1 tbsp olive oil
1 small onion, chopped
1 garlic clove, crushed
100g baby spinach, chopped
1 tbsp lemon zest
2 tbsp sour cream
2 tsp horseradish
1 tbsp dill, chopped
4 sheets puff pastry
4 x 150g salmon fillets, skin removed
1 egg, beaten
2 heads fennel, thinly sliced
¾ cup buttermilk
2 tbsp lemon juice
2 tbsp chives, snipped
Baked Salmon En Croute with Fennel Salad Method
Preheat oven to 200°C. Heat olive oil in a frying pan over medium heat. Add onion and garlic; cook for 5-7 minutes. Add spinach; cook for 2 minutes. Stir in lemon zest, sour cream, horseradish, and dill. Season with sea salt and freshly ground black pepper. Set aside to cool.
Cut pastry into 4 rectangles; spoon spinach mixture into the middle of each rectangle. Top with a salmon fillet; brush edges with egg. Enclose salmon with pastry. Place on a baking tray lined with baking paper; brush with egg.
Bake for 25 minutes. Place fennel, buttermilk, lemon juice, and chives in a bowl; season with sea salt and freshly ground black pepper; and toss to combine. Serve fennel salad with salmon en croute.
