Salmon en Croûte

• Salmon(600 g)
• Puff Pastry(500 g)
• Spinach(200 g)
• Cream cheese(180 g)
• Dijon Mustard(1 tbsp)
• Fresh dill(2 tbsp)
• Lemon(1)
• Garlic(2 cloves)
• Eggs(1)
• Olive oil(2 tbsp)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• Arugula(100 g)
• Vinegar(1 tbsp)

Method

1. 1

   Take the {Puff Pastry} out of the fridge so it softens slightly. Finely chop the {Fresh dill}, mince the {Garlic}, zest the {Lemon}, then cut the {Salmon} into irregular bite-size pieces. Beat the {Eggs} in a small bowl.

   ~15 min

2. 2

   Heat {Olive oil} in a large pan over medium heat. Add the {Garlic} and cook briefly, then add the {Spinach} with half the {Salt} and cook until wilted and any moisture has evaporated. Tip into a bowl and cool for a few minutes.

   ~5 min

3. 3

   Stir the {Cream cheese}, {Dijon Mustard}, chopped {Fresh dill}, {Lemon} zest, remaining {Salt}, and {Black pepper} into the spinach. Fold in the {Salmon} pieces so the fish is evenly coated through the filling.

   ~10 min

4. 4

   Heat the oven to 200°C. Roll the {Puff Pastry} into a large rectangle if needed. Pile the salmon filling down the center third, leaving a border. Fold the pastry over to enclose the filling, seal the edges, place seam-side down on a lined tray, and brush all over with the {Eggs}.

   ~5 min

5. 5

   Bake until the pastry is puffed and golden and the salmon is just cooked through in the creamy filling.

   ~30 min

6. 6

   Toss the {Arugula} with {Olive oil}, {Vinegar}, and a squeeze of juice from the {Lemon}. Slice the en croûte thickly and serve with the salad alongside.

   ~10 min