 to 30 minutes until the pastry is golden brown and crisp.
- Allow the salmon to rest for a few minutes before serving.
Notes
- Pat the salmon dry well to prevent soggy pastry.
- Spinach or mushrooms can be added for extra flavor.
- Dijon mustard pairs beautifully with the cream cheese filling.
- Reheat in the oven to maintain crisp pastry texture.
- Freeze baked portions for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 640mg
- Fat: 39g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 145mg
