Salmon, topped with creamy mixture of mascarpone and minced kale, then wrapped in flaky puff pastry and baked till golden. Delicious Salmon en croute recipe for two!
Chop the kale (thick ribs removed) very finely and mix with softened mascarpone or cream cheese, add lemon juice, salt and pepper. The mixture should resemble a thick paste.
Roll out the puff pastry on a lightly floured surface into a rectangle appox ⅛" thick. Place the salmon pieces in the middle of the pastry rectangle, salt, pepper and spread the kale mixture directly on them.
Brush the edge of the pastry with beaten egg, fold the sides and pinch them together securely to resemble an envelope. I used a fork to make sure all juices stay in.
Flip the salmon filled pastry over and place it on parchment paper lined baking sheet and brush it with the egg wash all over.
Optional: Make decorations out leftover pastry and place on top, brush with egg wash.
Make 3-4 little slits for ventilation. Cook in the preheated oven for 30 minutes until pastry is puffed up and golden.
Let it sit for 5 minutes before serving.
Notes
This recipe can be assembled and kept in a refrigerator up to 12 hours in advance.