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Bagel-Style Puff Pastry Salmon Crown https://www.metro.ca/userfiles/image/recipes/saumon-wellington-couronne-bagel-11414.jpg PT30M PT40M PT1H50M
With the rack in the middle position, preheat the oven to 200ºC (400ºF).In a large pan on medium, sauté the spinach in the olive oil. Add 2.5 mL (1/2 teaspoon) of salt. Season with pepper. Cook until the spinach wilts. Add the garlic. Stir and cook for a few more minutes to allow a maximum amount of moisture to evaporate.Pass through a fine strainer and press down to drain. Let cool. Place in a bowl. Add the dill and chives, zest, lemon juice, and cream cheese. Stir.Taste and fix the seasoning if needed. Store in the fridge.Place all the “everything bagel” seasoning in a bowl and mix. Set aside.Place a puff pastry sheet on a baking sheet lined with parchment paper. Place a small bowl of about 12 cm (4.5 inch) in diameter in the middle of the puff pastry and slice the contour of the bowl to obtain a crown.Sprinkle Panko everywhere on the surface except a strip of about 2.5 cm (1 inch) alongside the edge. Spread the spinach mixture on top of the Panko.Pat the salmon fillets dry. Place them on top of the spinach, overlapping any thinner pieces if needed to make sure the crown is even. Generously season with salt and pepper. Brush the egg wash along the edge.On a lightly floured workspace, use a rolling pin to spread the second puff pastry sheet out to make it slightly bigger, until you get a diameter of about 35 cm (13.5 inches). Brush the egg wash over the dough. Cover the crown with the dough, brushed side down. Remove the parchment paper from on top.Place the small bowl in the middle of the dough again to form the crown. Seal the crown by pinching the edges using your fingers and a fork. Brush the egg wash on top. Sprinkle about 10 mL (2 teaspoons) or more of “everything bagel” seasoning to taste.Refrigerate for 20 minutes (or until the next day). Bake in the oven for 25 to 30 minutes or until the dough turns golden. Let cool for a few minutes before slicing.Meanwhile, prepare the quick-pickled onions: place the slices of onion in a sterilized glass jar. In a small pot, combine the vinegar, sugar, and salt. Heat on medium while stirring occasionally or until the sugar dissolves.Pour the brine on top of the onions (the mixture does not have to entirely cover the onions), stir and let rest at room temperature for about 20 minutes. Stir again before sealing the jar. The pickled onions can be prepared ahead of time and kept in the fridge for several weeks.Serve the salmon crown with an arugula salad with olive oil and lemon juice, lemon wedges, and the pickled onions.
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For the puff pastry salmon 3/4 lb (342 g) fresh spinach 1 tablespoon (15 ml) olive oil 1 large garlic clove finely chopped 1 tablespoon (15 ml) dill chopped 1 tablespoon (15 ml) chives chopped zest of 1/2 lemon, grated 1 tablespoon (15 ml) lemon juice 3 tablespoon (45 g) cream cheese 1 lb (454 g) pastry round sheets thawed and stored in the fridge 1 tablespoon (15 ml) Panko breadcrumbs 1 1/2 lb (715 g) skinless salmon fillets sliced into strips of about 1.5 inch (4 cm) wide 1 egg whisked and diluted in a bit of milk for the egg wash salt and freshly ground pepper For the "everything bagel" seasonings : 1 teaspoon (5 ml) white sesame seeds 1 teaspoon (5 ml) poppy seeds 1/2 teaspoon (2,5 ml) dried minced onion 1/2 teaspoon (2,5 ml) salt 1/4 teaspoon (1,25 ml) dried minced garlic For the quick- pickle onions 1/4 lb (95 g) small red onion thinly sliced using a mandolin or sharp knife 1/2 cup (125 ml) white wine vinegar 1 tablespoon (15 ml) sugar
Bagel-Style Puff Pastry Salmon Crown

Bagel-Style Puff Pastry Salmon Crown

Rate this recipe
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6
Main course
0:30
Preparation
0:40
COOKING
1:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For the puff pastry salmon
  • 3/4 lb
    (342 g)
    fresh spinach
  • 1 tablespoon
    (15 ml)
    olive oil
  • 1
    large garlic clove finely chopped
  • 1 tablespoon
    (15 ml)
    dill chopped
  • 1 tablespoon
    (15 ml)
    chives chopped

  • zest of 1/2 lemon, grated
  • 1 tablespoon
    (15 ml)
    lemon juice
  • 3 tablespoon
    (45 g)
    cream cheese
  • 1 lb
    (454 g)
    pastry round sheets thawed and stored in the fridge
  • 1 tablespoon
    (15 ml)
    Panko breadcrumbs
  • 1 1/2 lb
    (715 g)
    skinless salmon fillets sliced into strips of about 1.5 inch (4 cm) wide
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  • 1
    egg whisked and diluted in a bit of milk for the egg wash

  • salt and freshly ground pepper

  • For the "everything bagel" seasonings :
  • 1 teaspoon
    (5 ml)
    white sesame seeds
  • 1 teaspoon
    (5 ml)
    poppy seeds
  • 1/2 teaspoon
    (2,5 ml)
    dried minced onion
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1/4 teaspoon
    (1,25 ml)
    dried minced garlic

  • For the quick- pickle onions
  • 1/4 lb
    (95 g)
    small red onion thinly sliced using a mandolin or sharp knife
  • 1/2 cup
    (125 ml)
    white wine vinegar
  • 1 tablespoon
    (15 ml)
    sugar
Imprimer ma sélection

Preparation

With the rack in the middle position, preheat the oven to 200ºC (400ºF).

In a large pan on medium, sauté the spinach in the olive oil. Add 2.5 mL (1/2 teaspoon) of salt. Season with pepper. Cook until the spinach wilts. Add the garlic. Stir and cook for a few more minutes to allow a maximum amount of moisture to evaporate.

Pass through a fine strainer and press down to drain. Let cool. Place in a bowl. Add the dill and chives, zest, lemon juice, and cream cheese. Stir.

Taste and fix the seasoning if needed. Store in the fridge.

Place all the “everything bagel” seasoning in a bowl and mix. Set aside.

Place a puff pastry sheet on a baking sheet lined with parchment paper. Place a small bowl of about 12 cm (4.5 inch) in diameter in the middle of the puff pastry and slice the contour of the bowl to obtain a crown.

Sprinkle Panko everywhere on the surface except a strip of about 2.5 cm (1 inch) alongside the edge. Spread the spinach mixture on top of the Panko.

Pat the salmon fillets dry. Place them on top of the spinach, overlapping any thinner pieces if needed to make sure the crown is even. Generously season with salt and pepper. Brush the egg wash along the edge.

On a lightly floured workspace, use a rolling pin to spread the second puff pastry sheet out to make it slightly bigger, until you get a diameter of about 35 cm (13.5 inches). Brush the egg wash over the dough. Cover the crown with the dough, brushed side down. Remove the parchment paper from on top.

Place the small bowl in the middle of the dough again to form the crown. Seal the crown by pinching the edges using your fingers and a fork. Brush the egg wash on top. Sprinkle about 10 mL (2 teaspoons) or more of “everything bagel” seasoning to taste.

Refrigerate for 20 minutes (or until the next day). Bake in the oven for 25 to 30 minutes or until the dough turns golden. Let cool for a few minutes before slicing.

Meanwhile, prepare the quick-pickled onions: place the slices of onion in a sterilized glass jar. In a small pot, combine the vinegar, sugar, and salt. Heat on medium while stirring occasionally or until the sugar dissolves.

Pour the brine on top of the onions (the mixture does not have to entirely cover the onions), stir and let rest at room temperature for about 20 minutes. Stir again before sealing the jar. The pickled onions can be prepared ahead of time and kept in the fridge for several weeks.

Serve the salmon crown with an arugula salad with olive oil and lemon juice, lemon wedges, and the pickled onions.

Source : Metro

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