Feuilletine au Saumon
Ingredientsfor 2
520
Cal
36g
Protein
34g
Carbs
28g
Fat
- 14 salmon fillets (5 oz each), skin removed
- 21 sheet (14 oz) all-butter puff pastry, thawed
- 34 tablespoons crème fraîche
- 42 tablespoons fresh dill, chopped
- 52 tablespoons fresh chives, chopped
- 61 tablespoon capers, rinsed and chopped
- 71 teaspoon lemon zest
- 81 egg beaten with 1 tablespoon water for egg wash
- 9Salt and white pepper to taste
- 10Lemon wedges and green salad for serving
Instructions
- 1
Preheat oven to 425°F. Mix crème fraîche with dill, chives, capers, and lemon zest. Season with salt and white pepper.
- 2
Cut the puff pastry into 4 rectangles, each large enough to wrap a salmon fillet. Season salmon lightly with salt and white pepper.
- 3
Place each salmon fillet in the center of a pastry rectangle. Spread a tablespoon of the herbed crème fraîche over the top. Fold the pastry over the salmon like an envelope, pressing the edges firmly to seal. Brush all over with egg wash.
- 4
Score the top of each parcel decoratively with the back of a knife without cutting through. Bake at 425°F for 20–22 minutes until the pastry is deep golden and puffed. The salmon inside will be perfectly cooked — juicy and still slightly pink in the center. Serve with lemon wedges.