February 19, 2016
In my opinion, the best part about this dish is that it looks impressive and difficult but is actually very fast and easy. You can make it during the week or serve it to guests if you want an “awe” factor.
1Preheat the oven to 350 degrees.
2Prepare a baking sheet with either tin foil and some cooking spray or parchment paper.
3In a small bowl, combine crème fresh, chives, and lemon zest. Add salt and pepper to taste.
4On a floured surface, with a rolling-pin, roll out the puff pastry until you can wrap each filet in the pastry.
5Cut the pastry in half.
6Place each salmon filet about 1/2 an inch away from the edge of the puff pastry.
7Drizzle each filet with olive oil and season with some salt and pepper.
8Spread a layer of the crème fresh mixture on each filet.
9Pull the opposite edge of the pastry over the salmon to “wrap” it. Press down to seal each seam.
10Trim to remove any excess pastry (make sure to leave at least 1/4 inch of the seams) to make all the sides even.
11[Recommended] For decoration, press a fork down around the seams.
12Brush the egg on the top of the pastry
13Gently lift each salmon pocket off the floured surface and onto the prepared baking sheet.
14Place the salmon in the oven for about 30 minutes or until crust is flaky and salmon is fully cooked.
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