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Trail Appliances AB/SK:quality(75))
This month’s recipe is courtesy of Chef Neil Stuart from our Calgary Trail Appliances location.
If you’re in need of something easy but spectacular to serve for dinner, this is the recipe for you. Add a salad for a complete meal.
Salmon in Puff PastryYields 6 servings
1 salmon loin, belly trimmed and tail area off so it’s even
1 bunch of fresh dill, chopped
1 500 g package of cream cheese, room temperature
1 lemon, zested and juice reserved
2 cloves of garlic, minced
1 egg, beaten
1 sheet of puff pastry
salt and pepper to taste
Preheat oven to 400°F on convection bake_*_.Place cream cheese in mixing bowl or stand mixer. Add chopped dill, minced garlic, lemon juice and zest and mix together. Add salt and pepper to taste.Place puff pastry on work surface and brush with beaten egg. Place salmon on one half of the puff pastry. Spread cream cheese mixture onto the top of the salmon – a piping bag can help with this.Fold puff pastry over the top of the salmon and seal edges by using fork tines. Brush top with beaten egg. Place in oven and bake to a nice golden brown, approximately 20 minutes. Remove from oven and allow to cool slightly before cutting into portions.
Chef Neil’s tips:
1. Use phyllo pastry layered with butter instead of puff pastry for a lighter, flakier pastry.
2. Add different ingredients to the top of the salmon for variations to the recipe. Try roasted peppers, asparagus, sautéed mushrooms or sautéed spinach.
*If you don’t have a convection oven it’s easy to adjust for an oven without. Preheat your oven to 425°F and bake for 20-25 minutes. Start checking for doneness at 20 minutes.
