Salmon en croûte in the airfryer
Crisp, golden puff pastry wrapped around juicy salmon with a creamy filling of cream cheese, spinach and dill. Ready from the airfryer in 20 minutes, this dish is just as perfect for a weekday lunch as it is for guests.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Pande
- 1 Sigte
- 1 Bowl
- 1 Rolling pin
- 1 Brush
- 1 Bagepapir (til airfryer)
- 1 Meat thermometer
Ingredients
Spinach filling
150 g fresh spinach
150 g cream cheese Plain
1 clove garlic Finely chopped
2 tbsp fresh dill Chopped
1 tsp lemon zest Finely grated, organic lemon
Salmon and puff pastry
600 g salmon fillet Skinless, ideally the middle piece
1 tsp salt
0.5 tsp black pepper Freshly ground
270 g puff pastry 1 sheet, thawed
1 pcs egg Beaten, for brushing
1 tsp sesame seeds For sprinkling
Instructions
Preparation
- Add 150 g fresh spinach to a hot pan without any fat, and let it wilt for 1-2 minutes. Tip the spinach into a sieve, press out all the liquid with the back of a spoon, and chop it roughly.
- Mix 150 g cream cheese, 1 clove garlic, 2 tbsp fresh dill and 1 tsp lemon zest together into a smooth cream in a bowl, and fold in the drained spinach.
- Pat 600 g salmon fillet dry with paper towel, cut it into four equal pieces, and season them on all sides with 1 tsp salt and 0.5 tsp black pepper.
- Roll 270 g puff pastry out on a lightly floured surface, and roll it out with a rolling pin to about 2 cm larger on all sides. Then cut the pastry into four equal rectangles.
- Divide the spinach cream in the centre of each piece of pastry, place a piece of salmon on top, and fold the pastry tightly around the fish. Press the seams together well, and turn the parcels so the seam faces down.
- Place the parcels on a plate in the fridge for 15 minutes. Cold puff pastry rises higher and holds its shape better in the airfryer.
Cooking in the airfryer
- Preheat the airfryer to 180 °C.
- Brush the parcels with 1 pcs egg, and sprinkle them with 1 tsp sesame seeds. Prick two small holes in the top of each parcel so the steam can escape.
- Place the parcels on baking paper in the basket with plenty of space between them, and bake them at 180 °C for 20 minutes. Turn the parcels a half turn after 12 minutes so they brown evenly.
- Check that the pastry is golden brown and cooked through all the way round. Insert a meat thermometer into the centre of a parcel — the salmon is juicy at a core temperature of 55 °C.
Serving
- Let the parcels rest for 3 minutes so the filling settles. If you like, cut them in half on the diagonal so the green spinach filling shows, and serve immediately.
Notes
Tips for the perfect result:
Squeeze all the liquid out of the spinach before mixing it with the cream cheese — a wet filling makes the base soggy and stops the pastry from turning crisp. The 15-minute chilling time is non-negotiable: cold puff pastry rises higher and holds its shape better under the hot air. Extra crispy base:
Use a small piece of perforated baking paper, or place the parcels directly on a perforated baking tray, so the hot air also reaches the underside. If you like, give them the final 2 minutes at 190 °C for a darker, crispier finish. Variation:
Swap the salmon for trout or cod, or stir a teaspoon of Dijon mustard into the spinach cream for a sharper contrast to the rich fish. Serving:
Serve with boiled new potatoes, a light lemon vinaigrette or a fresh cucumber salad. Portion size:
If your airfryer is smaller, you can make the dish in two batches.
Squeeze all the liquid out of the spinach before mixing it with the cream cheese — a wet filling makes the base soggy and stops the pastry from turning crisp. The 15-minute chilling time is non-negotiable: cold puff pastry rises higher and holds its shape better under the hot air. Extra crispy base:
Use a small piece of perforated baking paper, or place the parcels directly on a perforated baking tray, so the hot air also reaches the underside. If you like, give them the final 2 minutes at 190 °C for a darker, crispier finish. Variation:
Swap the salmon for trout or cod, or stir a teaspoon of Dijon mustard into the spinach cream for a sharper contrast to the rich fish. Serving:
Serve with boiled new potatoes, a light lemon vinaigrette or a fresh cucumber salad. Portion size:
If your airfryer is smaller, you can make the dish in two batches.
Nutrition
Calories: 690kcalCarbohydrates: 25gProtein: 37gFat: 47gSaturated fat: 18gPolyunsaturated fat: 7gMonounsaturated fat: 17gTrans fat: 0.2gCholesterol: 155mgSodium: 1030mgPotassium: 760mgFiber: 2gSugar: 2gVitamin A: 3800IUVitamin C: 11mgCalcium: 80mgIron: 2.5mgNet carbohydrates: 23g
