Elevate baked salmon with cream cheese, spinach and a warm, flaky crust shaped like a fish.
1 salmon fillet (sashimi grade)
2 sheets puff pastry
2 bunches spinach
100 grams cream cheese
10 grams mayonnaise
Combine all ingredients for the cheese sauce and set aside.
Make the egg wash and set aside.
Microwave the spinach until soft.
Season the salmon with salt and pepper.
Spread mustard on top of the puff pastry and top with spinach, the salmon fillet and cheese sauce. Brush egg wash along the edges of the puff pastry and place another sheet of pastry right on top.
Shape the pastry into a fish shape if desired and secure the edges with a fork.
Using a knife, cut into the pastry to create a fish design.
Create fish parts with the leftover pastry and stick them on with egg wash.
Bake for 25 minutes at 200 degrees C.
Garnish with dill before serving.