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Recipe by Rikki Junik

Salmon en Croute

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Salmon en Croute
Parve Parve
Medium Medium
12 Servings
Allergens

Contains

- Egg - Gluten - Wheat
1 Hour, 30 Minutes
Diets
- Pescatarian

Salmon, spinach, and potatoes are wrapped in puff pastry and baked to crispy perfection in this easy take on the classic French dish. An elegant dish for the holidays, a simcha, or dinner party.

Ingredients

Main ingredients

  • 1 roll Gefen Puff Pastry

  • 2 pounds salmon side, cut in half lengthwise

  • 1 cup frozen spinach

  • 5 egg yolks, divided

  • 2 Yukon gold potatoes, peeled

  • salt

  • pepper

Garnish (optional)

  • arugula

  • pomegranate seeds

Wine Pairing

Elvi In Vita

Directions

Prepare Spinach and Potato Layers

1.

In a large pan, cook your frozen spinach on high heat for about three minutes and drain well. Add three egg yolks to the spinach and season to taste.

2.

Thinly slice your potatoes on a mandolin (they should be paper thin).

Assemble

1.

Preheat your oven to 350 degrees Fahrenheit.

2.

Tape two large pieces of Gefen Parchment Paper to your surface and lightly roll your puff pastry into a large rectangle about one quarter inch thick, nine inches wide, and 15 inches long.

3.

Place your salmon in the center of your puff pastry and season well. Spread the spinach over the salmon evenly. Then top with the potato slices and season.

4.

Carefully flip one side of the pastry over the salmon. Then remove the tape fortifying the paper and pull the parchment paper back without the pastry.

5.

Do the same to the other side and then tuck in the loose pastry edges. Transfer to a baking sheet.

6.

Score the top of the pastry with a small paring knife. Beat remaining two egg yolks and brush all around the pastry.

7.

Bake for 40-45 minutes or until the pastry is crisp.

8.

If desired, garnish with arugula and pomegranate seeds.

Notes:

You can make this in advance by just refrigerating it after rolling it. When you need it, just continue by scoring and brushing the pastry and baking.

Recipe tags

appetizers apps baked dairy free fish appetizers french food kosher French food no mayo no mayonnaise non-dairy pareve parve potatoes puff pastry Rosh Hashana Rosh Hashannah salmon sheva brachos sheva brachot simcha spinach starters wellingtons
Salmon en Croute

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Shoshi Weber
Shoshi Weber
2 years ago

Do you have an idea of a nice sauce to go with this?

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Raquel
Raquel
Reply to  Shoshi Weber
2 years ago

I think a pesto sauce would be delicious or you could do more of a mayo based hollandaise sauce.

0
fr
fr
3 years ago

salmon encroute just wondering, how long in advance can this be made and can it be frozen?
thanks!

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Oooo}mowed
Oooo}mowed
Reply to  fr
3 years ago

You can make this in advance by just refrigerating it after rolling it. When you need it, just continue by scoring and brushing the pastry and baking. If you want to freeze it, it may be better to prepare everything, freeze it and then defrost it a few hours – egg wash and then bake!

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Stacey Silverman
Stacey Silverman
5 years ago

Spices? What can we add to the salmon to make it more flavorful besides salt and pepper? It looks like a fabulous recipe!

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Cnooymow{shman
Cnooymow{shman
Reply to  Stacey Silverman
5 years ago

How about dried parsley or dried dill?

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wpdiscuz   wpDiscuz

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