- A plate of puff pastry (can be frozen)
- 14 oz of Norwegian salmon on loin
- 3.5 oz of spinach
- 2 tsp flour
- 2 oz of butter
- 1/2 liter whole milk
- salt and pepper
- 1 beaten egg to varnish
We always do this salmon in puff pastry with spinach cream at Christmas because it is very comfortable when people will come home, as it can be done in advance. When you want to serve the puff pastry, with a slight touch of oven to temper them, they will be again as newly made.
In addition the combination of salmon and spinach works very well even visually, since the cut has a very colorful color. If I tell you furthermore that these puffs are just as good in cold as in hot and that doing them does not give much work, I suppose you are wishing to see the process. You can even make a full dinner if you complement it with this http://recikia.com/mexican-apple-salad-christmas/.
See how to make this salmon in puff pastry with spinach cream:
1. Of course if you use homemade puff pastry will be even better, but with all the work we have in the typical meetings of the holiday season, the use of frozen or refrigerated puff pastry is a good choice.
2. Start by chopping the spinach into very small pieces. In a skillet, melt the butter and sauté the spinach a little until the volume is reduced by half. Add the flour and mix it with spinach, stirring while toasted a little.
3. Let’s add the whole milk very slowly while we remove. Little by little we make a béchamel by pulling thick that we allow to cool. Meanwhile, prepare the fish, dividing the loin of salmon into four ingots of 3.5 oz each.
4. Cut the puff pastry in pieces of approximately 8×6 in or 20×15 cm and in the center place the salmon loin. We covered it with the spinach béchamel and closed the package of puff pastry forming an ingot. We make a hole in the top to make of chimney and we varnate with beaten egg. Bake at 400°F / 200ºC for about 15 minutes until the packages are well browned.
Tasting salmon in puff pastry with spinach cream
This puffed salmon appetizer with spinach cream combines perfectly with a glass of cold white wine, or as we have thought for the holiday season, with a glass of champagne or cava. One last tip: if you prepare it before, never warm this snack in the microwave or the puff will no longer be crispy.