Imagine a dish that combines the delicate flakiness of puff pastry with the rich, luxurious flavor of salmon - this is not just a recipe, it's a gastronomic experience that will transport your taste buds straight to the vibrant kitchens of Spain. The Hojaldre Invertido Relleno de Salmon is more than just a meal; it's a stunning culinary creation that looks as incredible as it tastes, perfect for impressing dinner guests or treating yourself to a gourmet experience at home.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 sheet puff pastry
- 1 cup cooked salmon, flaked
- 1/2 cup cream cheese
- 1/4 cup dill, chopped
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the puff pastry will cook evenly and become golden brown.
- On a clean surface, roll out the sheet of puff pastry to ensure it is smooth and slightly larger. This will help in wrapping the filling properly.
- In a mixing bowl, combine the flaked cooked salmon, cream cheese, chopped dill, and a pinch of salt and pepper. Mix well until all ingredients are evenly incorporated.
- Take half of the beaten egg and set it aside for later use. Use the other half to brush the edges of the puff pastry. This will help seal the pastry.
- Place the salmon filling in the center of the puff pastry, leaving enough space around the edges to fold and seal the pastry.
- Fold the pastry over the filling to create a pocket, ensuring that the edges meet. Press down firmly to seal the edges, and use a fork to crimp the edges for a decorative touch.
- Brush the top of the pastry with the reserved beaten egg. This will give it a beautiful golden color as it bakes.
- Place the filled pastry on a baking sheet lined with parchment paper to prevent sticking.
- Bake in the preheated oven for 25 minutes, or until the pastry is puffed and golden brown.
- Once baked, remove from the oven and let it cool for a few minutes before slicing. This will make it easier to cut and serve.
- Serve warm, garnished with additional dill if desired, and enjoy your Hojaldre Invertido Relleno de Salmon!
Tips
- Ensure your salmon is well-drained and flaked to prevent excess moisture from making the pastry soggy.
- Use cold cream cheese for easier mixing and a more consistent filling texture.
- Don't overload the pastry - too much filling can prevent proper sealing and cause leaks.
- For a professional finish, use an egg wash with a pinch of salt to achieve a glossy, golden-brown crust.
- Let the pastry rest for a few minutes after baking to allow the layers to set and make cutting easier.
- For extra flavor, consider adding a small amount of lemon zest or capers to the salmon mixture.
- If you're preparing in advance, you can assemble the pastry and refrigerate it before baking for up to 2 hours.
Nutrition Facts
Calories: 414kcal
Carbohydrates: 27g
Protein: 16g
Fat: 27g
Saturated Fat: g
Cholesterol: 97mg
