Christmas salmon fan in puff pastry with creamy spinach, lemon, and almond crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper.

2. 2

   Pat the salmon fillet dry with paper towels and place it on the tray. Season it with 3 g (1/2 tsp) salt, black pepper, and 15 ml (1 tbsp) lemon juice.

3. 3

   Heat a skillet over medium heat and add the butter and olive oil. Add the shallot and cook for 2 to 3 minutes until softened. Add the garlic and cook 30 seconds more.

4. 4

   Add the fresh spinach to the skillet and cook for 2 minutes, stirring, until wilted. Remove from the heat and let it cool slightly for 3 minutes.

5. 5

   Mix the cooked spinach with the cream cheese, Dijon mustard, lemon zest, fresh dill, the remaining 15 ml (1 tbsp) lemon juice, and 3 g (1/2 tsp) salt.

6. 6

   Roll out the puff pastry and cut it into long strips about 2 cm / 3/4 inch wide. Spread the spinach mixture over the top of the salmon, leaving the edges uncovered.

7. 7

   Lay the puff pastry strips diagonally over the salmon, slightly overlapping, to create a fan effect. Gently press the ends around the fillet without covering it completely.

8. 8

   Brush the pastry with the beaten egg and sprinkle the sliced almonds on top, pressing lightly so they adhere.

9. 9

   Bake at 200 °C / 400 °F for 25 to 30 minutes, until the pastry is golden, the almonds are toasted, and the salmon is just cooked in the center.

10. 10

    Let rest for 5 minutes before serving. Slice into portions and serve warm to enjoy the crisp pastry and creamy filling.