Salmon and Spinach Crust

Name: Salmon and Spinach Crust
Prep time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 500 grams fresh spinach; 2 salmon fillet, skinless and boneless; fines herbs, for seasoning; salt; pepper; 4 tablespoons bechamel, thick; 2 sheets puff pastry; white wine, of cooking; 1 egg, beaten for decoration

Tirsa Rivera

A delicious baked salmon crust, prepared with fine herbs and a touch of white wine, excellent for the season.

Reviewed by Editorial Team of Kiwilimón

Published: 13-01-2015

Preparation

30 mins

Medium

Preheat the oven to 180 - 200 °C. We bring water to a boil in a saucepan, cook the spinach over medium heat for 5 minutes, drain, and set aside. We sprinkle herbs on the salmon on both sides and let it marinate for a few minutes in white wine. We roll out the sheets of puff pastry. On one of them, we place a mound with half of the cooked spinach, add two tablespoons of béchamel, and put a salmon fillet on top. We season with salt and pepper. We cut the excess puff pastry and close it to form a little package, leaving the folds underneath. We proceed in the same way with the other sheet of puff pastry. For decoration, we can use a lattice cutter on the leftover dough, or cut strips and place them crossed over the salmon packages. We brush the puff pastry packages with beaten egg, decorating and adding more flavor with a little herbs over the brushed egg. We bake for about 20 minutes and serve.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Tips

When seasoning the salmon fillets, we can also spread them with a tablespoon of Dijon mustard, which will give the dish a special touch. The wine can be either red or white to taste.

Salmon and Spinach Crust

Ingredients

Preparation

Nutritional information

Presentation

Tips

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