Salmon, Lemon and Dill Puff Parcel
- Salmon filet 2 oz
- Ready made puff pastry 1 pce
- Butter 2 tbs
- Flour 2 hfl
- Milk 120 ml
- Water 30 ml
- Lemon juice 2 tbs
- Salt 1 tsp
- Dill 1 tbs
- French's mustard 1 tsp
- Garlic powder 1 pin
- Parmesan cheese 2 tbs
- Egg yolk 1 sm
- Sesame seeds 1 tbs
- Spinach 2 hfl
Start making the lemon dill sauce by taking a small saucepan. Turn the heat to low. Add the butter to the pan and let it completely melt. Next, add in the flour while stirring continuously. Once the flour is all incorporated into the butter slowly add in the milk while stirring again continuously as it will thicken up very fast.
Whisk until the sauce until smooth. Next add in the seasoning, parmesan cheese, mustard, lemon juice, and water. You should end up with a sauce with a medium thickness.
Preheat the oven to 180 Celsius degrees. Next roll out the puff pastry add on the fresh raw spinach, season it with a little salt and garlic powder. Next, add on the raw salmon filet and cover the salmon with the lemon dill sauce.
Take one side and fold it over the other side. Now you have the salmon rolled in the middle but the ends are still loose and open. Take a fork and press it down firmly on the two ends of the pastry. This will help to prevent the sauce from leaking out during baking.
Whisk one egg yolk and brush it along the puff parcel evenly on all sides. Once that's done sprinkle it with sesame seeds. Place the puff pocket on a baking tray lined with baking powder.
Bake it in the oven for 20 -25 minutes. Serve it with a fresh lemon wedge and some side salad.