I will admit, this is not 100% my idea. I was going through my favorite foodie links on my smart phone and came across this. Now, I wasn’t too big of a fan of just doing sun-dried tomatoes and garlic, but I was really impressed with the presentation (which, my mother has told me, I really need to work on). So, by stealing the braiding concept but changing practically everything else, we have the following dish.
In terms of difficulty, I’d put this dish at “easy”. It could work for just about any meal, and it’s very flexible with the variations (in terms of stuffings). And it does look very impressive. Now, this was served family-style (three people split the below Wellington for breakfast). I’m sure you could do individual portions; however, then you’d better be really good at consistency of portions and your oven had better be stellar. Enjoy!
- Salmon fillet
- White onion
- White wine
- Salt and pepper
- Puff pastry, plus flour
- Pam, or similar substance
- Chop the garlic and white onion very finely. Place in a sauce pan with butter, white wine, salt and pepper. Fold in the spinach. Cook until the spinach has slightly wilted. Top with capers and set aside.
- Sear the salmon–no seasoning necessary. Do not cook the salmon all the way through.
- Roll out the puff pastry. Viewing your sheet as three columns, make regular diagonal cuts in the left and right columns.
- Place a thin layer of brie in the middle column, followed by the salmon, and the sauteed spinach mix.
- Braid the shredded columns across the top to make a lattice/criss-cross pattern.
- Place the entire thing on a Pam-sprayed baking sheet. Spray Pam on the top too to ensure browning. Bake in a preheated 400*F oven for 10-15 minutes, or until golden brown on top.