Vinkretsen
Back to recipes
Salmon en Croûte with Spinach and Dill

Salmon en Croûte with Spinach and Dill

Prep time: 60 minServes: 6

Pairs with

The salmon's fat and the puff pastry need a white with good acidity and some body — Pouilly-Fumé, Chablis Premier Cru or oaked Chardonnay.

Ingredients

  • 800 g salmon fillet, skinned
  • 2 sheets puff pastry
  • 200 g fresh spinach, blanched and squeezed
  • 200 g cream cheese
  • 3 tbsp chopped dill
  • Zest of 1 lemon
  • 1 egg, beaten
  • Salt and white pepper

Method

  1. 1Mix cream cheese, dill, lemon zest, salt and pepper.
  2. 2Roll out one sheet of pastry. Spread half the spinach and cream cheese mixture. Place the salmon on top. Add the remaining spinach and cheese.
  3. 3Lay the second sheet on top. Seal the edges and brush with egg. Score decoratively.
  4. 4Bake at 200 °C for 25–30 minutes until golden. Rest for 5 minutes. Slice and serve with hollandaise or a lemon vinaigrette.