Salmon and Spinach in Pastry
A delightful pastry dish featuring a golden, flaky crust filled with salmon, spinach, and ricotta, perfect for any occasion.
Ingredients
For the filling
- 1 tbsp olive oil
- 1 onion finely chopped onion
- 200 g spinach fresh spinach
- 200 g ricotta cheese
- 1 unit lemon finely grated zest of 1 lemon
- 4 units skinless salmon fillets each about 125g
- 1 unit free-range egg beaten
- sea salt and freshly ground black pepper to taste
For the pastry
- 500 g all-butter puff pastry block
- plain flour for dusting
Instructions
Preparation
- Sauté the onion in olive oil until soft.
- Add the spinach and cook until wilted.
- Squeeze all excess liquid from the spinach mixture and allow it to cool completely.
- In a bowl, mix the cooled spinach and onion with ricotta, lemon zest, salt, and pepper.
Assembly
- Roll out the puff pastry on a lightly floured surface.
- Spoon half the spinach mixture down the centre.
- Top with two salmon fillets, the rest of the spinach mixture, and the remaining two fillets.
- Brush the pastry edges with beaten egg and fold the pastry over the filling, sealing the edges firmly.
Baking
- Brush the entire pastry case with egg wash and bake at 200°C (180°C Fan) for 20-25 minutes until the pastry is golden and puffed.
Notes
Serve warm with a side of mixed greens or a light salad. For added flavor, consider a zesty lemon sauce or crème fraîche.