Salmon-Spinach Puff Pastry

This salmon-spinach puff pas­try is super easy to make and looks great! It’s a deli­cious way to eat salmon. And you can eas­i­ly cus­tomize it to include any veg­etable you like. You can even sub­sti­tute the salmon with anoth­er fish, or meat. This is just a great tech­nique to know! Enjoy!

A few notes on the recipe:

Puff Pastry

You should be able to eas­i­ly find puff pas­try at your gro­cery store. If not, Trad­er Joe’s sells a deli­cious one, that is direct­ly import­ed from France! It looks like this:

You will find it in the frozen aisle.

Spinach

For the spinach, you could use fresh or frozen baby spinach. I used frozen chopped baby spinach because it was eas­i­er. How­ev­er, feel free to use fresh spinach if you pre­fer it. Also, if you do not like spinach, leek goes very well with salmon and is a great sub­sti­tute.

Recipe

Salmon Spinach Puff Pas­try

Print Recipe

• CourseMain Dish

Serv­ings	Prep Time
4 peo­ple	5 min­utes

Cook Time

30 min­utes

Serv­ings Prep Time 4 peo­ple 5 min­utes

Cook Time 30 min­utes

Salmon Spinach Puff Pas­try Print Recipe CourseMain Dish Serv­ings Prep Time 4 peo­ple 5 min­utes Cook Time 30 min­utes Serv­ings Prep Time 4 peo­ple 5 min­utes Cook Time 30 min­utes

Ingre­di­ents

• 1 Puff Pas­try (store-bought)
• 3 slices smoked salmon
• 1 table­spoon cream cheese (you could use salmon cream cheese)
• 5 oz. chopped baby spinach (frozen or fresh)
• 3 slices pro­volone sliced cheese
• 1 egg (for egg wash)

Serv­ings: peo­ple

Instruc­tions

1. Cook the spinach. (Since I bought frozen spinach, I cooked the spinach in the microwave for about 3 min­utes.)
2. Roll out the puff pas­try in a rec­tan­gle. On each longest side of the rec­tan­gle, cut stripes with a knife. Keep an uncut space in the mid­dle of the rec­tan­gle. See pic­ture.

   
3. In the mid­dle uncut space of the rec­tan­gle, spread the cream cheese. Add the smoked salmon on top of the cream cheese, and then the spinach on top of the salmon, and final­ly the slices of pro­volone on top of the spinach. Fold each short­er side of the rec­tan­gle over your fill­ing so it won’t come out of the puff pas­try. See pic­ture.

   
4. Fold each stripe over your fill­ing, alter­nat­ing stripes from each side. See pic­ture.

   
5. Once the fill­ing is com­plete­ly cov­ered with stripes of puff pas­try, use a pas­try brush to brush a beat­en egg on the pas­try (egg wash).

   
6. Bake in oven at 350 degrees Fahren­heit in a pan cov­ered with parch­ment paper. It should take about 30 min­utes. Check to see if it is ready. It is ready when the puff pas­try is gold­en brown. Serve warm. Enjoy!

   

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Bon Appétit!

French Mom

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