• 1040
• April 3, 2024

Salmon in puff pastry

Ingredients for 2 persons

• 1 pack of finished puff pastry (The rolled up!)
• 2 frozen wild salmon fillets
• olive oil
• salt and pepper
• about 4 tbsp black olive tapenade (olive paste)
• 1 small bunch of fresh basil
• 2 ripe tomatoes
• 150 g mozzarella
• 1 egg
• some flour

That's how it's done

1. Preheat the oven to 200 degrees. Lay out a baking sheet with parchment paper. Dust the work surface with flour and roll out the puff pastry to sheet size and place the dough on the baking sheet.
2. Drizzle the salmon fillets with oil and season with a little salt and pepper. Place with the skin side down on the puff pastry. Spread the tapenade thinly on the fillets. Remove the basil leaves and place on the salmon.
3. Slice the tomatoes and place on top. Rip up the mozzarella and sprinkle over it. Drizzle everything with olive oil. Fold up the dough edges and press firmly together.
4. Beat the egg in a cup and whisk with a fork. Brush the dough edges with egg yolk.
5. Slide the baking tray onto the bottom rail in the preheated oven, and place an empty baking sheet over it, so that the top of the salmon does not get too hot.
6. Bake at 200 degrees for about 30-35 minutes.
7. It tastes a big colorful salad.

Puff Pastry Salmon (Salmon Wellington) | April 2024