Salmon and mustard puff pastry

Fishes50 minutes4-6 people
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By Barbara Gonzalo

salmon and mustard puff pastry

I love the salmonThe smoked especially, but the fresh if it is well cooked I also like a lot. And well done for me, it is neither more nor less than it has to be juicy, if it is dry at home nobody wants it. I usually do it in the oven with a very rich sauce, but this last week I decided to put it in a puff pastry that I had in the fridge and the result was great. In fact, I have already had to repeat it again, so I recommend that you try this recipe for salmon and mustard puff pastry.

You can prepare it in large puff pastry, in individual size or even by cutting the puff pastry into smaller portions and as an aperitif.

Salmon and mustard puff pastry

Print recipe

Enjoy the salmon preparing it inside a puff pastry and with the special point of mustard.

Salmon and mustard puff pastry
  • Barbara Gonzalo
  • Kitchen: Spanish, International
  • Recipe type: Fish
  • Rations: 4-6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 puff pastry (the filling will give you 2 doughs)
  • 400-500 gr. fresh salmon
  • 1 cebolla
  • 120 gr. pitted olives
  • 3 tablespoons mustard (Dijon or old)
  • 200 gr. grated mozzarella
  • 2 tablespoons olive oil
  • 1 egg
  • 2 cloves of garlic
  • shawl
  • pepper
  • assorted spices (oregano, thyme, dill)

Preparation

  1. Chop the onion and garlic into small cubes.

  3. Pour the oil into a frying pan and fry the onion and garlic until they are poached.

  4. Add the diced salmon, clean of skin and bones.

  6. Season to taste.

  7. With the spatula, crumble the salmon as it cooks in the pan.

  8. Once the salmon is done (try not to make an excess so that it does not remain dry), remove from the heat.

  9. Add the mustard, the chopped olives and the grated mozzarella. Mix until smooth.

  11. Place the puff pastry with the greaseproof paper on a baking sheet.

  12. Fill the puff pastry with the salmon mixture that we have prepared, leaving one finger free around the perimeter.

  14. Brush the edge of the puff pastry with beaten egg and close by pressing the edges.

  15. Paint the surface of the puff pastry with beaten egg, sprinkle with the spices that you like the most.

  17. Place in the oven preheated to 180ºC for about 20 minutes until the surface is browned.

Notes

With those amounts of salmon he gave me to fill 2 rectangular puff pastry, which I cut in half and I got 4 beautiful servings. If you want to fill only one puff pastry, you will have leftover filling that you can use for another day or to fill dough with dumplings.


Discover other recipes of: Fish Recipes

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  1.   María said
    ago 6 years

    What a good idea!! Puff pastry is one of my favorite doughs !! I will try to do it adapting it to my intolerances !!
    Thank you

    Reply to Maria
  2.   Barbara Gonzalo said
    ago 6 years

    We are glad that you like the idea Maria. The truth is that I did not expect it to be so popular at home and they loved it. I hope you also find it great with your adaptations.
    Regards!

    Reply to Bárbara Gonzalo