🐟 Salmon Puff Pastry Parcels

This dish is Salmon Puff Pastry Parcels with Creamy Spinach Rice Filling — crispy outside, creamy and juicy inside 😍

Here’s a clear, step-by-step recipe that matches the photo.

🐟 Salmon Puff Pastry Parcels

🛒 Ingredients (6 parcels)

Main

• 2 sheets puff pastry (thawed)
• 6 salmon fillets (skinless, ~120 g each)
• 1 egg (for egg wash)

Creamy filling

• 1 cup cooked rice (short or medium grain)
• 1 tbsp olive oil or butter
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 cup spinach (fresh or frozen, finely chopped)
• 2 tbsp cream cheese or thick cream
• 2 tbsp grated Parmesan (optional)
• Salt & black pepper
• Lemon zest or a squeeze of lemon
• Dill or parsley (optional)

👩‍🍳 Instructions

1️⃣ Prepare the filling

1. Heat oil/butter in a pan
2. Sauté onion until soft
3. Add garlic → cook 30 seconds
4. Add spinach → cook until moisture evaporates
5. Stir in cooked rice, cream cheese, Parmesan
6. Season with salt, pepper, lemon, herbs
7. Let cool slightly

2️⃣ Assemble

1. Preheat oven to 200°C (390°F)
2. Cut puff pastry into rectangles
3. Place 2–3 tbsp filling in the center
4. Place salmon on top
5. Season salmon lightly (salt & pepper)
6. Fold pastry over and seal edges well
7. Brush with beaten egg

3️⃣ Bake

• Place on lined baking tray
• Bake 20–25 minutes until deeply golden and puffed

✨ Tips for bakery finish

✔ Filling must be cool before assembling

✔ Seal edges firmly to avoid leaks

✔ Use cold salmon (not frozen)

✔ For extra shine: double egg wash

🔄 Variations

• 🧀 Add mozzarella or feta
• 🍄 Add mushrooms to filling
• 🍋 Dijon mustard on salmon
• 🌶️ Chili flakes for heat