This is one of my favorite dishes to make for an spring or summer buffet. I'll just use more puff pastry and a large piece of salmon fillet.
The creamed spinach is to die for. The sweet, creamy and a bit tangy taste pairs well with any fish or smoked sausage. This recipe makes too much for this dish, but I always serve it as a side for the fish.
- 300 g salmon filet, deboned and without skin
- 1 package puff pastry, defrosted
- 1 egg for egg wash
- 450 g baby spinach (you can use frozen leaf spinach)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 250 ml heavy whipping cream
- 1 lime, zest and juice
- 3 tablespoons sugar
- salt & pepper to taste
Defrost the puff pastry in the refrigerator according to instructions on the package.
Melt the butter in a sauté-pan, steam the spinach in the butter a few minutes until it is wilted down, and you have cooked most of the water from the spinach down. Sprinkle the flour on the spinach, and stir until incorporated. Stir in the cream and cook the spinach until the sauce thickens, about a few minutes. Finally add sugar, lime juice and zest and season with salt, pepper and additional sugar. Cool the creamed spinach to room temperature, before adding it to the puff pastry.
Roll the puff pastry to two 16x8-inch (40x20 cm) rectangle. Place the on a baking pan lined with parchment paper.
Place a dollop of spinach in one end of the pastry, make sure to leave a ½-inch border to seal the pastry. Place the salmon on the spinach, and add more spinach on top. Fold the pastry over the filling, and close the pastry package by pinching it shut. Repeat with the next, and brush the packages with egg wash. Score the top with a sharp knife.
Bake the salmon for 25-30 minutes.
Serve the salmon with a nice salad.