Salmon in puff pastry

Puff pastry is immensely useful, not to mention tasty! While I usually use it to wrap filet of beef or pork, I recently decided to try the same method using some salmon. Fabulous! The great thing about pastry-wrapped meat or fish is that the pastry essentially replaces sides like potatoes or rice, and it also serves to keep whatever is inside nice and succulent.

Ingredients (serves 2):

400gr filet of salmon

1 pack of puff pastry

1 egg, separated

3 tablespoons of soft goat cheese

2 tablespoons of sour cream

200gr frozen spinach

2 shallots

Lemon Juice

Salt & Pepper

Preparation:

1. Wash the salmon and dry off with some kitchen paper. Season with salt and pepper. Defrost the spinach, and gently fry in a pan with the chipped shallots and a bit of olive oil. Season the spinach with salt, pepper and, if you want, a bit of nutmeg. Allow the spinach to cool down. In a bowl mix the sour cream, goats cheese, some salt and a bit of lemon juice. 

2. Lay out your puff pastry to form a rectangle and spread the sour cream in the center. Top with the spinach and place the salmon on top. Brush the edge of the pastry with some egg white and fold. Place on a baking tray (ideally covered with some baking paper), putting the folded side down. Brush the whole thing with the egg yolk and place in the often at 180°C for 30 Minutes. 

You can serve this with a nice green salad or some vegetables (I used sugar snaps).