Salmon Fillet with Watercress in Puff Pastry

Ingredients

• 300 g puff pastry (frozen)
• 60 g pine nuts
• 80 g watercress
• 2 Garlic cloves
• 170 ml olive oil
• 50 g freshly grated Parmesan
• Salt
• pepper (ground)
• 1 tsp lemon juice
• 600 g salmon fillet (ready‑to‑cook, skinless)
• 1 egg
• flour (for the work surface)
• 200 g fresh young spinach leaves
• 8 radishes
• 1 Red Onion
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Thaw the puff pastry.

2. 2.

   Roast the pine nuts in a hot pan without fat until golden yellow, remove and let cool.

3. 3.

   Rinse the watercress, clean, dry by spinning and pick off the leaves. Peel the garlic and blend half with the watercress, half of the pine nuts and about 120 ml olive oil into a paste. Fold in half the parmesan and season with salt, pepper and lemon juice. Wash and pat the salmon dry. Separate the egg.

4. 4.

   Roll out the puff pastry on a floured surface and cut into 4 squares (about 15x15 cm).

5. 5.

   Cut the salmon into 4 equal pieces, spread the watercress pesto over each piece and place on one half of each square. Brush the edges with egg white and fold the second half of dough over. Press the edges firmly together and cut decorative shapes from leftover dough if desired. Place the pastry parcels on a parchment‑lined baking sheet, brush with yolk, add the decorative shapes on top and brush again with yolk. Bake in the preheated oven for about 30 minutes.

6. 6.

   Meanwhile wash, rinse, clean and dry the spinach. Wash, rinse, clean and slice or shave the radishes thinly. Peel the onion, halve it and cut into narrow strips.

7. 7.

   Blend the remaining pine nuts with the rest of the garlic, mix in the remaining oil, parmesan and vinegar, and season with salt and pepper.

8. 8.

   Combine the spinach with the radishes and onion, arrange on plates with a pastry parcel on each, drizzle with dressing and serve.