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:
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.
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.
Cook the spinach. (Since I bought frozen spinach, I cooked the spinach in the microwave for about 3 minutes.)
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.
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.
Fold each stripe over your filling, alternating stripes from each side. See picture.
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).
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!