Miss Pixies Salmon Spinach Mozzarella In Pastry Recipes

MISS PIXIE'S SALMON, SPINACH & MOZZARELLA IN PASTRY

Steps:

• Season the salmon with salt and pepper, and cut into 2 pieces down the middle lengthwise. Set aside.
• Wash the spinach carefully to release any dirt, then cook in a small amount of salted water until it wilts.
• Refresh under cold water; drain thoroughly. Chop very finely and place in a mixing bowl.
• Chop the mozzarella into tiny pieces and add to the spinach with the ricotta, salt and pepper, nutmeg, spring onion and chives.
• Mix well and add the beaten egg.
• Roll out half the pastry into a rectangle about 6cm larger than the salmon, on all sides. Place this on a baking sheet.
• Spread half the spinach and cheese mixture in the centre of the pastry, so that it covers about two-thirds of the area, leaving a strip of about 6cm on all sides.
• Place the salmon in the centre, side by side, topping and tailing the two pieces so that the shape of the salmon roughly equates to an oblong.
• Sprinkle over extra salt and pepper.
• Carefully spread the remaining spinach and cheese mixture over the salmon.
• Roll out the remaining pastry, and place this on top, pulling the extra pastry from the base up, brushed with the extra beaten egg.
• Seal the top piece of pastry to the base with egg so it will remain closed and form a neat parcel.
• Use any trimmings to decorate the top.
• Completely brush the parcel with the remaining egg.
• Return to the refrigerator for at least half an hour.
• Bake at 200 degrees for about 15 minutes until the pastry is crisp and golden, and the salmon is cooked.
• serve hot or cold.

SALMON AND SPINACH IN PASTRY

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the mustard, mayonnaise, lemon juice, dill, and goat cheese until smooth.
• Slightly roll out the pastry and cut into eight square pieces.
• Season the salmon with the salt and pepper and cut each filet into quarters.
• Place one piece of salmon in the center of each piece of pastry.
• Place 1/8 of the spinach on top of each piece of salmon and top with 1/8 of the cheese mixture.
• Pull the pastry over the sides of the salmon and lightly seal the top. Seal the sides well with cold water. (This is so the top opens and looks pretty and the sides stay shut to hold everything inside.).
• Bake on a lightly greased baking sheet for 30 minutes or until the pastry is golden.
• Serve warm.

PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
• Add the spinach, salt, and pepper, cooking until spinach is wilted.
• Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
• On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
• Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
• Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
• Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
• Brush the top again with the egg wash.
• Bake for 20-25 minutes, until pastry is golden brown.
• Slice, then serve!
• Enjoy!