This Salmon en Croûte recipe is a showstopping main dish wrapped in flaky puff pastry with a creamy spinach and Boursin cheese filling. The salmon stays tender and flavorful while the golden crust bakes up perfectly crisp. Elegant enough for holidays yet simple enough for a special weeknight dinner, this dish always impresses with its beautiful presentation and rich flavor.
2(5.3 oz)packages Boursin garlic and fine herb cheese
4ozmascarpone
1/2tbspdill
1lemonjuiced and zested
1.75 - 2lbssalmonboned and skinned
1tbspdijon mustard
1tsp smoked paprika
1tsp Green Goddess seasoning(Trader Joe’s or similar)
2sheetsfrozen puff pastrythawed (I prefer Pepperidge Farm brand)
1egg white(for egg wash)
Method
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Preheat the oven to 400°F and line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat. Add the shallot and sauté for about 3 minutes. Add spinach and cook for 10 minutes until wilted. Once cooled, squeeze out excess water.
In a bowl, mix Boursin cheese, mascarpone, dill, lemon juice, and zest. Stir in the spinach until smooth and creamy.
Roll out both sheets of puff pastry. Place one on the prepared baking sheet. Pat salmon dry and place it in the center. Spread Dijon mustard over the top, sprinkle with smoked paprika and Green Goddess seasoning, and top with the spinach mixture.
Lay the second puff pastry sheet over the top and seal the edges. Crimp with a fork and cut a diagonal slits on top for steam to escape. Whisk the egg white with a splash of water and brush it over the pastry. Bake for 35 to 45 minutes until golden and the salmon reaches 145°F internally.
Let rest for 10 minutes before slicing and serving.
