Salmon Pastry Pockets with Herbs

Name: Salmon Pastry Pockets with Herbs
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6 Portionen
Ingredients: 1134 g salmon, skin removed; 490 g frozen puff pastry, thawed; 170 g garlic and herb soft spreadable cheese; 7.5 ml garlic salt; 2.5 ml ground black pepper; 1 piece large egg; 6 sprigs fresh dill

Main Course

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Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Salmon Pastry Pockets with Herbs is ready in 1 h 15 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These salmon pastry pockets are a delightful and elegant dish, perfect for a special brunch or a festive gathering. I've been making this recipe for years, and it's always a hit! The flaky puff pastry encases tender salmon fillets, complemented by a creamy herb cheese spread. The fresh dill adds a bright, aromatic touch. It's surprisingly easy to prepare, and the Thermomix® makes the process even smoother. The baking time is around 35 minutes, so it's not a quick meal, but definitely worth the effort. This recipe is perfect for fish lovers and those who enjoy a touch of sophistication in their cooking.

Ingredients (7 ingredients)

1134 g salmon, skin removed
490 g frozen puff pastry, thawed
170 g garlic and herb soft spreadable cheese
7.5 ml garlic salt
2.5 ml ground black pepper
1 piece large egg
6 sprigs fresh dill

Preparation (9 steps)

Prepare the oven and baking sheet

Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper. No Thermomix settings are needed for this step.

Cut the salmon

Cut the 1134g (2.5 pound) salmon fillet into 6 equal pieces, each approximately the size of a deck of cards. No Thermomix settings are needed for this step.

Prepare the puff pastry

Unfold the 490g (17.25 ounce) thawed puff pastry. Cut each sheet into 3 rectangles, resulting in 6 pieces. Roll out each puff pastry rectangle to approximately 13cm x 20cm (5 x 8 inches). Trim off any excess pastry. No Thermomix settings are needed for this step.

Assemble the salmon pockets

Spread 22.5ml (1 1/2 tablespoons) of herb cheese on half of each puff pastry rectangle, leaving a 0.6cm (1/4-inch) border. Place one piece of salmon on top of the cheese. Sprinkle the salmon with 7.5ml (1 ½ teaspoons) garlic salt and 2.5ml (½ teaspoon) ground black pepper. Spread another 22.5ml (1 1/2 tablespoons) of herb cheese over the salmon. No Thermomix settings are needed for this step.

Seal the pastry pockets

Using a sharp knife, cut staggering slits on the opposite side of the puff pastry. Fold the pastry over the salmon. Crimp the edges to seal. Place the pockets on the prepared baking sheet. Repeat with the remaining salmon and ingredients. No Thermomix settings are needed for this step.