Best Salmon And Spinach In Pastry Recipes

RACH'S SALMON EN CROUTE IS DECEPTIVELY EASY

Steps:

• Preheat oven 425˚F with rack at the center
• For fresh spinach, wash and stem the spinach, then bring a pot of water to a boil and place an ice water bath in large bowl on counter and a strainer in sink
• Salt the boiling water, cook spinach 1 to 2 minutes, then strain, add to ice bath to shock, drain and wring out excess liquid in clean towel, then chop
• For defrosted frozen spinach, wring out all excess liquid and finely chop, then loosen up with fingers
• Heat a skillet over medium heat with EVOO, 2 turns of the pan, add shallots and garlic, season with salt and white pepper
• Add wine, let it absorb
• Add spinach, nutmeg, lemon juice, crème fraiche or cream cheese, Parm and breadcrumbs, then remove from heat to cool
• For the salmon and pastry, combine butter, mustard, thyme, and dill
• Roll out puff pastry on a lightly floured surface just a bit to smooth seams, then cut each sheet in half across to form rectangles
• Place 2 rectangles each on a parchment-lined baking sheet sprinkled with a little flour
• Season the salmon with salt and pepper
• Place a piece of salmon on each piece of pastry and top with ¼ of the Dijon and herb mix, then turn over
• Top each bottom side of salmon with a layer of ¼ of the spinach and gently set in place with your hands
• Make an egg wash with 2 teaspoons water and a fork-beaten egg
• Brush egg wash onto the puff pastry, then fold in long sides to overlap in the middle, stretching the puff pastry gently if needed, to form a seam
• Press the ends to seal, then trim ends a bit and fold in to seal the packet, then turn and score the top in a crosshatch using a paring knife to vent and to add to the plate presentation
• Brush completed packets with egg wash and bake 20 to 25 minutes

SALMON WELLINGTON

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Leave the salmon in the refrigerator.
• Melt the butter in a small bowl or saucepan. Stir in the Dijon, lemon zest, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.
• Heat the oil in a large, nonstick skillet. Add the spinach in large handfuls, cooking until it wilts, about 1 minute. Stir in the garlic, thyme, remaining 1/2 teaspoon salt and ¼ teaspoon pepper. Stir in the Parmesan. Remove from the heat and let cool.
• In a small bowl, lightly beat the egg yolk with 1 teaspoon water to act as an egg wash. Set aside.
• Place the puff pastry on a lightly floured work surface and roll it into a 12x14-inch rectangle. With a sharp knife, cut the puff pastry in half crosswise so you are left with two rectangles that are 12 x 7 inches each.
• Remove the salmon fillets from the refrigerator and place on a plate. Brush the tops of the fillets liberally with the butter mixture, then place each fillet, butter-side down, in the center of a piece of puff pastry. Spoon half of the cooled vegetables over the top.
• Fold one side of the puff pastry over the top of the fillet like a flap, so that it partially covers it, then brush the top of the flap with egg wash. Fold the next side, adhering it to the first if the flaps are large enough to touch (the egg wash should act as a "glue"), then brush its top with egg wash. Repeat until all 4 sides are folded over. It should be as if you are wrapping up the salmon like a delicious present. Don't stress over the order of the flaps. As long as it's well sealed and covers the salmon, you're golden. Carefully flip the salmon over and transfer it to the prepared baking sheet, with the folded side underneath. Repeat with the second fillet.
• Brush the tops of the puff pastry with egg wash, then with a sharp knife, score shallow, diagonal lines in each direction in a crosshatch pattern.
• Bake the salmon for 20 to 25 minutes, or until the pastry turns golden brown. Let cool a few minutes on the baking sheet. Serve hot.

SALMON-AND-SPINACH POTPIE

Steps:

• Preheat oven to 375 degrees. Place half of spinach in a saucepan over medium heat. Cook, stirring and adding remaining spinach as it wilts, until all is just barely wilted; drain. When cool enough to handle, squeeze out excess liquid; coarsely chop. (You should have about 1 scant cup.)
• Unfold dough onto a parchment-lined baking sheet; freeze 10 minutes. Turn a 9 1/2-inch deep-dish pie dish over on dough; cut a circle, using dish as a template. Cut out a 1 1/2-inch hole in center. Cut scraps into 1/2-inch-wide strips to decorate top, if desired. Freeze dough 10 minutes. Brush with egg. Arrange strips on top as desired and bake until puffed and golden, about 30 minutes.
• Meanwhile, season fish with salt; place in pie dish in an even layer. Melt butter in a saucepan over medium-high heat. Add scallions, season with salt and pepper, and cook until soft, about 2 minutes.
• Add flour; cook until it has a slightly nutty aroma, about 1 minute. Whisk in stock, milk, and 1/4 cup water. Add potatoes; bring to a boil, then reduce heat to medium and simmer, covered, until just tender, 6 to 7 minutes. Stir in peas; return to a boil. Stir in spinach, tarragon, and lemon juice; remove from heat. Season with salt and pepper.
• Pour mixture over fish in pie dish. Top with blind-baked crust; bake until bubbling around edges, 20 to 22 minutes. Let cool 20 minutes before serving.

SALMON & SPINACH TART

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Unroll the pastry sheet and score a border about 1cm from the edge. Prick the middle area with a fork all over and glaze the border with the egg yolk. Bake the pastry for 15 mins until puffed up and almost cooked.
• Meanwhile, put the salmon fillets in a microwaveable dish and cover with cling film. Cook in the microwave on High for 2 mins until just cooked. Set aside to cool for 1-2 mins, then flake into chunky pieces. Mix the crème fraîche with the mustard in a small bowl and season.
• Take the pastry out of the oven and flatten the middle area with the back of a spoon. Cover the base with the crème fraîche sauce, then scatter the spinach and salmon flakes over. Bake in the oven for a further 5 mins or until the pastry is cooked and golden. Serve with dressed mixed leaves.

SALMON AND SPINACH IN PASTRY

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the mustard, mayonnaise, lemon juice, dill, and goat cheese until smooth.
• Slightly roll out the pastry and cut into eight square pieces.
• Season the salmon with the salt and pepper and cut each filet into quarters.
• Place one piece of salmon in the center of each piece of pastry.
• Place 1/8 of the spinach on top of each piece of salmon and top with 1/8 of the cheese mixture.
• Pull the pastry over the sides of the salmon and lightly seal the top. Seal the sides well with cold water. (This is so the top opens and looks pretty and the sides stay shut to hold everything inside.).
• Bake on a lightly greased baking sheet for 30 minutes or until the pastry is golden.
• Serve warm.

SALMON AND SPINACH ROLL IN A PUFF PASTRY

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Put 2 sheets of puff pastry on top of each other. Roll out puff pastry on a lightly floured surface into a rectangle approximately 12 by 15 inches. Sprinkle with parsley, thyme, salt, and pepper.
• 3. In a sauté pan, melt 2 tablespoons of butter and sauté the shallots until translucent. Add spinach and sauté for 3 minutes. Remove from heat and cool mixture.
• 4. Spread spinach over pastry, top with diced salmon, and season with salt and pepper.
• 5. Roll up pastry, tucking ends in as you roll. Wrap pastry in parchment paper buttered with 2 tablespoons of butter and tie it up with kitchen string to hold roll together. Rub outside of paper with olive oil. Place on baking sheet and bake for 45 minutes.
• 6. Unwrap, slice roll, and serve with dill hollandaise .