Salmon, Mushroom and Spinach En Croute


  • · 2 Salmon Steaks
  • · one shallot
  • · 3 cloves of garlic
  • · 1 cup of spinach
  • · salt and pepper
  • · one tablespoon Dijon mustard
  • · 1/2 can mushroom soup
  • · 1 cup of mushrooms
  • · one pack of pepperidge farm frozen puff pasty
  • · one egg beaten for glaze
  • · ½ cup fresh dill


1. get the puff pastry out of the freezer and defrost it

2. saute the garlic, shallot, and mushrooms in olive oil with salt and pepper for 5 min

3. add spinach and let it reduce down 3 min

4. add mustard, and mushroom soup

5. in a separate pan pan sear the salmon with olive oil salt and pepper 4 min

6. fold out the pastry and put the salmon in the middle with a spoon of the sauce on top, then fold the pastry around it, cut of excess pastry and seal with egg.

7. brush with egg to give a nice glaze

8. bake in the oven at 400 degree’s for 25-30 minutes

Salmon Mushroom and Spinach en Croute
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