Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
Smoked Salmon and cream cheese Canape/ Appetizer/ Finger Food
Ingredients for 12 serve:
Chives 3 g
Lemon 40 g
Philadelphia cheese 100 g
Lebanese cucumber 120 g
Butter 30 g
Baguette slices 12
Smoked salmon 100 g
Dill 1 g
Preparation (30 minutes):
1. Finely slice the chives. Juice the lemon
2. Bring the Philadelphia cheese to room temperature, add the chives, lemon juice and seasoning and blend to combine until smooth
3. Slice the cucumber
4. Toast and butter the baguette slices
5. Pipe a small amount of the cheese mixture onto the baguette slices
6. Place the cucumber slices on top and pipe on some more cheese mixture
7. Form the salmon into rosettes and sit on top. Garnish with dill sprigs
My Fabulous Salmon Quiche Recipe | Rosemary Shrager
In this video i show you how to make a beautiful salmon quiche. the video only lasts just over 6 minutes.
Salmon Quiche
Serves: 6-8
Pan Size: 1 x 20cm x 3cm flan ring
Ingredients
For the Pastry:
240g plain flour
120g cold butter, cut into small cubes
2 eggs
1 tablespoon water
For the Filling:
Tarragon leaves
450g salmon fillet
4 whole eggs
3 egg yolks
400ml double cream
Salt and pepper, to taste
Pinch of cayenne pepper
Method
For the Pastry:
- Place the flour in a food processor, and add the cold, cubed butter.
- Process until the mixture resembles breadcrumbs.
- Add the eggs and water, and process again until a dough forms. You may need to add a little more water if the dough doesn't come together.
Note: This pastry does not need to be blind baked.
Roll out the dough on a floured surface, ensuring there's enough flour to prevent sticking.
Line a buttered flan tin with the dough, and then place it back in the fridge while you prepare the filling.
For the Filling:
- Preheat the oven and bake the salmon, covered, for 10 minutes. Allow to rest for an additional 10 minutes.
- In a large bowl, whisk together the whole eggs and egg yolks. Season with salt, pepper, and a pinch of cayenne.
- Fold in the double cream.
- Place the cooked salmon in the base of the pastry-lined flan tin.
- Sprinkle with tarragon leaves.
- Pour the egg mixture over the top.
Baking:
- Bake in the oven for approximately 45 minutes.
- After 30 minutes, reduce the heat to 150°C. It may need a little longer in the oven; the quiche should be nice and fluffy when done.
Serving Suggestion: Serve with a green salad.
How to Make a Quiche – 4 Easy Recipes
Learn how to make a quiche at home from scratch. 4 easy and delicious recipes to make a quiche fillings and one recipe for flaky quiche crust. These are the quiche recipes: Pizza quiche (mozzarella & cherry tomatoes), salmon and broccoli quiche, spinach and cheese quiche, mushroom quiche.
Full Written Recipe:
More Recipes:
Shepherd's Pie:
Mac and Cheese:
Salmon with Lemon Butter Sauce:
Cream of Mushroom Soup:
Pesto Pasta:
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How to make salmon tart
This classic is simple to make, and is a pleaser for the whole family. If you've got some leftover salmon, why not give this a go?
SPINACH AND SALMON QUICHE
SPINACH AND SALMON QUICHE
Quiches are a classic French recipe, easy to prepare, tasty and a beautiful dish for a gathering of friends or just served for brunch or a light lunch or a light dinner.
This quiche is a slight twist to the original recipe. The great combination of spinach and salmon in this recipe just make it healthier. Season with Dill, the perfect herb pairing with salmon will turn absolutely delicious and tasty together.
This recipe is inspired by “Leukerecepten.nl YouTube channel” with some adjustment at measurements and ingredient.
Happy cooking, free subscribes and ring the bell for more new recipes.
YT channel: Amsterdam Kitchen by Evi’s Taste
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Step 1: Thaw Frozen Spinach
Ingredients:
450 grams store-bought frozen spinach leaves
a little bit water to thaw the spinach
Step 2: Spinach Filling
Ingredients:
450 grams thawed spinach leaves
250 grams single cream with 7% butterfat (kookzuivel)
70 grams shredded old cheese
10 grams fresh dill sprigs
1/8 tsp sea salt
1/4 tsp ground black pepper
3 eggs
Step 3: Prepare Pie Dish
Ingredients:
8 store-bough frozen quiche crust/quiche dough (hartige taart deeg)
5 grams butter
2 tbsp breadcrumbs
Step 4: Pre-heat oven to 350F (180C)
Step 5: Assemble The Spinach and Salmon Quiche
Ingredients:
spinach filling
325 grams fresh salmon
10 grams shredded old cheese
1 grams sliced fresh dill
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