Salmon Pastry Puff ( 三文鱼酥皮卷)
This recipe is a simplified version of regular Salmon Wellington recipe but with the same great taste.
Equipment
- 10-12“ stainless pot
- baking pan
- Baking oven
- small bowl
- brush (optional)
- Can opener
Ingredients
- 1 can canned salmon (170 gram)
- 1 bag spinach (170 gram)
- 1 piece small onion
- 3 cloves garlic
- 3 oz cream cheese
- 1 piece puff pastry (13"X10.5")
- 1 piece egg
- 1 tbsp oil
- 1 tsp salt (optional)
- 0.5 tsp ground black pepper (optional)
Instructions
- Take the puff pastry out of the freezer. Let it sit at room temperature for 25-30 mins. Or, if it was put it in the refrigerator, take it out 2 hours before cooking.
- Mince the garlic, and chop the onion.
- Put the pot on stove top, and turn heat to medium. Add the chopped onion. Stir until translucent.
- Open the salmon can. Smash it in a small bowl. Stir in the salmon at medium heat to mix well with the onion. Add the minced garlic and stir for 2-3 mins.
- Add the spinach. Continue mixing until all spinach leaves are cooked.
- Stir in the salt, black pepper, and cream cheese. Mix until all the cream cheese melts with the rest of mixture.
- Put the pot in a cold water bath to cool down. Add ice if you have it to make it cool faster.
- Set the oven to 400F.
- Unroll (unfold) the puff pastry to make it flat. Cut it to four pieces.
- Whip the egg in the small bowl
- When the salmon mixture is completely cool, put 3-4 tbsp of it onto the pastry.
- Fold the pastry. Use a fork to press the edges. Brush the pastry with the whipped egg.
- Put the pastry into the oven and bake for 20-25 mins.
Video
Notes
-I use both fresh salmon chunks and canned salmon. The canned salmon is wild caught and costs less.
-You can use shallots or onion. Most time I use onion.
-There might be cracks if the pastry is still frozen when it is unfolded, but it's OK. The baking process would fix it.
-Try to use fresh salad spinach so that you don't need to rinse it. With moisture from fresh spinach, onion, and other ingredients, you don't want to bring in extra water.
-Completely cooling down the salmon mixture is very important. Otherwise, it would melt the pastry causing a mess.
-The salad bag I bought is 170 grams. It might be a good idea to use less spinach, say 130 grams.
-More cream cheese would make the mixture wetter.
-Since pastry, cream cheese, and canned salmon all have salt in them, you can choose not to add salt.