Imagine cutting into a golden, flaky puff pastry to reveal a perfectly cooked salmon nestled on a luxurious bed of creamy mushroom and artichoke pâté. This isn't just a recipe; it's a culinary journey that transforms an ordinary dinner into an extraordinary dining experience. With restaurant-quality elegance and surprisingly simple preparation, this Salmon in Puff Pastry will make you feel like a professional chef in your own kitchen.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 1 pound salmon fillet
- 1 sheet puff pastry, thawed
- 1 cup mushrooms, chopped
- 1 cup artichoke hearts, chopped
- 2 tablespoons cream cheese
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Prepare the mushroom artichoke pâté: In a skillet over medium heat, add a drizzle of olive oil. Once heated, add the chopped mushrooms and sauté until they are soft and any moisture has evaporated, about 5-7 minutes.
- Add the chopped artichoke hearts to the skillet with the mushrooms. Cook for an additional 3-4 minutes, stirring occasionally, until the artichokes are heated through.
- Remove the skillet from the heat and let the mixture cool slightly. Once cooled, transfer the mushroom and artichoke mixture to a food processor. Add the cream cheese, and season with salt and pepper to taste. Pulse until the mixture is well combined but still slightly chunky.
- On a lightly floured surface, roll out the thawed puff pastry sheet to smooth out any creases. Make sure it is large enough to wrap around the salmon fillet.
- Place the salmon fillet in the center of the puff pastry. Season the salmon with salt and pepper.
- Spread the mushroom artichoke pâté evenly over the top of the salmon fillet.
- Fold the edges of the puff pastry over the salmon, creating a sealed package. Trim any excess pastry if necessary, and make sure to pinch the seams together to prevent leaks during baking.
- Brush the top of the wrapped salmon with the beaten egg to give it a golden color when baked.
- Carefully transfer the wrapped salmon to the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky.
- Once baked, remove the salmon in puff pastry from the oven and let it rest for about 5 minutes before slicing.
- Serve warm, garnished with fresh herbs if desired, and enjoy your delicious Salmon in Puff Pastry with Mushroom Artichoke Pâté!
Tips
- Ensure your puff pastry is completely thawed but still cold for the best flakiness.
- Pat the salmon dry before seasoning to help achieve a crisp pastry exterior.
- Don't skip brushing the pastry with egg wash - it creates that gorgeous golden-brown shine.
- Let the mushroom and artichoke mixture cool before spreading to prevent soggy pastry.
- Use a sharp knife to create decorative scores on the pastry top for a professional presentation.
- Check salmon's internal temperature reaches 145°F for perfect doneness.
- Allow the dish to rest for 5 minutes after baking to let juices redistribute and make slicing easier.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 30g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 95mg
