This recipe features Our Finest Wild Sockeye Salmon and Macro Kelp. Placing this dish on your table at Thanksgiving will be a welcomed deviation from the traditional spread. Give it a try! PS, scroll to the bottom of the recipe to watch the "how to" video.
- 1 Salmon Sockeye Salmon Filet
- 2 sheet Puff Pastry
- 1 egg, beaten to make Egg Wash
- 2 tablespoons Butter
- 2 cloves Garlic (roasted, or fresh)
- 2 Bunch fresh Spinach (or frozen)
- Optional 3 Sheets of reconstituted Macro-Kelp Seaweed (finely chopped)
- 4 oz Cream Cheese (110 g)
- 2 tablespoons fresh Dill, chopped ((1/2 teaspoon if using dried)
- 2 tablespoon Sour Cream
Preheat oven to 415°F (220°C)
- In a non-reactive pan over medium heat, melt butter.
- Add roasted Garlic, Spinach, Salt & Pepper, cooking until Spinach is wilted.
- Once cooled, squeeze out excess moisture and add chopped seaweed and keep refrigerated until use.
- In a bowl, soften Cream Cheese and add fresh Dill, stirring until mixture is evenly combined. Add Sour Cream to loosen mixture to spreadable thickness, then season.
- On a floured cutting board, smooth out one sheet of Puff Pastry.
- Place the spinach mixture down the middle of the puff pastry, leaving a wide border
- Season the Salmon on both side and place the salmon on top of the Spinach.
- Add several spoonfuls of the Cream Cheese/ Dill mixture on top of the Salmon, smoothing it out so that it does not spill over the sides.
- Egg wash the border of the puff pastry and top with the 2nd sheet of puff pastry.
- Trim any excess pastry from the ends, and sides then transfer to a baking sheet lined with parchment paper.
- Brush more egg wash on the top and sides of the pastry.
- Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
- Place in oven and drop temp to 385°F (200°C).
- Bake for 20-25 minutes, until pastry is golden brown