Ingredients
2 6oz portions salmon, skinless
1 box (2 pastry sheets) Pepperidge Farm
1 small shallot, minced
½ T butter
2 large handfuls of baby spinach (4oz)
¼ cup cream cheese
¼ tsp garlic powder
1 T fresh chive
1 T fresh dill
Salt and pepper to taste
1 Egg wash ( egg whisked + 1 T water
1. Melt butter, and sauté shallots, once softened add spinach and cook down. Shut heat off, add cream cheese, herbs, garlic powder salt and pepper. Set aside.
2. Lay out a sheet of parchment then 1 sheet of puff pastry. Roll it out to the shape of a rectangle then place a cold 6oz portion of seasoned salmon (salt and pepper) on the bottom half
3. Spread half your creamy spinach mixture on top. Brush with egg wash then lay the other half of pastry on top
4. Cut out the shape of you fish then use a 1/2 tsp to mark your scales
5. Use a knife to details the the fins and tail
6. Brush with egg wash, then add any finishing details using the extra pastry dough. Im adding an eye and a mouth
7. Make sure every area is brushed with egg wash then crimp all outer edges with a fork
8. Repeat all these steps with your second piece of salmon
9. Place on a sheet pan then bake in a 400 degree oven for 20 minutes, rotating halfway through
10. Allow to rest 10 minutes before slicing.
11. Enjoy!
Ingredients
2 6oz portions salmon, skinless
1 box (2 pastry sheets) Pepperidge Farm
1 small shallot, minced
½ T butter
2 large handfuls of baby spinach (4oz)
¼ cup cream cheese
¼ tsp garlic powder
1 T fresh chive
1 T fresh dill
Salt and pepper to taste
1 Egg wash ( egg whisked + 1 T water
1. Melt butter, and sauté shallots, once softened add spinach and cook down. Shut heat off, add cream cheese, herbs, garlic powder salt and pepper. Set aside.
2. Lay out a sheet of parchment then 1 sheet of puff pastry. Roll it out to the shape of a rectangle then place a cold 6oz portion of seasoned salmon (salt and pepper) on the bottom half
3. Spread half your creamy spinach mixture on top. Brush with egg wash then lay the other half of pastry on top
4. Cut out the shape of you fish then use a 1/2 tsp to mark your scales
5. Use a knife to details the the fins and tail
6. Brush with egg wash, then add any finishing details using the extra pastry dough. Im adding an eye and a mouth
7. Make sure every area is brushed with egg wash then crimp all outer edges with a fork
8. Repeat all these steps with your second piece of salmon
9. Place on a sheet pan then bake in a 400 degree oven for 20 minutes, rotating halfway through
10. Allow to rest 10 minutes before slicing.
11. Enjoy!