Autumn Harvest Salmon en Croûte

1.Preheat your oven to 400°F (200°C).

2.In a skillet over medium heat, add a splash of oil and sauté the chopped onion until translucent, about 3-4 minutes.

3.Add the diced apple to the skillet and cook for another 3-4 minutes until slightly softened. Stir in the honey, lemon juice, salt, and pepper, and cook for an additional minute. Remove from heat and let cool slightly.

4.In a mixing bowl, combine the sautéed apple and onion mixture with breadcrumbs and fresh dill. Mix well to combine.

5.Roll out the puff pastry on a lightly floured surface to smooth out any creases. Cut the pastry into a rectangle large enough to encase the salmon fillet.

6.Spread a thin layer of Dijon mustard over the center of the puff pastry rectangle.

7.Place the salmon fillet on top of the mustard, then spoon the apple mixture over the salmon, spreading it evenly.

8.Fold the edges of the puff pastry over the salmon and apple filling, sealing it tightly. Trim any excess pastry if necessary, and crimp the edges to ensure a good seal.

9.Place the wrapped salmon seam-side down on a baking sheet lined with parchment paper. Brush the top with the beaten egg to give it a golden color when baked.

10.Make a few small slits on top of the pastry to allow steam to escape during baking.

11.Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and flaky.

12.Remove from the oven and let it rest for a few minutes before slicing. Serve warm.