For two servings:
– 400 gr fresh salmon fillet
– 80 gr cream cheese
– 1 tablespoon finely chopped parsley
– 1 teaspoon pesto sauce
– 1 tablespoon evo oil
– salt
– 1 egg
– 1 pack of ready made rectangular puff pastry
– 2 tablespoons pine-nuts
Divide tha salmon fillet in two parts. Remove the skin. If you don’t konw how to do it you can ask where you buy it.
Turn on the oven and set it on 180/190 degrees.
Take the puff pastry and cut it into 4 squares.
In a small bowl add the cream cheese, the choppped parsley, a pinch of salt, a teaspoon of pesto sauce and a tablespoon of evo oil. Mix well into a cream.
In another bowl beat the egg and in a small pan toast the pine-nuts until golden.
Now you only have to assemle everything: brush one of the pastry square with the egg-wash. Put one fillet on top of it and spread half of the cream cheese on it. Sprinkle with half of the toasted pine-nuts. Now take another square of pastry and lay it down on the salmon. Press the edges together to make them seal and roll them a little. With a sharp knife make a few cuts on the top and brush the parcel with the egg-wash.
Repeat with the other fillet and put them in the oven for 30/40 minutes at 180/190 degrees. You can tell they are ready when you see a nice golden crust like the one in the picture.
