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1 package (17-1/4 oz.) frozen puff pastry sheets, thawed (2 sheets)
Heat oven to 400°F.
On a floured surface, roll one sheet puff pastry to a 20"x10" rectangle; transfer to a cookie sheet.
Place salmon on top; sprinkle with salt and pepper. Spread cheese over top and sides of salmon; top with spinach.
Brush beaten egg on pastry around salmon. Roll second pastry sheet to a 20"x10" rectangle and place on top. Press around fish, pressing edges to seal. Trim pastry to a 3/4" border around fish, reserving scraps.
Brush pastry with egg. Cut scraps decoratively and arrange on top. Brush again with egg. Bake 30 minutes until golden. Serve hot or at room temperature. Makes 14 appetizer servings or 8 main dish servings.
* To remove pin bones from fish: Feel for any bones; with a tweezer, simply pull out the bone--as you would a splinter.
Poster's Notes:
This is a main course no one will forget. It makes an elegant entree.
Annice Grinberg, Z'L suggests: Try brushing the inside of the bottom crust with lightly beaten egg white. Also bake on the lowest oven shelf. And make sure that the spinach is very well-drained.
Posted by Steve & Marilyn Kerman
Nutritional Info Per Serving: N/A
1 salmon fillet (3 lb.), skinned and pin bones removed*
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 packages (5 or 5.4 oz. each) garlic herb cheese, softened
4 cups chopped fresh spinach (1 bag, 10 oz.) washed well to remove all traces of sand
1 large egg, beaten with 2 tablespoons water
We have a wonderful recipe, Salmon en Croute, which is essentially Salmon Wellington. A large salmon fillet is placed on a sheet of puff pastry dough, smeared with herb cream cheese and topped with fresh spinach.