AuthorBiteSizedIndulge in flaky puff pastry embracing succulent salmon slices, adorned with a lush spinach dill cream sauce—an elegant symphony of flavors that's ideal for an initmate date night meal.
Season the salmon slices with salt, pepper, and calamansi juice. Set aside.
On a clean floured surface, flatten the puff pastry dough using a rolling pin. Brush with butter and place a salmon piece on one end. Roll the salmon with the dough and seal the edges by pinching the ends. Brush with the beaten egg.
Place rolls on a lined baking tray and bake on a 200°C preheated oven for 15-20 minutes or until golden. Set aside.
Heat olive oil and butter in a pan over medium heat. Saute the onion until translucent.
Add the spinach and dill and continue to saute for a few minutes.
Mix in the all-purpose cream, cream cheese, chicken stock, dijon mustard, and lemon juice. Stir until combined. Season with salt and pepper to taste.
Serve sauce with the baked salmon rolls.
Ingredients
Directions
Season the salmon slices with salt, pepper, and calamansi juice. Set aside.
On a clean floured surface, flatten the puff pastry dough using a rolling pin. Brush with butter and place a salmon piece on one end. Roll the salmon with the dough and seal the edges by pinching the ends. Brush with the beaten egg.
Place rolls on a lined baking tray and bake on a 200°C preheated oven for 15-20 minutes or until golden. Set aside.
Heat olive oil and butter in a pan over medium heat. Saute the onion until translucent.
Add the spinach and dill and continue to saute for a few minutes.
Mix in the all-purpose cream, cream cheese, chicken stock, dijon mustard, and lemon juice. Stir until combined. Season with salt and pepper to taste.
Serve sauce with the baked salmon rolls.
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