Salmon en Croûte

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   Roll out the puff pastry on a lightly floured surface to a size that can fully wrap the salmon fillet.

3. 3

   In a pan, wilt the spinach over medium heat until just softened, then remove from heat and let it cool.

4. 4

   In a small bowl, mix the cream cheese with the dill.

5. 5

   Spread the cream cheese mixture over the center of the puff pastry.

6. 6

   Place the salmon fillet on top of the cream cheese layer.

7. 7

   Spread the wilted spinach over the salmon.

8. 8

   Beat the egg in a small bowl and brush the edges of the puff pastry with the egg wash.

9. 9

   Fold the pastry over the salmon to enclose it completely, sealing the edges well.

10. 10

    Place the wrapped salmon on a baking sheet lined with parchment paper, seam side down.

11. 11

    Brush the top of the pastry with the remaining egg wash.

12. 12

    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.

13. 13

    Remove from the oven and let it rest for a few minutes before slicing and serving.