Christmas is all about classics. Yet i find it really intriguing to try new things, and especially for a special occassion with family and friends on the table. This recipe combines flavour, elegance and style. Salmon Parcel or Salmon En Croute can become your new Christmas favourite addition to your Dinner table.
Fresh salmon fillet is what you aim to buy for this recipe, since it will be cooked to perfection in the oven, and retain it’s juicy, tender texture.
Key to this recipe, is a quality puff pastry. LIDL has one of the best quality puff pastries out there; one that does not crumble and does not break into half.
With it’s dinstinct texture and pungent flavour, wholegrain mustard will give a whole new taste to the salmon and to the dish as a whole.
- 800g fresh salmon (Skinless and Boneless)
- 1 package Καρδίς puff pastry (Defrosted)
- 2 tbsp wholegrain mustard
- 2 tbsp mascarpone cheese or cream cheese
- 200g baby spinach
- Handful of dill
- 1 lemon (zest)
- 2 eggs (Yolks only)
- 1 tsp rock salt
- Preheat oven to 200C.
- Pat dry the salmon fillet and cut into two identical pieces. Season with salt and pepper and spread the wholegrain mustard on one of the two fillets.
- Heat a non-stick pan and add a splash of olive oil. Cook the spinach until shrunk down and add mascarpone, dill and lemon zest. Stir.
- Add the spinach mixture on the other half of the salmon fillet. Place the other salmon fillet, wholegrain mustard side, on top of the spinach mixture.
- Lay the salmon fillets in the middle of the puff pastry.
- Crack the yolk and brush in the remaining surface of the puff pastry.
- Close the salmon fillets with the puff pastry and make a parcel. The pastry should stick to each other because of the egg yolk.
- With the back of a small knife, score carefully the puff pastry to make long lines across.
- Brush the puff pastry and sprinkle with rock salt.
- Bake for 18-20 minutes or until golden brown.
- Remove and let it rest for 15 minutes.