Salmon en Croute with Spinach, Leeks, and Poppy Seeds

Indulge your taste buds in an exquisite culinary journey with this Spinach, Leek, and Poppy Seed-infused Salmon en Croute. This Salmon en Croute a visual masterpiece with a delicious celebration of textures and tastes: an unforgettable dining experience that effortlessly blends sophistication with simplicity.

Ingredients:

• 2 salmon fillets (about 200g each), skinless
• 1 sheet puff pastry, thawed if frozen
• 2 cups fresh spinach, chopped
• 1 leek, finely sliced
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)
• 1 tablespoon poppy seeds
• Olive oil or butter for greasing

1. Preheat the Oven:

   • Preheat your oven to 200°C (180°C fan).

2. Prepare the Spinach and Leeks:

   • In a pan, sauté the sliced leeks in a bit of olive oil or butter until softened. Add the chopped spinach and cook until wilted. Season with salt and pepper. Allow the mixture to cool.

3. Prepare the Salmon:

   • Pat the salmon fillets dry with a paper towel and season with salt and pepper.Spread Dijon mustard over each salmon fillet, ensuring an even coating. Place a portion of the sautéed spinach and leeks on top of the mustard-coated salmon. Sprinkle chopped fresh dill on top of the spinach and leek mixture.

4. Roll Out the Puff Pastry:

   • On a lightly floured surface, roll out the puff pastry to a size that can completely encase both salmon fillets.

5. Wrap the Salmon:

   • Place each salmon fillet with the spinach and leek mixture in the centre of the puff pastry. Fold the pastry over the salmon, sealing the edges. Trim any excess pastry if needed. Place the wrapped salmon on a baking sheet lined with parchment paper, seam side down.

6. Brush with Egg Wash and Add Poppy Seeds:

   • Beat an egg and brush it over the top of the puff pastry. Sprinkle poppy seeds evenly over the egg-washed pastry.

7. Score the Pastry:

   • Use a sharp knife to lightly score the top of the pastry in a decorative pattern. Be careful not to cut through the pastry completely.
8. Chill (Optional):
   
   For a crisper pastry, you can chill the wrapped salmon in the refrigerator for about 15-20 minutes before baking. This helps the pastry hold its shape better during baking.
   
9. Bake:
   
   Transfer the wrapped salmon fillet to a baking sheet lined with parchment paper.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the salmon is cooked through (internal temperature should reach 145°F or 63°C).
   
10. Serve:
    Allow the salmon en croûte to rest for a few minutes before slicing and serving.