Smoked Salmon With Spinach In Puffed Pastry

Publish date:
  • 6 to 8Servings


  • 1 package puff pastry (2 sheets)
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 4 tablespoon butter
  • 1/2 shallot, chopped
  • 1-1/2 cup frozen chopped spinach, thawed and drained
  • 3 salmon filets, diced (8-ounce each)
  • salt and pepper
  • olive oil

Dill Sauce

  • 1 cup sour cream
  • 1 tablespoon dried dill
  • 1 tablespoon minced onion
  • salt and pepper to taste.


Make the dill sauce:

  1. In a bowl combine the sour cream, dill, minced onion and salt and pepper. Mix to combine and then cover and refrigerate until ready to serve.

Make the salmon:

  1. Preheat oven to 350.
  2. Put 2 sheets of puff pastry on top of each other. Roll out puff pastry on a lightly floured surface into a rectangle approximately 12 by 15 inches. Sprinkle with parsley, thyme, salt, and pepper.
  3. In a saute pan, melt 2 tablespoons of butter and saute the shallots until translucent. Add spinach and saute for 3 minutes. Remove from heat and cool mixture.
  4. Spread spinach over pastry, top with diced salmon, and season with salt and pepper. Roll up pastry, tucking ends in as you roll.
  5. Wrap pastry in parchment paper buttered with 2 tablespoons of butter and tie it up with kitchen string to hold roll together. Rub outside of paper with olive oil.
  6. Place on baking sheet and bake for 45 minutes. Unwrap, slice roll, and serve with dill sauce.